Dustin's Egg Curry

Spring weather in Houston can be quite crazy and random. But a nourishing meal always provides a sense of security — especially a rich, warming egg curry.In the years I’ve shopped at local Urban Harvest farmers markets, I have seen a few constants among the vendors. One of them is Dustin Hoeinghaus, a candid and perennially cheerful egg farmer. Dustin never fails to pop up at the Tuesday or the Saturday market, and his yard eggs have bright-orange yolks with thick whites that are packed with flavor. Though there are other farmers selling wonderful eggs, Dustin has more than 60 acres on which his chickens roam. He even prepares his own feed for the lucky birds.They may be some of the happiest chickens in Houston. And their eggs will make you happy while eating this delicious curry.

makes ~6 servings | 90 min


4 tablespoons coconut oil

6 eggs

1 teaspoon black mustard seeds

8-10 curry leaves

2 cups minced onions

2 tablespoons grated ginger

1 hot green chili, minced (serrano, for example)

2 cups carrots, peeled and cubed into 1-inch pieces

2 cups cauliflower florets

3 cups chayote squash, cubed into 1-inch pieces

1 (14-ounce) can coconut milk

1½ teaspoon salt

1/2 cup chopped cilantro, for garnish



  1. To soft-boil the eggs, place them in a stockpot with enough water to cover them by about 1-2 inches. After the water comes to a full boil, continue cooking for 1 minute. Take the stockpot off the heat and set aside for 30-45 minutes. The eggs will continue cooking in the hot water. When the eggs are no longer hot to the touch, peel and set aside.

  2. In a Dutch oven or a stockpot, heat coconut oil until it is just shy of smoking, then add mustard seeds and black peppercorns. They will pop and sizzle — within seconds, add the whole red chiles and minced onion. Cook on medium heat until soft and light golden (this may take between 10-20 minutes).

  3. Add the turmeric, ginger and coconut milk and bring the mixture to a boil. Place the lid on the pot and turn the heat down to its lowest setting. Let the sauce simmer for 10-12 minutes (this is when the flavors develop).

  4. Add soft boiled eggs & let simmer until warmed through, about 5 minutes.

ideas / variations

  • This curry can be prepared with vegetables, seafood or chicken.

  • Caramelizing onions can take time, so be patient. If little bits of onion begin to stick to the bottom of the pan, add a tablespoon or two of water.

  • Feel free to substitute olive oil or ghee for coconut oil.

  • Dustin’s Eggs are at the Urban Harvest farmers market on Tuesdays and Saturdays, and at the Katy farmers market on some Saturdays.