Curried Eggs Recipe

Name: Curried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 hard-boiled eggs, shelled; 2 shallots, finely diced; 60 g butter; 1/3 cup plain flour; 2 -3 teaspoons curry powder; 3 1/2 cups milk (about); 1 teaspoon Dijon mustard; 1 lime, juice of; salt; white pepper

Servings: persons

1
Cut shelled eggs in half.
2
Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
3
Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
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. (Consistancy should be that of thick pouring cream).
5
Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
6
Serve.
7
TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 hard-boiled eggs, shelled, 2 shallots, finely diced, 60 g butter, 1/3 cup plain flour, and more.

Yes, Curried Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Eggs

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