Curried Eggs
Recipe: #21992
December 04, 2015
Categories: Breakfast, Curries, Side Dishes, Eggs, Indian, Brunch, Easter, Vegetarian, Kosher Dairy, more
"I had forgotten about this recipe and then came across it again. I remember the family liking this dish so I am about to start making it again. This is a great recipe if you have fresh eggs to use up!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (233.3 g)
- Calories 288.2
- Total Fat - 18.4 g
- Saturated Fat - 9.6 g
- Cholesterol - 245.5 mg
- Sodium - 314 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 1.5 g
- Sugars - 9.3 g
- Protein - 13.2 g
- Calcium - 215.3 mg
- Iron - 1.7 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut shelled eggs in half.
Step 2
Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
Step 3
Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
Step 4
Gradually stir in milk and cook about 8 minutes or until it is a smooth and thick sauce. Add more milk if sauce is too thick. (consistency should be that of thick pouring cream).
Step 5
Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
Step 6
Serve ~ Sprinkled with (optional) EXTRA curry if desired
Step 7
TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring constantly.
Tips
No special items needed.
2 Reviews
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