Curriedhard Boiled Eggs Food

CURRIED EGGS

Steps:

• Remove the egg shells while they are still slightly warm, then halve the eggs lengthwise. Carefully lift out the yolks using a teaspoon. Place the yolks into a small mixing bowl and mash with a fork. Add the remaining ingredients (except the garnish) to the bowl and mix until fluffy. Fill egg whites with the curried yolk mixture. I find it's easier to use 2 teaspoons to fill them, one for scooping up the mixture and the other to push it off with. Curried eggs can be made ahead and stored in an airtight container in the fridge for up to 4 days. Just before serving, sprinkle with a little paprika and parsley.

CURRIED BROCCOLI & BOILED EGGS ON TOAST

Steps:

• Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
• Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.

CURRIED EGGS

Steps:

• Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
• Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
• Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
• Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
• Add lemon zest and parsley. Stir again and serve while hot.

CURRY EGGS OVER RICE (FOR LEFTOVER HARD BOILED EGGS)

Steps:

• Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
• Heat a large saucepot over a medium heat and add oil.
• Add onion, ginger, garlic and saute until golden brown.
• Add spice mixture to the pot and stir well.
• (Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
• Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
• Add to the pot and simmer 20 for minutes.
• Add pinch of sugar, salt, and pepper to taste.
• Cut eggs in half lengthwise and slide them into the sauce.
• Serve over rice, sprinkled with fresh chopped cilantro.

CURRIED EGGS ON TOAST

Steps:

• Saute the carrot and onion in the butter for 15 minutes.
• Use low heat you do not want to brown the veggies.
• Add flour and curry.
• Stir and heat to a smooth paste.
• Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
• Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
• Poach the eggs (or use hard boiled eggs cut in half lengthwise).
• Place eggs on toast and pour over the sauce.
• Garnish with fresh parsley and dust with paprika (optional).