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 EGGS
Hard-boiled eggs are filled with a savory mixture of the egg yolk, curry powder, and mayonnaise to create a wonderful finger food of curried eggs.
Provided by Tom
Categories Appetizer Finger Food Side Dish
Time 10m
Number Of Ingredients 3
Steps:
- Peel the hard-boiled eggs and cut them in half, lengthwise. Remove the yolks and place them in a bowl.
- Add to the egg yolks the curry powder and mayonnaise then combine until smooth. You may need to push lumps of the yolk into the side of the bowl to break them up.
- Refill each egg half with the yolk mixture. This can simply be done by scooping it back in, or you can pipe it in for a fancier finish. If making a bulk version of this, aka doubling or tripling the quantity, piping is much quicker.
- Arrange the filled curried eggs on a serving platter and keep them chilled until needed.
Nutrition Facts : Calories 110 kcal, Carbohydrate 1 g, Protein 6 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 188 mg, Sodium 92 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
HARD BOILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 1 dozen eggs
Number Of Ingredients 1
Steps:
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
CURRY EGGS OVER RICE (FOR LEFTOVER HARD BOILED EGGS)
A delicious main dish that uses up those leftover hard boiled eggs from Easter. The lady who prepared this on the show said that her mother used to make this dish often during Lent. I adapted this recipe from one I saw on "Calling All Cooks" on Food Network. This recipe halves beautifully. This is not a particularly spicy dish, just rich in flavor. (Note:There is no curry powder in this recipe - you are essentially making your own blend using various spices.)
Provided by HeatherFeather
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
- Heat a large saucepot over a medium heat and add oil.
- Add onion, ginger, garlic and saute until golden brown.
- Add spice mixture to the pot and stir well.
- (Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
- Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
- Add to the pot and simmer 20 for minutes.
- Add pinch of sugar, salt, and pepper to taste.
- Cut eggs in half lengthwise and slide them into the sauce.
- Serve over rice, sprinkled with fresh chopped cilantro.
Nutrition Facts : Calories 983.9, Fat 21.9, SaturatedFat 4.3, Cholesterol 424, Sodium 461, Carbohydrate 165.5, Fiber 8.6, Sugar 6.5, Protein 27.7
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 EGG SALAD
A curry kick gives this egg salad big appeal. We love it when the weather gets warm. -Joyce McDowell, West Union, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 sandwiches.
Number Of Ingredients 8
Steps:
- Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.
Nutrition Facts : Calories 273 calories, Fat 20g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 284mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
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