Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Rule No. 39: Steam, Don’t Boil, Your Eggs
Soft-Cooked Eggs with Coconut, Tomatoes and Spinach
This dish was inspired by mutta thoran from Kerala in southern India. Instead of scrambling eggs with coconut and spices, we stir diced soft-cooked eggs into a fragrantly spiced mix of coconut, tomatoes and spinach to create a chunky, colorful curry. Either unrefined or refined coconut oil works here, though the stronger, richer coconut flavor from unrefined adds to the dish's complexity. The eggs can be steamed, cooled and even peeled a day ahead. Serve with steamed white rice or warmed flatbread.
4
Servings
Tip
Don't steam the eggs for longer than 9 minutes or they will be overcooked for this dish. Barely firm yolks are ideal because they blend with the other ingredients and create a rich, lightly thickened sauce. Also, don't use baby spinach, as it turns soggy and slippery when cooked; mature bunch spinach is the best choice.
35 minutes
Ingredients
-
6
large eggs
-
3
tablespoons coconut oil, preferably unrefined
Directions
Reviews
You Need to Be a Milk Street Member to Review this Recipe.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS