Filipino-Style Egg Curry

Bring a pot of water to a rolling boil over high heat.

Lower the eggs carefully into the boiling water with a slotted spoon.

Boil the eggs for 10 minutes.

Then 10 min of waiting

Transfer the cooked eggs to a bowl of cold water to stop the cooking, then peel them when cool enough to handle.

Drain the potatoes and pat them dry with paper towels.

Heat the oil in a wide, deep pan over medium-high heat.

Fry the potatoes until slightly browned, about 2 minutes.

Add the carrots to the pan and fry with the potatoes for another 2 minutes.

Strain the potatoes and carrots from the oil and set them aside.

Return 1 to 2 tablespoons of the frying oil to the pan over medium heat.

Sauté the chopped onion for 20 to 30 seconds until softened.

Add the garlic and sauté until fragrant and lightly golden, about 1 minute.

Add the ginger matchsticks and stir-fry for 30 seconds.

Stir in the curry powder and fry for 10 seconds to toast the spices.

Add the fish sauce and water, stir to combine, and bring to a simmer.

Cover the pan and let it simmer for 1 to 2 minutes.

Then 2 min of waiting

Turn the heat to low, add the all-purpose cream, and stir gently until smoothly combined.

Keep the heat low when adding the cream so it does not curdle.

Return the heat to medium, then add the fried potatoes and carrots to the sauce.

Simmer for 2 to 3 minutes until the vegetables are tender.

Add the bell pepper and cook for 30 seconds.

Add the green chilies and the peeled hard-boiled eggs.

Spoon the curry sauce over the eggs to coat them completely.

Sprinkle with the seasoning granules and stir gently to combine.

Transfer the curry to a serving bowl and garnish with fresh spring onions before serving with steamed white rice.