Curried Eggs

Ingredients

• one tablespoon of cornstarch or wheat flour
• one teaspoon of curry powder
• one pint boiling milk
• squares of buttered toast

Method

1. 1

   Mix cornstarch and curry powder with cold milk to a paste.

2. 2

   Stir into boiling milk until thickened.

3. 3

   Poach eggs in the liquid and serve on toast.

As published

This recipe was extracted from Choice recipes (1900), page 25. The excerpt below is the record exactly as published.

CURRIED EGGS— Mrs, Bryant Mix one tablespoon of cornstarch or wheat flour and one tea- spoon of curry powder to a smooth paste with a little cold milk. Pour this into one pint boiling milk, stirring until it thickens. Break an egg carefully in a saucer, slip it into the boiling liquid and let it poach until it sets (about two minutes). Have ready squares of buttered toast

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