CURRY FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil.
CURRIED FRIED EGGS
Great unique taste to the same old morning fried eggs.
Provided by barbara lentz
Categories Eggs
Time 10m
Number Of Ingredients 3
Steps:
- 1. Melt the butter in a skillet over med heat add the curry powder and let it dissolve.
- 2. Turn the heat up and crack the eggs into the skillet. Baste the eggs with the curry butter until whites are done.
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
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 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
SLIM CURRIED DEVILED EGGS
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, hummus, curry powder, salt, pepper and cayenne. Stuff or pipe into egg whites. If desired, garnish with toasted pine nuts, cayenne pepper and additional curry powder. Chill until serving.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CURRIED STUFFED EGGS
Provided by Craig Claiborne And Pierre Franey
Categories appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Cut the eggs in half lengthwise.
- Remove the yolks and put them through a sieve into a mixing bowl.
- Add the curry paste and blend until smooth. Add the chutney and pine nuts and blend. Fill the center of each egg white half, using a spoon or a pastry bag outfitted with a pastry tube.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 242 milligrams, Sugar 9 grams
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