Creamy Curried Eggs

Portions:4
Preparation Time: 5 minutes
Cooking Time:9 minutes
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Equipment

  • whisk,
  • knife
  • Cutting board
  • Serving dish
  • Toast

Ingredients

  • 2 tablespoons butter
  • ½ teaspoon onion juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon curry powder
  • ¾ cup clear vegetable or chicken stock
  • ½ cup heavy cream
  • Salt and pepper to taste
  • 6 hard-boiled eggs

Instructions

  • In a saucepan, melt the butter over low heat.
  • Add the onion juice and cook until the onion begins to color.
  • Stir in the flour and curry powder, cooking until the mixture is smooth and fragrant.
  • Gradually pour in the clear stock while whisking constantly to avoid lumps.
  • Add the heavy cream and continue cooking for about 5 minutes, stirring constantly, until the sauce thickens.
  • Season the sauce with salt and pepper to taste.
  • Cut the hard-boiled eggs in half lengthwise and arrange them in a serving dish.
  • Pour the curried sauce over the eggs, ensuring they are evenly coated.
  • Let the dish stand on low heat for a few minutes until the eggs are thoroughly heated.
  • Serve the curried eggs on thin squares of toast.

Notes / Tips / Wine Advice:

Wine advice:

Pair this dish with a fruity and aromatic white wine such as Gewürztraminer or Riesling to balance the spices and richness of the creamy sauce.

Nutritional Information

Calories: 300 kcal | Carbohydrates: 7 g | Protein: 12 g | Fat: 25 g | Fiber: 1 g | Sugar: 2 g
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Course Eggs / Main Dish
Cuisine India