Curried Eggs

Ingredients

• Two hard-boiled eggs
• One small onion
• Half-ounce butter
• Small piece of apple
• Quarter-ounce rice flour
• One teaspoonful lemon juice
• Half-teaspoonful curry powder
• Pinch of salt
• One gill stock or water
• Half-teaspoonful curry paste
• Two ounces Patna rice

Method

1. 1

   Boil the eggs for thirteen minutes, and put into cold water.

2. 2

   Remove the shell, and cut the eggs into neat sections.

3. 3

   Melt the butter, fry the chopped onion and apple for two minutes, then add the flour and curry powder.

4. 4

   Fry for two to three minutes, add the stock gradually, then add the paste, lemon juice, and salt.

5. 5

   Boil and skim, then simmer for half an hour.

6. 6

   Add half of the egg into the sauce, heat thoroughly, and serve with the rest of the egg around the dish with boiled rice.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 46. The excerpt below is the record exactly as published.

Curried Eggs* Two hard-boiled eggs. One small onion. Half-ounce butter. Small piece of apple. Quarter-ounce rice flour. One teaspoonful lemon juice. Half-teaspoonful curry pow- Pinch of salt. der. One gill stock or water. Half-teaspoonful curry paste. Two ounces Patna rice

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