Hindoo Eggs (Curried Hard-Boiled Eggs) Recipe

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Hindoo Eggs Recipe. © 2015 Cultura/Brett Stevens/Getty Images, licensed to About.com, Inc.
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: 4 servings
Ratings (4)

This is a great way to use up eggs. The easy curry sauce adds zip to normally bland eggs. It is traditionally served over hot rice or toast points for a filling meal. May be eaten for breakfast or as an entree.

What You'll Need

  • 2 tablespoons butter
  • 1 tablespoon onion (finely minced)
  • 1 teaspoon curry powder (or to taste)
  • 1/2 teaspoon salt
  • 1 tablespoon flour (all-purpose)
  • 1/2 cup warm broth (beef or chicken broth)
  • 1 cup milk (warm, half-and-half is best)
  • 6 hard-boiled eggs
  • 1 to 2 drops lemon juice (fresh squeezed)
  • 4 to 6 toast slices (or 1/2 cup hot rice optional)

How to Make It

  1. Melt the butter in a medium nonreactive skillet, add the onion and saute over low heat until the onion is clear.
  2. Stir in the curry powder, salt, and flour and cook for 1 to 2 minutes.
  3. Off the heat, gradually stir in the broth and milk, stirring until smooth.
  4. Return to the heat and bring to a boil, lower heat to a simmer and cook about 10 minutes.
  5. The sauce should be slightly thickened and smooth.
  6. Taste for seasoning and adjust.
  1. Cut the hard-boiled eggs into quarters and add to the sauce.
  2. Cook just until the eggs are hot, but do not boil.
  3. Just before serving stir in a drop or two of fresh lemon juice.
  4. Serve over hot rice or toast points.

Source: "Fashionable Food" by Sylvia Lovegren (MacMillan). Reprinted with permission.