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Padang-style eggs

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Preparation info
  • Serves

    4-8

    • Difficulty

      Easy

Appears in
Fire Islands: Recipes from Indonesia

By Eleanor Ford

Published 2019

  • About

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 eggs
  • 400 ml (14 fl oz) tin coconut milk
  • 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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