In a time before they might sell for an unfathomable $18 a carton, I’d eat eggs six ways to Sunday: fried hard with sweet chili sauce on top and buttered toast on the side, rolled into an omelet, made into an egg salad, or transformed into a quiche. Eggs and I were having a good time. Now I carefully ration my eggs, doling them out in dishes designed to stretch them far. Six eggs split among four servings can feel measly, but sink them in a creamy, spiced, tomato-tinged sauce like this omelet curry and suddenly, there’s enough for seconds.
The combination of lots of milk and a little salt whisked into the eggs makes the fluffiest omelet imaginable, tender as a forehead kiss. Milk keeps the texture jiggly, and the salt denatures the egg proteins, preventing them from tightening up as they cook. Loosely based on butter chicken, the sauce demands a bit of attention to detail for the best outcome. For the most fully developed flavor, cook the sauce until fat pools on the surface, an indicator that the fat-soluble compounds in the spices are fully bloomed.
Serve with toast, rice, or treat yourself to some homemade roti.
Recipe information
Total Time
50 minutes
Yield
4–6 servings
Ingredients
Eggs
¾
¼
1½
½
6
Curry and Assembly
2
1
1
1
½
½
½
5
1
1
5
1
2
⅓
Need to make a substitution?
Preparation
Eggs
Step 1
Whisk ¾ cup whole milk, ¼ cup finely chopped cilantro, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. ground turmeric in a medium bowl until turmeric is evenly dispersed. Add 6 large eggs and whisk until smooth. Set aside.
Curry and Assembly
Step 2
Stir 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. garam masala, 1 tsp. ground coriander, 1 tsp. paprika, ½ tsp. cayenne pepper, ½ tsp. ground cumin, and ½ tsp. ground turmeric in a small bowl to combine; set spice mixture aside.
Step 3
Heat 4 Tbsp. unsalted butter in a medium high-sided skillet over medium. Add 1 tsp. cumin seeds and cook, stirring often, until fragrant, about 1 minute. Add 1 large onion, finely chopped, and cook, stirring occasionally and adding a splash of water as needed to keep onion from burning and scraping up browned bits stuck to pan, until very tender and deep golden, 10–15 minutes.
Step 4
Reduce heat to medium-low. Add 5 garlic cloves, finely grated, and one 2" piece ginger, finely grated, and cook, stirring constantly, until mixture is just beginning to stick to bottom of pan. Add a splash or so of water (up to ¼ cup) and continue to cook, stirring and scraping constantly, until fat begins to pool on surface, about 5 minutes.
Step 5
Add 2 Tbsp. double-concentrated tomato paste, reserved spice mixture, and ¼ cup water. Cook, stirring often and adding up to an additional ½ cup water as needed to prevent mixture from burning, until spices are fragrant and fat pools on surface, 5–7 minutes. Add ⅓ cup heavy cream and 1 cup water. Simmer until curry thickens slightly, about 10 minutes.
Step 6
Meanwhile, melt remaining 1 Tbsp. unsalted butter in a medium nonstick skillet over medium. Add reserved egg mixture and cook, stirring with a heatproof rubber spatula, until eggs are 70% cooked. Smooth eggs into an even layer and cover pan. Reduce heat to low and cook, undisturbed, until eggs are mostly set, about 3 minutes (there may still be a wet spot in the center).
Step 7
Slide egg into curry. Using spatula, break up egg into about 2" pieces and turn gently to coat in sauce. Transfer omelet curry to a large bowl and top with cilantro leaves with tender stems. Serve with steamed white rice or roti.