Curried Eggs

Preparation info

  • Difficulty


  • Two to four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • ¼ cup raisins (optional)
  • tablespoons butter
  • 3 tablespoons minced onion
  • 3 tablespoons flour
  • 1 teaspoon curry powder
  • ¾ cup milk
  • ¼ cup heavy cream
  • Salt and freshly ground pepper to taste
  • 4 hard-cooked eggs, thinly sliced
  • ¼ cup toasted almonds (optional)



  1. If the raisins are to be used, place them in a small mixing bowl and add boiling water to cover. Let stand for 10 minutes and drain.

  2. Melt the butter in a 3- or 4-cup saucepan and add the onion. Cook, stirring with a wire whisk, until onion is wilted. Do not brown. Sprinkle with the flour and curry powder and gradually add the milk, stirring rapidly with the whisk. When the mixture is thickened and smooth stir in the cream and add salt and pepper to taste.

  3. Add the eggs and gradually and gently fold them into the sauce, using a rubber spatula. Do not over blend or break up the eggs. Heat thoroughly and serve on hot plates with rice. Serve with the drained raisins, which should now be plumped, the toasted almonds (if used), and the chutney.