Classic Curried Eggs Recipe
Ingredients
| Raisins | 2 Ounce | |
| Butter | 2 Ounce | |
| Onions | 2 , finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Tart apple | 1 Small, diced | |
| Flour | 2 Tablespoon | |
| Curry powder | 2 Teaspoon | |
| 8 fl. oz. milk | ||
| 2 fl. oz. double cream | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Hard boiled eggs | 4 , halved | |
| Slivered almonds | 3 Tablespoon, toasted | |
Directions
Place the raisins in a small bowl and cover with boiling water.
Soak them for 10 minutes, then drain.
Set aside.
Meanwhile, in a medium sized saucepan, melt the butter over moderate heat.
When the foam subsides, add the onions, garlic and apple to the pan.
Cook, stirring occasionally, for 7 minutes, or until the onions and apple are soft but not brown.
With a wooden spoon, stir the flour and curry powder into the pan.
Cook, stirring, for 3 minutes.
Remove the pan from the heat and stir in the milk.
Return the pan to the heat.
Cook, stirring, for 3 to 4 minutes or until the sauce has thickened.
Stir in the cream, salt and pepper.
Carefully fold the egg halves into the sauce.
Simmer the sauce for 4 to 5 minutes, or until the eggs are thoroughly heated.
Remove the pan from the heat.
Soak them for 10 minutes, then drain.
Set aside.
Meanwhile, in a medium sized saucepan, melt the butter over moderate heat.
When the foam subsides, add the onions, garlic and apple to the pan.
Cook, stirring occasionally, for 7 minutes, or until the onions and apple are soft but not brown.
With a wooden spoon, stir the flour and curry powder into the pan.
Cook, stirring, for 3 minutes.
Remove the pan from the heat and stir in the milk.
Return the pan to the heat.
Cook, stirring, for 3 to 4 minutes or until the sauce has thickened.
Stir in the cream, salt and pepper.
Carefully fold the egg halves into the sauce.
Simmer the sauce for 4 to 5 minutes, or until the eggs are thoroughly heated.
Remove the pan from the heat.
Chef
