Cycle 14 – Item 117
2 (Tue) May 2023
Curry Rice with Poached Eggs
3.5
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
A technique that I stumbled upon during my bachelor days in Manila: cracking whole eggs into a simmering broth to poach them during the final minutes of cooking (see 5.303 Doenang Jjigae with Egg). On a flight to Jordan the following year, I would discover that the technique is used in the classic Arabic dish shakshouka (see 6.154 Shakshouka). I still find it impossible to believe that it isn’t essential practice for all Korean soup dishes (see for example 14.084 Kongnamul Gukbap; 13.364 Kal Guksu; 12.138 Wangi Ramyeon; 6.362 Kimchi Jjigae).
This time with Japanese curry, which isn’t a soup, but perhaps even better, as the viscosity of the sauce provides a gentler pocket for the eggs to poach without breaking (compared to a violently roiling liquid).
(See also GLOBAL FOOD GLOSSARY)