Curried Eggs

Ingredients

• six eggs
• one teaspoonful of chopped onion
• one tablespoonful of butter
• one cup and a half of white stock or milk or cream
• one heaping tablespoonful of flour or one even tablespoonful of cornstarch
• half a tablespoonful of curry powder
• salt and pepper to taste

Method

1. 1

   Boil six eggs twenty minutes.

2. 2

   Remove the shells and cut into halves or slices.

3. 3

   Fry one teaspoonful of chopped onion in one tablespoonful of butter, being careful not to burn it; add one heaping tablespoonful of flour or one even tablespoonful of cornstarch mixed with half a tablespoonful of curry powder.

4. 4

   Pour on slowly one cup and a half of white stock or milk or cream; add salt and pepper to taste.

5. 5

   Simmer till the onions are soft.

6. 6

   Add the eggs, and when warmed through serve in a shallow dish; or arrange the eggs on hot toast and pour the sauce over them; or cover with buttered crumbs and bake till the crumbs are brown.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 124. The excerpt below is the record exactly as published.

Curried Eggs. — Boil six eggs twenty minutes. Eemove the shells and cut into halves or slices. Fry one teaspoon- fal of chopped onion in one tablespoonful of butter.^ being careful not to burn it ; add one heaping tablespoonful of flour or one even tablespoonful of cornstarch mixed with half a tablespoonful of curry powder. Pour on slowly one cup and a half of white stock or milk or cream ; add salt and pepper to taste

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