Ingredients
- 6 large eggs (hard-boiled, shelled)
- 2 shallots, finely diced
- 60 grams butter
- 1/3 cup all-purpose flour (plain)
- 2 to 3 teaspoons curry powder
- 3 1/2 cups milk (about)
- 1 teaspoon Dijon mustard
- 1 lime (juice of)
- Salt
- White pepper
- Extra curry (optional)
How to Make
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Step 1: Cut shelled eggs in half.
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Step 2: Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
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Step 3: Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
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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).
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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.
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Step 6: Serve ~ Sprinkled with (optional) EXTRA curry if desired
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Step 7: TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring constantly.
We hope you enjoy this recipe!
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