Curried Fried Eggs Recipes

FRIED DEVILED EGGS

Steps:

• Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
• Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
• Heat oil in a deep-fryer to 350 degrees F.
• In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
• Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.

CURRIED FRIED EGGS

Steps:

• 1. Melt the butter in a skillet over med heat add the curry powder and let it dissolve.
• 2. Turn the heat up and crack the eggs into the skillet. Baste the eggs with the curry butter until whites are done.

EDWARDIAN CURRIED EGGS

Steps:

• Melt the butter in a small saucepan. Brown the chopped onions and then stir in the curry powder, flour, stock and chopped apple; simmer gently for 30 minutes.
• Cut 3 of the hard-boiled eggs in halves. Strain the curry sauce (or leave it as I did) and add the salt (to taste), lemon juice and chutney, and re-heat the eggs in the sauce.
• Pour (or spoon) the eggs and curry into a dish, cut up the remaining egg into small pieces and use as a garnish with the parsley, and serve the curry in a border of cooked rice. (There is no method for cooking the rice, so cook according to the packet instructions)

CURRIED EGGS

Steps:

• Remove the egg shells while they are still slightly warm, then halve the eggs lengthwise. Carefully lift out the yolks using a teaspoon. Place the yolks into a small mixing bowl and mash with a fork. Add the remaining ingredients (except the garnish) to the bowl and mix until fluffy. Fill egg whites with the curried yolk mixture. I find it's easier to use 2 teaspoons to fill them, one for scooping up the mixture and the other to push it off with. Curried eggs can be made ahead and stored in an airtight container in the fridge for up to 4 days. Just before serving, sprinkle with a little paprika and parsley.

CURRIED EGGS ON TOAST

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).