Curried Eggs

Name: Curried Eggs
Cuisine: Chinese
Ingredients: 1 cup milk, very hot; 2 Tbsp. flour (level, of course); 2 Tbsp. curry powder (or more if you like); ½ cup sliced mushrooms, cooked; 1 onion, minced; 2 Tbsp. butter; 1 tsp. salt; 4 hard-cooked eggs; 2 slices toast

Preparation info

Serves
2

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

About as Indian as Egg Foo Yong is Chinese, this will nevertheless be liked by almost any American. Don’t serve it to anyone who has been in the Indian Service and is a stickler for authenticity.

Ingredients

2 Tbsp. butter
1 onion, minced
2 Tbsp. flour

Asia
China
Main course
Vegetarian

Method

Sauté the onion in the butter until transparent. Stir in the flour over low heat, then beat in the milk with a wire whisk and continue cooking until the sauce is smooth and thickened. Add the mushrooms, curry powder, and salt, and taste. Quarter the eggs, lengthwise, add them to the sauce gently (so they remain relatively intact), heat through, and divide on each piece of toast. Serve instantly