Curried Eggs

Ingredients

• 4 eggs
• 1 teaspoonful chopped onion
• 1 tablespoonful of butter
• 1 heaping tablespoonful of flour
• 1/2 tablespoonful of curry powder
• 1 cup of milk
• season with salt
• and pepper
• a piece of butter the size of a walnut

Method

1. 1

   Boil 4 eggs half an hour, remove the shells and slice eggs into a shallow dish; fry chopped onion in butter, being careful not to burn; add flour and curry powder, pour on slowly milk, season with salt and pepper and a piece of butter.

2. 2

   Simmer until onions are soft, then pour the mixture over the sliced eggs, cover with a layer of bread crumbs, brown in the oven and serve hot.

As published

This recipe was extracted from Delicate dishes (1896), page 25. The excerpt below is the record exactly as published.

a tablespoonful of butter made hot stir ]^ of an onion and brown it; add 2 cups cold potatoes chopped or thinly sliced and let them brown. Just before taking them up sprinkle them with a quarter teaspoonful each of salt and dry mustard. CURRIED EGGS. Boil 4 eggs half an hour, remove the shells and slice eggs into a shallow dish; fry i teaspoonful chopped onion in a tablespoonful of butter, being careful not to burn; add I heaping tablespoonful of flour and ^ tablespoonful of curry powder, pour on slowly i cup of milk, season with salt and pepper and a piece of butter the size of a walnut

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