Egg Curry

Name: Egg Curry
Total time: 10 min
Yield: 262.5 g
Ingredients: Minced Garlic 10 teaspoon; Dark Soy Sauce 10 ml; White Sugar 15 g; Ketchup 13 g; Red Pepper Powder 4.5 spoon; Butter 10 spoon; Sautéed Onion 140 g; Ottogi Curry Mild 60 g

Cook 10 min Difficulty EASY 512 kcal

#High Protein #Low Sugar

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Ingredients

Main ingredients

Minced Garlic 2 teaspoon
Dark Soy Sauce 10 ml
White Sugar 15 g
Ketchup 13 g
Red Pepper Powder 1.5 spoon
Butter 1 spoon
Sautéed Onion 140 g
Ottogi Curry Mild 60 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 75.98 g 58%

Protein 7.93 g 6%

Fat 21.01 g 36%

Serving size 262.5g

Cooking steps

1

Boil eggs and peel the shells.
2

Finely chop onion and carrot.
3

Heat oil in a pan, sauté the onion and carrot.
4

Add curry powder and water, bring to a boil.
5

Add the boiled eggs and simmer for 5 more minutes.
6

Serve the finished curry on a plate.

Egg Curry

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