ForkwiseCurried Eggs in Creamy Sauce
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 3 hard-cooked eggs
- 2 tbsp butter
- 1 tbsp cornstarch
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp salt
- ⅛ tsp pepper
- 240 ml hot milk (1 cup)
Method
- Melt the butter in a small pan and stir in the cornstarch and spices.
- Whisk in the hot milk a little at a time and simmer, stirring, until thickened.
- Cut the eggs lengthwise into eighths and warm them gently in the sauce.
- Serve over plain boiled rice.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Curried Eggs I”: rewritten in our own words with modern units and food-safety updates; untested
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