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Curried Eggs

Chef.Foodie's picture
Ingredients
  Hard boiled eggs 8
  Butter 2 Ounce
  Onions 4 Medium
  Curry powder 2 Tablespoon
  Flour 1 Tablespoon
  Chicken stock 3⁄4 Pint (Fresh Or Cubes)
  Chutney 1 1⁄2 Tablespoon, finley minced
  Sultanas 2 Ounce
  Lemon juice 1⁄2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Croutons 1 Cup (16 tbs)
Directions

Melt 2 oz. butter in top of double boiler.
Add 4 medium onions finely chopped and 2 tablespoons curry powder.
Cook for 10 minutes.
Stir in 1 tablespoon flour.
Add 3/4 pint chicken stock, 1 1/2 tablespoons finely minced chutney, 2 oz. sultanas, 1/2 tablespoon lemon juice, salt and pepper.
Simmer for 1/2 hour.
Add 8 peeled whole hard-boiled eggs.
Cover and put aside.
Reheat in a double boiler.
Dish on a serving plate.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Method: 
Melted
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Cook Time: 
30 Minutes

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4.130555
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2028 Calories from Fat 942

% Daily Value*

Total Fat 106 g163.2%

Saturated Fat 46.8 g233.8%

Trans Fat 0 g

Cholesterol 2066.4 mg688.8%

Sodium 1852.8 mg77.2%

Total Carbohydrates 193 g64.4%

Dietary Fiber 28.2 g112.9%

Sugars 80.4 g

Protein 87 g173.8%

Vitamin A 100.3% Vitamin C 122.3%

Calcium 64.1% Iron 109.7%

*Based on a 2000 Calorie diet

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Curried Eggs Recipe