Golden Egg Curry

Our answer

Nigella's Golden Egg Curry (from AT MY TABLE) has a curry sauce made with coconut milk and a home-made spice paste. The turmeric in the spice paste gives the golden colour of the title. Eggs are poached directly in this sauce, soaking up the flavour as they cook.

We suspect that it would be possible to add freshly boiled and shelled eggs (not previously cooked and refrigerated), though we would use very soft boiled eggs, such as ramen-style eggs or "jammy" soft-boiled eggs, as they should sit in the simmering sauce for a minute or two to absorb some of the flavour and will cook a little more. You should add the boiled and shelled eggs to the sauce whole, then cut them in half as you transfer them to serving bowls. However, this seems quite an effort when you can just poach the eggs in the sauce and the poached eggs would be our preferred option. The sauce would also be good as a base of a fish curry, using chunks of white fish or prawns (shrimp).