Classic Curried Eggs Recipe
Foodie, would you like to try a special Curried Eggs recipe? It is the answer when you look for a tasty Side Dish. Use the freshest of Eggplant Eggs available to get a great Curried Eggs. The Indian people couldn't have come up with a better dish than this Curried Eggs, specially when it comes to culinary creativity. In my view, to call yourself a chef, you need to have a personal recipe of Curried Eggs, just like I do.
Ingredients
2 oz. raisins
2 oz. butter
2 onions, finely chopped
1 garlic clove, crushed
1 small tart apple, cored and diced
2 tablespoons flour
2 teaspoons curry powder
8 fl. oz. milk
2 fl. oz. double cream
1/2 teaspoon salt
1/4 teaspoon black pepper
4 hard boiled eggs, halved
3 tablespoons slivered almonds, 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.
