Curried Eggs


  • 1 or 2 eggs per person
  • ½ oz. (15 g.) butter
  • 1 small onion, finely cut
  • 1 small apple, finely cut
  • 1 teaspoon flour
  • 1 teaspoon curry powder
  • ½ pint (3 dl.) stock
  • 1 teaspoon lemon juice
  • a pinch of cayenne
  • a pinch of paprika
  • 2 teaspoons chutney
  • plain boiled rice


Hard-boil the eggs and keep them warm. Fry the onion and apple in the butter. When soft, stir in the flour and curry powder. Cook for a minute. Stir in the stock and lemon juice. Add the cayenne, paprika and chutney and stir well. Cut the eggs in half and cut a slice from the bottoms so that they will stand. Arrange in a fireproof dish with a border of plain boiled rice. Pour the curry over the eggs and serve. A few prawns added to the eggs are very good.