Curried Eggs

Ingredients

• 4 Eggs
• 1 small Onion
• 1 heaped teaspoonful Curry Powder
• 1 dessertspoonful Green's Chutney Sauce
• 14 ozs. Butter
• 1 oz. Flour
• 1 Green’s Beefin dissolved in half a pint of Botling Water
• 3 ozs. Rice (boiled)
• a good pinch of Salt

Method

1. 1

   Boil the Eggs hard, shell and cut each into four.

2. 2

   Peel and chop the Onion and fry in the Butter; when brown sprinkle the Curry Powder over and fry again.

3. 3

   Stir in the Flour and gradually add the Beefin, stirring all the time.

4. 4

   Add a good pinch of Salt and boil all together for ten minutes.

5. 5

   Add the Chutney Sauce and the Eggs and let all be thoroughly heated.

6. 6

   Make a wall of Rice around a hot dish, pile the Eggs in the centre, and pour the Curry Mixture over them.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 22. The excerpt below is the record exactly as published.

CURRIED EGGS. (Vegetarian Dish). INGREDIENTS.—4 Eggs, 1 small Onion, 1 heaped teaspoonful Curry Powder, 1 dessertspoonful Green's Chutney Sauce, 14 ozs. Butter, 1 oz. Flour, 1 Green’s Beefin dissolved in half a pint of Botling Water, 3 ozs. Rice (boiled), a good pinch of Salt

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