Why did my cornstarch gravy turn lumpy?

Lumps happen when the slurry is added too quickly or the gravy isn't stirred. Always re-stir the slurry just before pouring and whisk continuously.

Can I make this dish without soy sauce?

Yes, substitute with tamari or coconut aminos for a gluten-free option, or use a tablespoon of miso paste dissolved in water for a similar umami depth.

How do I prevent the eggs from breaking while simmering?

Gently slide the fried eggs into the gravy and avoid stirring vigorously. Spoon the sauce over them instead of tossing the pan.

Home / Recipes / indo_chinese / Chilli Egg Gravy

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Chilli Egg Gravy

RATING

4.4/5(78)

TASTE SCORE

9/10

Hard-boiled eggs simmered in a spicy, tangy gravy loaded with bell peppers, onions, and a hit of soy and chili sauce. This Indo-Chinese fusion dish brings the best of street-food flavor to your dinner table in under 40 minutes. Serve it with fried rice or naan for a satisfying meal.

PREP

10m

COOK

25m

SERVES

ONE SERVING IS APPROXIMATELY 1 CUP OF GRAVY WITH 2 EGGS.

195 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Boil and prepare the eggs.
1.Place 4 eggs in a saucepan and cover with cold water.
2.Bring water to a rolling boil and cook for 8 minutes.
3.Drain and transfer eggs to an ice bath. Once cooled, peel and cut each egg in half.
4.Set the halved eggs aside.
fry · ~4 min
Shallow fry the boiled eggs.
1.Heat 1 tbsp oil in a non-stick pan over medium heat.
2.Carefully place the egg halves yolk-side down and fry until lightly golden (1-2 min).
3.Flip and fry the other side. Remove eggs from the pan and set aside.
saute · ~4 min
Sauté the aromatics and vegetables.
1.In the same pan, add the remaining 1 tbsp oil and heat over high flame.
2.Add chopped garlic, ginger, and slit green chillies. Sauté for 30 seconds until fragrant.
3.Add onion wedges and cubed bell pepper. Stir-fry on high heat for 2-3 minutes.
TIPKeep the vegetables crunchy — high heat and quick tossing preserves the texture.
simmer · ~3 min
Build the gravy base.
1.Add soy sauce, green chili sauce, red chili sauce, tomato ketchup, and vinegar to the pan.
2.Pour in the water and season with a pinch of salt and black pepper.
3.Stir well and bring the mixture to a simmer.
simmer · ~4 min
Thicken the gravy and add the eggs.
1.Give the cornstarch slurry a quick stir and slowly pour it into the simmering gravy.
2.Keep stirring continuously to avoid lumps, cooking until the gravy turns glossy and thick (2 min).
3.Gently slide the fried egg halves into the gravy and spoon the sauce over them.
4.Simmer for 1 more minute to reheat the eggs.
TIPStir constantly after adding the slurry, otherwise it can form lumps.
garnish
Garnish with spring onion greens and serve hot.
Sprinkle chopped spring onion greens generously over the dish. Serve immediately with fried rice or noodles.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Lightly score the halved egg yolks with a knife before frying to help them absorb the gravy flavors.
2
Fry the eggs on medium heat only until golden; overcooking makes the whites rubbery.
3
Use a generous pinch of salt when boiling the eggs to make peeling easier.
4
Add the cornstarch slurry in a slow, steady stream while stirring constantly to prevent lumps.
5
For a smokier flavor, char the onion wedges and bell pepper in the pan before adding the sauces.
6
Make the gravy up to a day ahead and add the fried eggs just before serving to keep them intact.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the shallow-frying step and simply add the halved boiled eggs directly to the simmering gravy. This reduces oil usage while keeping the dish flavorful.

smoky chipotle