Prick and lightly fry the peeled boiled eggs in the tempered spices before they go in the gravy. The shallow fry sets a thin spiced skin that both stops the whites from breaking and lets the masala cling instead of sliding off.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook25 min
Makesserves 4
CuisineIndian
Cost$
VegetarianGluten-freeDairy-free
Contains eggs
Make it vegan: a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for4servings
Eggs
Hard-boil and peel; slightly older eggs peel cleaner than very fresh ones.
Can you make Egg Curry in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Egg Curry? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Egg Curry ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Egg Curry gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Egg Curry vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.