Bombay Style Curried Eggs Recipes

Steps:

• Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
• Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
• Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
• Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
• Add lemon zest and parsley. Stir again and serve while hot.

Steps:

• Beat the eggs, milk, salt, and pepper together in a large bowl until well blended.
• Heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili, and ginger root.
• Saute, tossing often, until the mushrooms are tender, about 10 minutes.
• Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender.
• Reduce the heat to medium-low.
• Pour in the egg mixture and cook, stirring constantly with a spatula, until the eggs are set yet still very creamy; do not let them dry out.
• Serve immediately, garnished with cilantro.
• Serve some naan or chapatis and a fruit salad, and there you have it!

Steps:

• Cut hard boiled eggs in half and combine yolks in a mixing bowl with horseradish and mustard until filling is thick, but not pasty.
• Add seasonings to taste. (I tend to go heavy on the curry powder.).
• Fill the whites with the mixture using a spoon or pastry bag with a star tip.
• Garnish each with 1/4 tsp chutney.
• Chill and serve.

Steps:

• Heat most of the oil in a pan. Fry the onion for 10 mins until starting to caramelise, then add the potato and fry for a further 8 mins until the edges are beginning to crisp. Add the curry powder, most of the nigella seeds, some seasoning and a splash of water. Cook for 1-2 mins, then scoop the mixture onto a plate. Wipe out the pan with kitchen paper.
• Increase the heat and add the remaining oil to the pan. Add the eggs and some seasoning, then use a spatula to stir a few times. Leave to cook for 30 seconds. Pile the potato filling onto one side of the omelette while the top is still a little soft. Fold the omelette over to cover the filling and cook for a final 1-2 mins, if you like your omelette set all the way through. To serve, top with a drizzle of yogurt or raita and some chilli sauce, if you like.

Steps:

• Cut shelled eggs in half.
• Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
• Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
• Gradually stir in milk and cook about 8 minutes or until it is a smooth and thick sauce. Add more milk if sauce is too thick. (Consistancy should be that of thick pouring cream).
• Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
• Serve.
• TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.

Steps:

• Saute the carrot and onion in the butter for 15 minutes.
• Use low heat you do not want to brown the veggies.
• Add flour and curry.
• Stir and heat to a smooth paste.
• Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
• Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
• Poach the eggs (or use hard boiled eggs cut in half lengthwise).
• Place eggs on toast and pour over the sauce.
• Garnish with fresh parsley and dust with paprika (optional).