Recipe by Tisme
I had forgotten about this recipe and came across it again today. I remember the family liking this dish so I am about to start making it again. This is a great recipe if you have fresh eggs to use up!
Top Review by Deb Wolf
Very good and very easy! I made this to stretch out our India House leftovers. We ate 3 of the eggs and hubs will take the remainder to work for breakfast tomorrow on toast. This makes a LOT of sauce even though I reduced the milk to 2 cups and it was thick but not gloppy. I used 2 teaspoons of red curry powder and next time I will increase it to 3. I added about a 1/3 teaspoon salt, it didn't need any pepper for us.
- 6 hard-boiled eggs, shelled
- 2 shallots, finely diced
- 60 g butter
- 1⁄3 cup plain flour
- 2 -3 teaspoons curry powder
- 3 1⁄2 cups milk (about)
- 1 teaspoon Dijon mustard
- 1 lime, juice of
- white pepper
Directions See How It's Made
- Cut shelled eggs in half.
- Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
- Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
- Gradually stir in milk and cook about 8 minutes or until it is a smooth and thick sauce. Add more milk if sauce is too thick. (Consistancy should be that of thick pouring cream).
- Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
- TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.