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
- 2 tablespoons butter
- ½ tablespoon finely chopped onion
- 2 tablespoons flour
- 1 teaspoon curry powder
- ½ teaspoon salt
- ⅛ teaspoon paprika
- 1⅓ cups scalded milk
- ½ cup 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