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    You are in: Home / Recipes / Curried Eggs Recipe
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    Curried Eggs

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Sherrie-pie's Note:

    My favourite recipe for curried eggs. I love these. You can boil the eggs previously, which makes this quick. In fact, I put the eggs in with the rice in a steamer. A vegetarian dish, which I like when I want something different.

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    Units: US | Metric


    1. 1
      Peel and slice onion and fry in butter until light brown, stirring to prevent burning. Sprinkle in the flour and curry powder and cool for 1 minute. Add the milk gradually, stirring and cooking until thickened. Add the vinegar, sugar, sliced bananas, salt and fruit chutney and stir to mix. Shell and cut the eggs in half and add them to the mixture, allowing them to heat up thoroughly.
    2. 2
      Serve on cooked rice. Serve with cubed tomatoes, sliced bananas and coconut.

    Browse Our Top Egg Recipes

    Ratings & Reviews:

    • on February 19, 2008


      I really liked this one, but it got mixed reviews from the fam. My picky eater devoured it, but my omnivore didn't, go figure. I thought the use of banana lent an interesting sweetness and helped the curry form a nice creamy sauce. It was easy to put together, even though it was strange to put vinegar into hot milk when not making ricotta.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Eggs

    Serving Size: 1 (223 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 243.3
    Calories from Fat 112
    Total Fat 12.4 g
    Saturated Fat 5.4 g
    Cholesterol 296.0 mg
    Sodium 424.8 mg
    Total Carbohydrate 22.4 g
    Dietary Fiber 2.2 g
    Sugars 10.2 g
    Protein 11.4 g

    The following items or measurements are not included:

    fruit chutney

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