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Curried Eggs

creative.chef's picture
  Eggs 6
  Onions 2
  Butter 1⁄4 Cup (4 tbs)
  Curry powder 2 Teaspoon
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Cornstarch 1 Teaspoon
  Light cream/Half half 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Place eggs in a saucepan of cold water.
Bring to a boil and simmer for 8 minutes, then drain.
Peel and finely chop onions.
Melt butter in a skillet, add onions, cover and cook until golden over a low heat (about 15 minutes).
Sprinkle with curry powder and cook for 2 minutes, stirring.
Pour in the broth and simmer for 10 minutes.
Mix cornstarch and cream or half-and-half together well, then stir into curry mixture with seasoning.
Heat gently but do not boil.
Shell eggs and cut in half lengthwise.
Remove yolks with a spoon and mash yolks and a little of the curry mixture together with a fork.
Spoon back into egg whites.
Place eggs in curry sauce and heat through without boiling.
Serve with rice or hot buttered toast.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1371 Calories from Fat 1010

% Daily Value*

Total Fat 114 g175.7%

Saturated Fat 61.7 g308.7%

Trans Fat 0 g

Cholesterol 1523 mg507.7%

Sodium 2387.9 mg99.5%

Total Carbohydrates 45 g14.9%

Dietary Fiber 8.1 g32.2%

Sugars 17 g

Protein 48 g95.6%

Vitamin A 83.7% Vitamin C 36.9%

Calcium 36.6% Iron 50.5%

*Based on a 2000 Calorie diet

Curried Eggs Recipe