Curried Eggs Recipe
Summary
Cooking Time30 MinDifficulty LevelVery Easy
Ingredients
| Eggs | 8 , boiled | |
| Butter | 2 Ounce | |
| Onions | 4 Medium | |
| Curry powder | 2 Tablespoon | |
| Chicken stock | 1 Tablespoon | |
| Chutney | 1 1/2 Tablespoon, finley minced | |
| Sultanas | 2 Ounce | |
| Lemon juice | 1/2 Tablespoon | |
| Salt and pepper croutons | ||
| Salt and pepper croutons | ||
Directions
Melt 2 oz. butter in top of double boiler.
Add 4 medium onions finely chopped and 2 tablespoons curry powder.
Cook for 10 minutes.
Stir in 1 tablespoon flour.
Add 3/4 pint chicken stock, 1 1/2 tablespoons finely minced chutney, 2 oz. sultanas, 1/2 tablespoon lemon juice, salt and pepper.
Simmer for 1/2 hour.
Add 8 peeled whole hard-boiled eggs.
Cover and put aside.
Reheat in a double boiler.
Dish on a serving plate and surround with croutons.
Add 4 medium onions finely chopped and 2 tablespoons curry powder.
Cook for 10 minutes.
Stir in 1 tablespoon flour.
Add 3/4 pint chicken stock, 1 1/2 tablespoons finely minced chutney, 2 oz. sultanas, 1/2 tablespoon lemon juice, salt and pepper.
Simmer for 1/2 hour.
Add 8 peeled whole hard-boiled eggs.
Cover and put aside.
Reheat in a double boiler.
Dish on a serving plate and surround with croutons.
Chef
