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Curried Eggs I

A dish built around “hard-boiled” eggs and butter.

Composition

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 “hard-boiled” eggs
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • ½ teaspoon curry powder
  • ⅛ teaspoon pepper
  • 1 cup hot milk
Make it lactose-friendly
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup hot milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eighths lengthwise, and reheat in sauce.
Nutrition (estimated, per serving)
Calories628
Protein28.6 g
Fat45.5 g
Carbs25.5 g
Fiber1.1 g
Sodium912 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States