Vindaloo Of Eggs Recipe
Ingredients
| Eggs | 8 | |
| Onions | 2 | |
| Unsalted butter | 2 Tablespoon | |
| Curry powder | 2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| All purpose flour | 1 1/2 Tablespoon | |
| White wine vinegar | 1/2 Cup (16 tbs) | |
| 2 cups chicken, beef, or veal stock | ||
| Bay Leaf | 1 | |
| Thyme Sprig | 1 Small | |
| Black pepper salt | 1 To taste | |
Directions
GETTING READY
1) Skin and chop onions finely.
MAKING
2) Hard boil the eggs for about 8 minutes, put them in cold water.
3) Take out shells and keep aside to cool. Halve lengthwise.
4) In a heavy pan melt butter and sauté curry and chili powders over low heat for 1-2 minutes.
5) Stir flour and make a thick paste.
6) Mix onions and stir constantly for 2 minutes.
7) Pour vinegar gently and blend in stock till smooth.
8) Add bay leaf and thyme, season with salt and freshly ground pepper. Cook covered in simmering heat for 1 hour, stirring in between.
9) Arrange eggs in a layer in an ovenproof serving dish.
10) Strain the curry sauce and sieve. Pour over the eggs.
11) Let the eggs steep in sauce for 2-3 hours.
12) Cover with a lid or foil and place in oven at 400°F temperature for 30 minutes.
SERVING
13) Serve hot with plain boiled rice. Add more flavor with spicy pickles and chutneys, , sweet pepper, and tomato chutneys.
1) Skin and chop onions finely.
MAKING
2) Hard boil the eggs for about 8 minutes, put them in cold water.
3) Take out shells and keep aside to cool. Halve lengthwise.
4) In a heavy pan melt butter and sauté curry and chili powders over low heat for 1-2 minutes.
5) Stir flour and make a thick paste.
6) Mix onions and stir constantly for 2 minutes.
7) Pour vinegar gently and blend in stock till smooth.
8) Add bay leaf and thyme, season with salt and freshly ground pepper. Cook covered in simmering heat for 1 hour, stirring in between.
9) Arrange eggs in a layer in an ovenproof serving dish.
10) Strain the curry sauce and sieve. Pour over the eggs.
11) Let the eggs steep in sauce for 2-3 hours.
12) Cover with a lid or foil and place in oven at 400°F temperature for 30 minutes.
SERVING
13) Serve hot with plain boiled rice. Add more flavor with spicy pickles and chutneys, , sweet pepper, and tomato chutneys.
Chef
