Curried Eggs
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 140. The excerpt below is the record exactly as published.
Curried Eggs. Boil two eggs hard, and cut in fairly thick slices. Place each one on a crouton of fried bread, and pour a nice curry sauce over; or cut the eggs into quarters, and surround with a border of rice
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