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Padang-style eggs
- Serves
4-8
- Difficulty
Easy
By Eleanor Ford
Published 2019
The curry sauce for these eggs is rich and aromatic and a gorgeous mellow yellow. My trick is to cook the sauce and eggs separately, giving them only a cursory meeting at the last minute to warm through. This yields a creamy, orange yolk, not the dusty grey variety.
Ingredients
8 400 ml 14 fl oz 1</
Method
Boil the eggs for 7-8 minutes, depending on size, and plunge into ice cold water. Remove the shells and set aside whilst you prepare the sauce.
Grind the ingredients for the bumbu in a high-speed blender or food processor, adding a little of the coconut milk to help the blades turn.
Scrape into a pan and cook, stirring, for a few minutes to lose the harsh raw flavours. Add the r
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