Basic Curried Eggs Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Curry powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Apple | 1 Cup (16 tbs), coarsely chopped | |
| 1/2 cup sliced green onion with tops | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 10 1/2-ounce can condensed cream of celery soup | ||
| Milk | 3/4 Cup (16 tbs) | |
| Sliced mushrooms | 1 3 Ounce, drained | |
| 4 hard-cooked eggs, quartered | ||
| Hot cooked rice | ||
| Raisins | ||
| Shredded coconut | ||
| Chopped peanuts | ||
Directions
In medium skillet melt butter; stir in curry powder and salt.(Electric skillet 300°.)
Add apple, onion, and garlic.
Cook till onion is tender, about 5 minutes.
Add soup and milk; bring to a boil, stirring till smooth.
Reduce heat (220°); add mushrooms.
Gently fold in eggs.
Cover and continue cooking till heated through.
Serve over cooked rice.
Pass condiments raisins, shredded coconut, and chopped peanuts.
Add apple, onion, and garlic.
Cook till onion is tender, about 5 minutes.
Add soup and milk; bring to a boil, stirring till smooth.
Reduce heat (220°); add mushrooms.
Gently fold in eggs.
Cover and continue cooking till heated through.
Serve over cooked rice.
Pass condiments raisins, shredded coconut, and chopped peanuts.
Chef
