Curried Eggs II
A dish where “hard-boiled” eggs and butter do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 4 “hard-boiled” eggs
- 30 ml butter
- 7 ml finely chopped onion
- 30 ml flour
- 5 ml curry powder
- 2 ml salt
- 1 ml paprika
- 320 ml scalded milk
- 120 ml cooked rice
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1⅓ cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Chop whites of eggs and add to sauce made of butter, flour, seasonings, and milk, then add rice; heat to boiling-point, fill puff paste cases and sprinkle with yolks of eggs rubbed through a sieve.
Nutrition (estimated, per serving)
| Calories | 546 |
|---|---|
| Protein | 22.1 g |
| Fat | 26.9 g |
| Carbs | 52.4 g |
| Fiber | 1.5 g |
| Sodium | 806 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States