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Curried Eggs with Peas

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  Eggs 6
  Grated onion 1 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Hamburger buns 6
  Flour 4 Tablespoon
  Mustard 1⁄4 Teaspoon
  Curry powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 4 Tablespoon
  Worcestershire sauce 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Canned peas 17 Ounce (1 Can, No. 303 Size)

1) Take a bowl and fill with water.
2) Add eggs to it and cook slowly allowing water to boil for 20 minutes.
3) Crack the shells and roll the eggs between the palms.
4) Remove the egg shells.
5) Grate the onions and squeeze the lemon extracting the juice.
6) Take a bowl and mix mustard, curry powder and flour together with salt.
7) Split the buns and toast them.
8) Take a blazer pan and place over boiling water.
9) Melt butter in it.
10) Add the grated onion, Worcestershire sauce and seasoned flour blending them well.
11) Add the milk slowly stirring it in until the mixture thickens and becomes smooth.
12) Add the peas and eggs and keep cooking over boiling water until it becomes hot through and through.

13) Stir the lemon juice and serve as required.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2484 Calories from Fat 903

% Daily Value*

Total Fat 104 g159.8%

Saturated Fat 48.8 g243.9%

Trans Fat 0 g

Cholesterol 1443.1 mg481%

Sodium 3242.3 mg135.1%

Total Carbohydrates 301 g100.5%

Dietary Fiber 26.6 g106.4%

Sugars 62 g

Protein 101 g202.4%

Vitamin A 69.5% Vitamin C 3.8%

Calcium 121.1% Iron 89.8%

*Based on a 2000 Calorie diet

Curried Eggs With Peas Recipe