‘Old-fashioned curried eggs’ is a classic breakfast dish that has been enjoyed for generations. This traditional recipe, with its creamy texture, hard-boiled eggs, and unique blend of spices; has a unique taste profile.
The origins of this dish are steeped somewhere in distant history. It has been kept alive by the families following their traditions ever since. Over time, this dish has developed into various versions. Yet the enduring appeal of the classic variation persists.
Discover the optimal recipe for effortlessly crafting these traditional curried eggs.
Hard-boiled eggs are the second-most important ingredient after curry powder in this recipe. They provide the base flavor that mixes with the curry sauce. They add a creamy and tender texture that complements the curry sauce. They add protein to the dish and absorb the flavors of the spices.
Butter was the most common cooking fat used in many traditional recipes. Its presence contributes to the nostalgic and classic appeal of ‘old-fashioned’ curried eggs.
It is used as a cooking fat in this dish. It is used to sauté the garlic, onions, and other ingredients.
Onions are typically diced or sliced before being sautéed until they become translucent and lightly browned. It is called the caramelizing process.
As onions start to cook, their natural sugars start to caramelize. The sugars in turn release a sweet and savory flavor in the curry. They add a soft texture to the curry. They help thicken the curry sauce.
All-purpose flour is used to thicken the sauce and give it the desired consistency. It gives the sauce a smooth and velvety texture. It helps the sauce adhere to the eggs and coat them evenly.
Salt and pepper:
This recipe needs salt and pepper to enhance the taste of the gravy and the overall dish. Pepper adds a warm and slightly pungent taste.
This is the star ingredient in the recipe. It is the primary source of the overall flavor of this recipe. The main spicy flavor of the gravy comes from the curry powder.
Curry powder is made from a variety of ground spices. These may include coriander powder, cumin powder, turmeric, and some more spices. Together, they give a complex blend of flavors and aromas to the dish.
Milk is the ingredient that turns curry powder and egg yolk into the thick, flavorful sauce. It plays an important role in this recipe. It makes the sauce smooth and thin.
It balances the spicy and hot flavor of curry powder and turns the sauce mildly spicy. It gives a creamy taste to the sauce.
To cook the curried eggs properly:
Making the hard-boiled eggs:
The first crucial step is to boil the eggs until they are fully cooked, then instantly cool them in ice-cold water. This process makes it easier to peel the eggs properly.
Peel them and cut them in half. Egg yolks can be nicely contained in the whites, and the white base makes a nice container for the sauce. It helps to cover the yolk with sauce from all sides.
Chopping the onions:
Finely chop the onions. Don’t chop them too small or too big.
Making the old-fashioned curried sauce:
Begin making the sauce after the butter has completely melted. After the butter melts, add chopped onions to it and cook them till they become soft and translucent.
Keep them light brown, not dark brown. We don’t want them to be crispy. We need them to be soft and smooth for consistent gravy.
Now add the flour and cook it a bit. Stir it and cook it till the flour loses its rawness.
Add curry powder and mix it with the sauce. Stir it and let it cook till it releases a nice aroma. Mix pepper powder and salt as mentioned in the card.
We need to add milk to make the final sauce. Milk should be at room temperature. It should not be too hot or too cold. You need to add milk step by step, not all at once. Add a small amount in each step. Mix it well and keep stirring.
This is the most important part of this recipe. We need to combine the half-cut boiled eggs with the curried sauce. Initially, keep the eggs so that the curving part touches the bottom of the pan. The cut part should remain at the top, facing the ceiling. Let them cook a bit with the sauce.
While cooking, keep dropping sauce on top of the egg with the help of a spoon or spatula. The sauce should fill the semi-round container of the yolk and get between its gaps.
Now turn all the eggs so that the cut part is at the bottom. Be careful when doing this step, as the yolk may get detached from the white part and fall into the sauce. It needs very gentle handling.
- When making hard-boiled eggs, cook them for about 10 to 12 minutes and then immediately put them in ice-cold water.
- Avoid letting the onions turn deep brown when frying; aim for a light brown color.
- Cut the eggs in half; avoid chopping them into smaller pieces.
- While cooking the flour, make sure it’s cooked properly and does not have any rawness.
- Add milk in small amounts and in small steps.
- Make sure the milk isn’t too hot, as it can cause lumps to form in the flour quickly. Ensure there are no lumps in the flour.
- Handle the half-cut eggs with care; prevent the yolk from detaching from the white.
Traditionally, this recipe is served with rice. Rice balances its taste. When curried sauce mixes with rice, we get an amazing taste and experience. Enjoy your classic curried eggs.
Old Fashioned Curried Eggs Recipe with Rice and Hard Boiled Eggs
- 6 boiled eggs
- 4 tbsp butter
- ½ cup onions, finely chopped
- 1 tbsp all-purpose flour
- 2 tsp curry powder
- ½ tsp salt
- ¼ tsp white pepper powder
- 300 ml milk
- Place 6 hard-boiled eggs on a plate. Use a knife and cut them in half.
- Heat 4 tbsp butter in a pan on medium heat. Add ½ cup finely chopped onions to the melted butter and stir well. Fry the onions for 4-5 min until they turn soft and translucent.
- Add 1 tbsp all-purpose flour and mix well with the onions. Sauté for 1 min and add 2 tsp curry pow-der. Stir well and cook for 1 min.
- Add ½ tsp salt and ¼ tsp white pepper powder. Give it a good mix.
- Now add some milk and stir well to combine. Keep stirring to make it lump-free.
- Add milk 2-3 times, rather than adding all at once. Keep stirring and let it cook for 4 min.
- Add the half-cut eggs to a curry and mix well. Cook for 2 min.
- Serve hot curried eggs with rice.
- You can add green peas or green beans if you like.
- Adjust the amount of curry powder and white pepper powder as needed.
- Do not pour all the milk at once; keep adding a little milk each time and stir well. Repeat this process 2-3 times.
- Add more milk if the gravy is too thick for you.