In season当季Indian印度
Easy Egg Curry简易鸡蛋咖喱
A 4-serving recipe with a 35-minute beginner workflow, exact seasoning and visible checkpoints.煮熟的鸡蛋配洋葱、番茄和姜蒜咖喱汁，切开后连酱一起配饭。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Have 8 large eggs and a bowl of ice water. Finely chop 2 onions and 2 tomatoes. Grate 1 tbsp ginger and 3 garlic cloves. Measure 2 tbsp oil, 2 tsp garam masala, ½ tsp turmeric, 1 tsp fine salt, ½ cup coconut milk and ½ cup water.备8个大鸡蛋和一碗冰水。2个洋葱、2个番茄切碎。擦1大匙姜末和3瓣蒜末。量2大匙油、2小匙咖喱粉（garam masala）、½小匙姜黄、1小匙细盐、½杯椰奶、½杯水。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Eggs鸡蛋8
- Onion洋葱2
- Tomatoes番茄2
- Ginger生姜1 tbsp大勺
- Garlic大蒜3 cloves瓣
- Garam masala印度综合香料2 tsp小勺
- Turmeric姜黄0.5 tsp小勺
- Coconut milk椰奶0.5 cup杯
- Olive oil橄榄油2 tbsp大勺
- Fine salt细盐1 tsp小勺
Method做法
Lower the eggs into boiling water with a spoon and cook, then cool them in ice water and peel.
用勺子把鸡蛋放进沸水里煮，煮好后捞到冰水里冷却，再剥壳。
Cut one open: the yolk is fully firm.切开一个看看，蛋黄完全凝固。
Common mistake & quick fix容易错在哪，怎么补救
If the yolk is soft, boil the rest 2 more minutes.蛋黄软就其余再煮2分钟。
Heat the oil in a 30-cm deep skillet.
30厘米深平底锅里倒油烧热。
The oil coats the pan and shimmers but isn't smoking.油铺满锅底，微微发亮，但还没冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.油或黄油冒烟就离火1分钟，调小后继续。
Cook the onions, stirring every 2 minutes.
洋葱下锅炒，每2分钟翻动一次。
The onions are soft and golden brown.洋葱变软，颜色金黄。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Stir in the ginger, garlic, and spices.
把姜、蒜和香料拌进去炒香。
The spices smell toasted, without smoking.香料出香味，别炒到冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If spices darken or smell burnt, discard and start again; burnt spice is bitter.香料变黑或焦味就倒掉重来，焦香料发苦。
Add the tomatoes and salt and cook, stirring often.
加番茄和盐，勤翻炒。
The tomatoes have broken down into a thick, jammy sauce.番茄炒烂了，变成浓稠的酱。
Common mistake & quick fix容易错在哪，怎么补救
If it sticks, add 2 tbsp water and scrape.粘锅就加2大匙水刮开。
Stir in the coconut milk and water and simmer.
倒入椰奶和水，搅匀，煮开。
Small bubbles break gently across the surface.表面轻轻冒着小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Cut a shallow slit in each egg, add them to the sauce, and simmer, spooning sauce over the top.
每个鸡蛋上划一道浅口，放进酱汁里，边煮边把酱汁淋在蛋上。
Common mistake & quick fix容易错在哪，怎么补救
If the center is cool, heat 2 more minutes and stir.中心不热就再热2分钟并搅。
Ladle into 4 bowls and serve.
分盛到4只碗里，趁热上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Tomatoes番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
Ginger生姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Garam masala印度综合香料Warm Indian spice blend; add near the end to keep its aroma.印度暖香混合香料；接近出锅时加，保留香气。
- Turmeric姜黄
Earthy, golden; pair with black pepper and fat to boost curcumin absorption.土香金黄；配黑胡椒和油能促进姜黄素吸收。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Saucepan, slotted spoon, 30-cm deep skillet汤锅、漏勺、30厘米深平底锅
Make it a balanced meal营养搭配建议
Balance it: add basmati rice for carbs and cooling raita for protein + calcium; a simple cucumber-tomato salad adds fiber.均衡搭配：配印度香米补碳水，酸奶黄瓜酱补蛋白和钙，再来点黄瓜番茄沙拉补纤维。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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