EGG CURRY
Food has always been politicized in India, a person's diet often revealing the specifics of her cultural identity. And under the government of Prime Minister Narendra Modi, and the surge of pro-vegetarian Hindu nationalism, even the simple practice of serving eggs at school lunch has become fraught. But eggs have long been an important source of nutrition across the country, and form the base of many classic regional dishes. In Andhra Pradesh, this spicy, tomato-rich egg curry would have firmer, more crumbly yolks (boiled for about 11 or 12 minutes), but I like to cook them a little softer (8 minutes, max).
Provided by Tejal Rao
Categories soups and stews, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
- Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
- Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.
CURRIED BROCCOLI & BOILED EGGS ON TOAST
Eating eggs for breakfast will not only help keep you fuller for longer, they are a great source of protein and vitamin A which helps improve skin quality
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
- Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
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.
EASY CURRIED EGGS ON TOAST
Comfort food from college days...remembered and reinvented. And a pretty good way to use up extra hard boiled eggs too! (Adapted from BarbaraK's wonderful Creamed Tuna On Toast recipe.)
Provided by So Cal Gal
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, over low-medium heat, melt/combine unsalted butter and olive oil; then whisk in whole wheat pastry flour.
- Slowly add nonfat milk, whisking constantly to avoid lumps--and continue to cook and whisk until sauce is smooth and thickened.
- Stir in chopped hard-boiled eggs, curry powder, salt, and freshly ground black pepper, and cook until thoroughly warmed; then remove from heat and cover.
- Toast whole wheat bread, top with curried egg mixture, and serve.
CURRIED EGGS ON TOAST
This is a traditional Danish Smorgasbord dish. It is very versatile I sometimes put a layer of steamed spinach in a casserole, leave out the toast,put boiled eggs onto the spinach, pour in the sauce and broil for 5-10 minutes
Provided by Bergy
Categories Breakfast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the carrot and onion in the butter for 15 minutes.
- Use low heat you do not want to brown the veggies.
- Add flour and curry.
- Stir and heat to a smooth paste.
- Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
- Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
- Poach the eggs (or use hard boiled eggs cut in half lengthwise).
- Place eggs on toast and pour over the sauce.
- Garnish with fresh parsley and dust with paprika (optional).
Nutrition Facts : Calories 438, Fat 20.6, SaturatedFat 8.9, Cholesterol 449.1, Sodium 728.3, Carbohydrate 41.7, Fiber 2.7, Sugar 5.4, Protein 20.9
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
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
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