Sunny Curried Eggs Food

SOUTH AFRICAN CURRIED EGGS

Steps:

• Heat butter in a saucepan and saute onions gently until just browned.
• Remove from heat. In a small bowl, mix curry powder, flour, salt, pepper and sugar into the vinegar. Incorporate curry mixture into onions and stir, slowly adding the water.
• Simmer continuously for 10-15 minutes.
• Taste for seasoning and adjust accordingly. Arrange halved eggs on a warm dish, and spoon on the curry sauce.

CURRIED EGGS

Steps:

• Peel the hard-boiled eggs and cut them in half, lengthwise. Remove the yolks and place them in a bowl.
• Add to the egg yolks the curry powder and mayonnaise then combine until smooth. You may need to push lumps of the yolk into the side of the bowl to break them up.
• Refill each egg half with the yolk mixture. This can simply be done by scooping it back in, or you can pipe it in for a fancier finish. If making a bulk version of this, aka doubling or tripling the quantity, piping is much quicker.
• Arrange the filled curried eggs on a serving platter and keep them chilled until needed.

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.

CURRIED EGGS

Steps:

• Cut hard boiled eggs in halves.
• Eemove yolks and place in bowl.
• Add mayonnaise, milk curry powder and salt and pepper, mix well.
• Spoon mixture back into egg halves.
• Press down gently with a fork.
• Sprinkle with chopped parsley.

CURRIED EGG SANDWICHES

Steps:

• Boil eggs for approx 8 minutes and cool.
• Peel eggs and mash with a fork, add the curry powder, chives and mayonnaise and spread egg mixture onto 4 slices of bread.
• Top the egg mix with the other 4 slices and cut as desired.

SUNNY SCALLOPED EGGS

Steps:

• Heat oven 400.
• Heat butter in a saucepan.
• Add celery and onions. Saute 3 minutes.
• Add flour and salt. Cook 1 minute.
• Whisk in milk. Simmer until thickened.
• Place eggs in a sprayed 9x9 baking dish. Pour sauce over.
• Combine the crumbs, parsley and butter.
• Scatter over top. Bake 15 minutes.

CURRIED EGGS

Steps:

• 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.