Buttered Eggs—Indian Style

Preparation info

  • 4–5

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 hard-boiled eggs
  • ½ oz. butter
  • ½ teasp. curry powd


Cut the hard-boiled eggs, crosswise, in rather thick slices. Place them in a well-buttered gratin dish or baking-dish, in which they may be served, and sprinkle the curry powder and a few grains of cayenne over them. Slightly beat the raw eggs, season with salt and pepper, and pour them into the dish. Cover the surface lightly with browned breadcrumbs, add a few pieces of butter, then bake in a