John Myers
Eggs in Curry Sauce
The perfect eggs in curry sauce recipe with a picture and simple step-by-step instructions.
- 2 tbsp Butter
- 1,5 tbsp Flour
- 300 ml Milk
- 100 ml Vegetable broth
- 4 Eggs
- 1 tbsp Yellow curry paste
- 100 g Sugar snap
- 100 g Frozen peas
- 2 tsp Lime juice
- Salt and pepper
- Sugar
- Chopped parsley
- For the curry sauce: melt the butter in a saucepan, add the flour and curry paste and let it sweat. Gradually stir in the milk and stock with a whisk and simmer over a mild heat for 15 minutes, stirring occasionally.
- In the meantime, pierce the eggs with an egg prick, cook them in plenty of boiling water for 3-5 minutes until they are waxy. For hard eggs, let them boil for 7-8 minutes. Then quench the eggs, let them cool and peel them.
- Clean the snow peas, cut diagonally into small pieces, depending on the size. Add to the sauce with the peas after 12 minutes and let simmer. Season the curry sauce with salt, pepper, sugar and lime juice. Halve and quarter the eggs and add to the sauce Heat briefly. Then arrange the eggs with the curry sauce on plates and serve sprinkled with the parsley. We served with rice.
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