Curried Eggs

Recipe by Tisme
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.
  • Serve.
  • TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.