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Curried Eggs With Rice

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Ingredients
  Rice 3 Cup (48 tbs), cooked
  Eggs 12 Small
  Butter 2 Ounce (60 Grams)
  Onion 1⁄2 Cup (8 tbs), chopped
  Apple 1⁄2 Cup (8 tbs), chopped
  Plain flour 2 Ounce (60 Grams)
  Curry powder 3 Teaspoon
  Milk 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Lemon juice 1 Teaspoon
  Worcestershire sauce 3⁄4 Teaspoon
  Lemon wedges 4
  Parsley 2 Teaspoon (Or As Required)
Directions

GETTING READY
1) In a saucepan, cover the eggs with cold water, bring to a boil and simmer for 10 minutes.
2) Then crack the shells and quickly place them in cold water to prevent the yolks from discolouring.
3) When the eggs are cool enough to handle, shell and halve lengthwise.

MAKING
3) In a saucepan, saute the apple and onion in butter until both are soft.
4) Blend in the flour and curry powder, then cook for 2 to 3 minutes.
5) Pour in the milk and stir until the sauce comes to a boil and acquires a thick consistency.
6) Season with the salt, sugar, lemon juice and Worcestershire sauce, if desired to taste.
7) Allow to simmer over a low heat for about 10 minutes.
8) Gently fold the egg halves into the curry sauce and heat thoroughly.
9) Cooked the rice as per package directions and drain thoroughly.
10) Transfer the rice into the serving dish and spoon over the curried eggs.

SERVING
11) Garnish the Curried Eggs with Rice with a few lemon wedges and parsley sprigs and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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