Curried Eggs

Ingredients

• two large spoons of flour
• half a cup of milk
• half a teaspoon of salt
• two teaspoons of curry powder
• half a dozen eggs
• a piece of golden brown toast

Method

1. 1

   Wet flour with milk, add salt and curry powder.

2. 2

   Heat remaining milk in a saucepan, stir in flour mixture until thick.

3. 3

   Carefully break eggs into saucer, then slip into bubbling milk.

4. 4

   Cook until whites set, about 2.5 to 3 minutes.

5. 5

   Remove eggs, place on toast, pour curried milk over and serve immediately.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 114. The excerpt below is the record exactly as published.

CURRIED EGGS Wet two large spoons of flour with half a cup of milk which you take from a scant quart. Add half a teaspoon of salt and mix in two teaspoons of curry powder. Put the rest of the scant quart of milk in a flat saucepan over a moderate fire. When it becomes hot stir in your flour and curry mix- ture and cook till the milk thickens. Carefully break half a dozen eggs so that neither yolk nor white is broken — to break them into a saucer is the surest way. Slip the broken eggs into the bubbling milk and let them cook till the white sets. It will take two and a half or three minutes. Carefully remove the eggs with a large spoon or ladle, lay each egg on a piece of golden brown toast

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