Curried Buttered Eggs

Ingredients

• 2 eggs
• A slice of bread
• 1 good teaspoon butter, lard or ground nut oil
• 1 small teaspoonful curry powder
• 1 dessertspoonful milk
• A pinch of salt
• A pinch of pepper

Method

1. 1

   Break the eggs into a cup and beat them, add salt and pepper.

2. 2

   Toast and butter the slice of bread.

3. 3

   Melt the butter in a saucepan, add the curry powder and the eggs, stirring gently.

4. 4

   As soon as the eggs begin to set, add the milk, take off the fire, and pile the eggs on the hot toast.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 28. The excerpt below is the record exactly as published.

Curried Buttered Eggs. (I). 2 eggs. A slice of bread. 1 good teaspoon butter, lard or ground nut oil, if no- thing else is available. 1 small teaspoonful curry 1. Break the eggs into a and pepper. powder. 1 dessertspoonful milk (if Ideal is used, dilute 1 tea- spoon milk with 1 tea- spoon water. A pinch of salt and pepper, cup and beat them, add salt 2. Toast and butter the slice of bread. 3. Melt the butter in the small saucepan, add the curry powder and the eggs, stirring gently the whole time with a wooden spoon. As soon as the eggs begin to set, add the dessertspoon of milk, take the saucepan off the fire and pile the eggs on the hot toast. This dish can be used as a savoury. Buttered Eggs on Anchovy Toast. (I), Serve the buttered eggs on hot toast which has been buttered with anchovy paste instead of butter. Buttered Eggs with Tomato Sauce, (il). If you have any tomato sauce left over from the day before it can be used to vary the buttered eggs. Mix a tablespoon of the sauce, as thick as possible, into the eggs, just after they have set. Serve on hot buttered toast. EGGS. 61 Oeufs Printaniere. (II). 2 eggs. 1 good teaspoon butter or lard. A pinch of salt and pepper. 1 dessertspoonful small dices of fried bread. 1 dessertspoonful tinned peas or beans. After beating the two eggs, mix in a dessertspoonful of little dices of fried bread and a dessertspoonful of tinned peas or French beans left over from an opened tin, and cook in the same way as the plain buttered eggs. Serve, not on toast, but in a small dish. Buttered eggs mixed with small slices of fried tomato and onion are also very good. i teaspoon salt. An omelet cannot be good cooked in a thin frying pan It must be a thick one. 1. Break the eggs into a large cup or into the small pudding basin, add the salt and pepper (and the chopped parsley if obtainable.) With a fork beat the eggs till they are a little frothy on Lop, which should not take more than two minutes. It is equally bad to beat the eggs too much as to beat them too long in advance, which is what all cooks like to do. 2. Melt the butter in the small omelet pan, and when it has ceased to splutter and begins to turn brown, pour in the beaten eggs. 3. Slowly move tbe pan about till the eggs begin to set round the edges of the pan. 4. Carefully slip a knife under the edges of the omelet, so as to loosen it from the pan and to allow the still uncooked portion of the eggs to run underneath. Do this twice, slightly moving the pan the whole time. When only a very little liquid egg is left on top and the omelet is still quite soft, slip the knife right underneath, shake tbe Plain Omelet. (I). 4 eggs. 1 teaspoon butter or lard . A pinch of pepper

Cook this with the app: pantry check, scaling, and the assistant.