Curried Eggs
Created by Tisme on December 4, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Recipe #21992
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.
Nutritional Facts
- 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