Curried Eggs

Ingredients

• Boil six or eight fresh eggs quite hard
• from two to three ounces of good butter
• from three to four dessertspoonsful of currie-powder
• from half to three quarters of a pint of broth or gravy
• a small cup of thick cream
• two teaspoonsful of wheaten or of rice-flour

Method

1. 1

   Boil the eggs and let them cool.

2. 2

   Mix butter and currie-powder in a pan over moderate heat.

3. 3

   Add minced onions and fry until soft.

4. 4

   Gradually add broth and stew until reduced.

5. 5

   Mix cream with flour, stir into the currie, and simmer until the raw taste is gone.

6. 6

   Cut eggs into slices, heat in the sauce, and serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 277. The excerpt below is the record exactly as published.

CURRIED EGGS. Boil six or eight fresh eggs quite hard, as for salad, and put them aside until they are cold Mix well together from two to three ounces of good butter, ana from three to four dessertspoonsful of currie-powder ; shake them in a stew-pan or thick saucepan, over a clear but moderate fire for some minutes, then throw in a couple of mild onions finely minced, and fry them gently until they are tolerably soft : pour to them, by degrees, from half to three quarters of a pint of broth or gravy, and stew them slowly until they are reduced to pulp ; mix smoothly a small cup of thick cream with two teaspoonsful of wheaten or of rice-flour

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