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Vindaloo Of Eggs

Ingredients
  Eggs 8
  Onions 2
  Unsalted butter 2 Tablespoon
  Curry powder 2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  All purpose flour 1 1⁄2 Tablespoon
  White wine vinegar 1⁄2 Cup (8 tbs)
  Stock 2 Cup (32 tbs) (Chicken, Beef, Or Veal)
  Bay leaf 1
  Thyme sprig 1
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1) Skin and chop onions finely.

MAKING
2) Hard boil the eggs for about 8 minutes, put them in cold water.
3) Take out shells and keep aside to cool. Halve lengthwise.
4) In a heavy pan melt butter and sauté curry and chili powders over low heat for 1-2 minutes.
5) Stir flour and make a thick paste.
6) Mix onions and stir constantly for 2 minutes.
7) Pour vinegar gently and blend in stock till smooth.
8) Add bay leaf and thyme, season with salt and freshly ground pepper. Cook covered in simmering heat for 1 hour, stirring in between.
9) Arrange eggs in a layer in an ovenproof serving dish.
10) Strain the curry sauce and sieve. Pour over the eggs.
11) Let the eggs steep in sauce for 2-3 hours.
12) Cover with a lid or foil and place in oven at 400°F temperature for 30 minutes.

SERVING
13) Serve hot with plain boiled rice. Add more flavor with spicy pickles and chutneys, , sweet pepper, and tomato chutneys.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Egg
Interest: 
Gourmet

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