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Curried Eggs

Isabella's picture
  Butter 2 Ounce
  Onion 1 Small, chopped
  Cooking apple 1 Small, peeled and chopped
  Curry powder 2 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Flour 1 1⁄2 Ounce
  Lemon juice 2 Teaspoon
  Chicken stock 10 Fluid Ounce
  Freshly ground black pepper To Taste
  Salt To Taste
  Eggs 4
  Plain boiled rice/Pilau rice 4 Ounce

Melt the butter in a heavy pan over low heat and gently fry the onion for about 10 minutes, until it has turned golden brown.
Then add the apple, curry powder, the spices and flour, and stir to blend evenly.
Pour on the lemon juice and then the stock very gradually, stirring all the time to prevent lumps from forming.
Bring the sauce to simmering point.
Season with salt and freshly ground black pepper and simmer very gently for 30 minutes, covered.
Meanwhile put the eggs into a saucepan of cold water, bring to the boil, then simmer for exactly 7 minutes.
Peel the shells from the cooked eggs, cut them into quarters and place in a warm serving dish.
Pour the curry sauce over the eggs.
Serve with pilau rice and mango chutney.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1249 Calories from Fat 636

% Daily Value*

Total Fat 72 g110.7%

Saturated Fat 36.8 g183.9%

Trans Fat 0 g

Cholesterol 976.7 mg325.6%

Sodium 1110 mg46.3%

Total Carbohydrates 111 g37.1%

Dietary Fiber 10 g40.1%

Sugars 22.6 g

Protein 43 g86.9%

Vitamin A 51.2% Vitamin C 34.4%

Calcium 22.9% Iron 68%

*Based on a 2000 Calorie diet


Curried Eggs Recipe