Curried Eggs

Ingredients

• as many eggs as you like
• 2oz. of butter
• two sliced onions
• a good spoonful of curry powder
• moisten this with about a pint of stock
• a gill of cocoanut milk
• a pinch of sugar

Method

1. 1

   Boil eggs, fry onions in butter, add curry powder, moisten with stock, add coconut milk, and simmer.

2. 2

   Add sliced eggs and heat gently.

3. 3

   Serve with boiled rice.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.

Curried Eggs. — Boil as many eggs as you like for ten or twelve minutes till hard, then leave them in cold water till wanted. Meanwhile fry two sliced onions in loz. or 2oz. of butter till delicately coloured ; then fry in the same pan, a good spoonful of curry powder, moisten this with about a pint of stock (fish, meat, or vegetable) and stew it all together till the onions are quite tender ; now add a gill of cocoanut milk, or, failing this, a gill of cream or new milk thickened with arrowroot and a pinch of sugar

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