Homemade Burmese Golden Duck Egg Curry

Burmese Duck Egg Curry

Prep Time
10 mins

Cook Time
45 mins

Total Time
55 mins


* 6 duck eggs – or can use chicken eggs
* A little bit of olive oil for cooking
* 1 red onion , peeled & diced
* 2 brown onions, peeled & diced
* ½ teaspoon turmeric
* ½ teaspoon smoked paprika
* 3 mixed chilis , thinly sliced
* 3 cloves garlic, chopped finely
* 1 piece ginger, peeled & finely chopped
* 3 tomatoes, blended in a food processor
* 1 tablespoon fish sauce
* 1 tablespoon tamarind concentrate
* ½ bunch fresh coriander leaf, chopped
* Salt


  1. Cover the duck eggs in cold water in a pot. Boil on a high heat. When the water starts to boil, remove from the heat. Allow the eggs to stand for 10-12 minutes to cool. Allow the eggs to rest in cold water.
  2. Heat the oil in a pan over a medium to high heat. Add the diced onions and fry for about 6-8 minutes or until golden brown. Transfer onions to a plate lined with a paper towel. Sprinkle with salt.
  3. Fry the duck eggs into the hot oil. Lower the heat. Fry the eggs and keep turning them in the pan to brown off. Fry for around 4 minutes. Once browned, transfer them to a bowl.
  4. Next, add the onions, paprika, turmeric, chilli, garlic & ginger to the pan and fry for 5 minutes.
  5. Add the blended tomatoes, tamarind concentrate and fish sauce. Simmer for about 10 minutes and allow the sauce to reduce.
  6. Next, cut the eggs in half and place them back into the pan. Fully coat the eggs in the sauce. Simmer for another 2 minutes.
  7. Finally, add the fried onions on top and sprinkle the fresh coriander.

Bon Appetit!