CURRIED EGGS
Serve this easy-to-prepare dish right from the pan: Cut it into wedges, and spoon a little of the piquant sauce over each piece. The garnish of cilantro and chopped chiles adds color and heat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add tomatoes and their juice, chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft and sauce has thickened, about 15 minutes.
- Break 1 egg into a small bowl; slide onto tomato sauce. Repeat with remaining eggs, arranging them around skillet. Cover, and cook until egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.
CURRIED EGGS
Curried eggs make their way onto my salad platters for parties and Christmas. These are a huge family favourite. This recipe was adapted from my mother's good old trusty recipe I remember as a child. To make it easier to peel your hard-boiled eggs, use older eggs and peel while still slightly warm. You can change this recipe into Devilled Eggs by replacing the curry powder and lemon juice with 2 teaspoon apple cider vinegar and 1 teaspoon Dijon mustard. My Egg Mayonnaise recipe is here, or on page 207 of 'The JOYful Table' cookbook.
Time 23m
Yield 12 halves
Number Of Ingredients 7
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.
Nutrition Facts : Serves 12 halves Prep Time
CURRIED DEVILED EGGS
Steps:
- Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
- Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
- Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
- Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
- Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.
CURRIED EGGS
Make and share this Curried Eggs recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
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 DEVILED EGGS
Steps:
- 1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
- 2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
- 3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.
CURRIED STUFFED EGGS
Categories Egg No-Cook Quick & Easy Mayonnaise Lime Curry Chill Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 10
Steps:
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
- Just before serving, garnish eggs.
CURRIED EGG SANDWICHES
Delicious curried egg salad sandwiches guaranteed to fill you up.
Provided by xIndustrialLovex
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 27 g, Cholesterol 222.4 mg, Fat 28.9 g, Fiber 1.4 g, Protein 10.4 g, SaturatedFat 5.3 g, Sodium 704.3 mg, Sugar 3 g
SOUTH AFRICAN CURRIED EGGS
I really love curried eggs when i want something yummy but easy on a hot night (spicy foods go well with steamy days). It saves cooking meat, boiling eggs can be done in the morning before the rest of the day happens
Provided by MarraMamba
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 442.8, Fat 28, SaturatedFat 12.3, Cholesterol 590, Sodium 1461.8, Carbohydrate 26.3, Fiber 2.8, Sugar 12.8, Protein 21.2
CURRY CHEDDAR SCRAMBLED EGGS
An American classic with a nifty twist!
Provided by Dave Baker
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
- Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g
MADRAS CURRIED EGGS WITH RICE
Whoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.
Nutrition Facts : Calories 464 calories, Fat 24g fat (10g saturated fat), Cholesterol 403mg cholesterol, Sodium 236mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.
CURRIED EGGS WITH RICE
This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Cook rice according to package instructions; cover, and set aside.
- While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
- Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
- Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.
CURRIED EGGS
Great tasting side dish, fantastic at barbecues or with cold meat and salad. A real winner even with the young ones. :)
Provided by tanz674
Categories < 15 Mins
Time 8m
Yield 12 eggs, 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 839.6, Fat 58, SaturatedFat 18.9, Cholesterol 1326.1, Sodium 837.8, Carbohydrate 29.4, Fiber 0.8, Sugar 6.3, Protein 48.5
CREAMY EGG CURRY
It may seem like an unusual combination but this is delicious. Why not try it and see.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.
- Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.
Nutrition Facts : Calories 336 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.02 milligram of sodium
CURRIED SCRAMBLED EGG
When my doctor told me to eliminate salt from my diet, I thought I would never eat another egg again! But the chives and curry powder in this recipe pack the right amount of punch and add even more flavor to eggs than salt ever did.
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the eggs, water, chives and curry powder. Pour oil into a small skillet: add egg mixture. Cook and stir gently over medium heat until egg is set.
Nutrition Facts : Calories 115 calories, Fat 10g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 63mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CURRIED EGGS
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!
Provided by Tisme
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 301.7, Fat 20.4, SaturatedFat 10.1, Cholesterol 227.8, Sodium 675.2, Carbohydrate 16.8, Fiber 1.8, Sugar 1.1, Protein 13.9
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