Comment on this article

Curried Hard-Boiled Eggs
from the kitchen of Sharmagne Leland-St. John

2 tablespoons ghee or clarified butter
1 tablespoon finely minced onion
1 teaspoon curry powder (or to taste)
1/2 teaspoon pink salt
1 tablespoon all-purpose flour
1/2 cup warm vegetable broth
1 cup warm half-and-half
6 hard-boiled eggs
1 fresh lemon
Rye toast

Melt the ghee/butter in a medium skillet, add the onion
and sauté over low heat until the onion is transparent.
Stir in the curry powder, salt and flour and cook for
2 minutes. Remove from heat, gradually stir in the
broth and half-and-half, stirring continually until
smooth. Return to heat and bring to a boil, lower
heat to a simmer and cook for approximately 10
minutes. The sauce should be slightly thickened
and smooth. Taste for seasoning.

Slice the hard-boiled eggs into quarter wedges and
add to the sauce. Cook just until the eggs are hot.
Do not allow to boil. Just before serving squeeze
in a drop or two of fresh lemon juice. Serve over
rye toast points.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]

© 2001- 2012, Quill & Parchment Productions
All contributions are copyright of the respective authors