Curried Eggs

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (9)

For the rice

rice ↝ Rice, cooked, NFS [Rice]
boiling water (in the proportion of three pints to a quarter of a pound of rice) with a good pinch of salt ↝ Water, tap [Tap water]
a good pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

For the curried eggs

one large Spanish onion cut into rings ↝ Onions, raw [Vegetables and Vegetable Products]
one or two tomatoes cut in four ↝ Tomatoes, raw [Tomatoes]
a little good beef stock ↝ Soup, stock, beef, home-prepared [Soups, Sauces, and Gravies]
a tablespoonful or more of curry powder ↝ Spices, curry powder [Spices and Herbs]
Four to six hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little flour and water mixed smoothly ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (16)

Cooking the Rice

Wash rice in ten waters to remove floury dust.
Have a saucepan ready with boiling water (three pints per quarter pound of rice) and a pinch of salt.
Add rice to the saucepan and boil fast with the lid partly off for twelve minutes.
Drain off nearly all the water.
Close the lid tightly and place the saucepan at the side of the stove to finish cooking in steam for twenty minutes.
Ensure the rice does not burn.

Preparing the Curried Eggs

Fry one large Spanish onion, cut into rings, and one or two tomatoes, cut in four, for about ten minutes, without browning the onion.
Add a little good beef stock and continue cooking in the frying pan for another twenty minutes.
Add one tablespoonful or more of curry powder and stir into the sauce.
Thicken the sauce with a smooth mixture of flour and water.
Add four to six hard-boiled eggs, each cut into four, to the center of the frying pan and spoon the sauce over them.
Cook for five minutes.
Arrange the eggs in the center of a dish and pour the curry sauce over them.

Variations for Meat, Chicken, or Prawns

For pre-cooked meats or chicken, or for prawn curries, add the meat or prawns to the pan ten minutes after the stock has been added.
Boil for ten minutes.
Add the curry powder and cook for five minutes more.

Original Text

Curries

Rice. The cooking of rice is the principal part in preparing a dish of curry.

The rice must be snowy white in appearance and so dry when cooked that each grain is perfectly detached.

Wash your rice in ten waters so as to get rid of all floury dust. Have a saucepan ready with boiling water (in the proportion of three pints to a quarter of a pound of rice) with a good pinch of salt. Pour [Pg 56]the rice into the saucepan and boil fast with the lid partly off (so that it does not boil over) for twelve minutes. Drain off nearly all the water, then shutting the lid tight, put the saucepan at the side of the stove for the rice to finish cooking in its own steam. At the end of twenty minutes the rice will be cooked and dry. Care must be taken not to let it burn.

Curried Eggs. Fry lightly together one large Spanish onion cut into rings and one or two tomatoes cut in four for about ten minutes without allowing the onion to brown. Add a little good beef stock and go on cooking in the frying pan for another twenty minutes, add then a tablespoonful or more of curry powder and stir in the sauce. Four to six hard-boiled eggs each cut into four are to be laid in the centre of the frying pan and sauce turned over them with a spoon, after being thickened with a little flour and water mixed smoothly. At the end of five minutes lay the eggs down the centre of a dish and pour the curry over them.

For meats or chicken, which would be already cooked, or for prawn curries, proceed as above but take care to put meat or prawns in the pan ten minutes after the stock has been added, and boil for ten minutes before adding the curry and five minutes more afterwards.

[Pg 57]

Notes

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