From time to time, often when I least expect it, memories of the rich, fragrant East Indian dishes from my childhood come flooding to my mind. I’ll instantly run to call my mom, asking her to send the recipe or explain the cooking method. Sometimes, I’ll brazenly ask her to simply make the dish so I can come pick it up – we all know the best takeout comes from mom’s kitchen.
Recently I began craving Egg Curry, a humble dish served all over India thanks to its roots in vegetarianism and simple, accessible and affordable ingredients. For this recipe, I love to use Conestoga Farms Free Run Omega-3 Eggs; they’re enriched with Omega-3 polyunsaturates and are produced by hens fed an all-grain diet enriched with flax seed.
Traditionally, this dish would be made with eggs that were hard-cooked until crumbly. However, I prefer a creamier center; I usually set my egg timer for exactly eight minutes.
Tip: to save time, try Conestoga Farms Free Run On the Run Hard Boiled Eggs. They’re cooked and peeled, then packaged in a convenient twin pack, for an easy, ready-to-eat snack – no peeling required. …