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Curried Eggs

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

40g (1 1/2oz) butter
1 onion, small, finely chopped
1 T flour
3/4 c milk
2 t (or more) curry powder
4 eggs, hard-boiled

Put the butter in a saucepan and saute onion without browning it. Sprinkle in flour and curry powder, cook for a few minutes, then gradually stir in milk. Season with salt and cook till it thickens. Shell the eggs, cut in halves, put in mix, and heat before serving.

Source: Edmonds Cook Book, page 70

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