Curried Eggs

Excellent served warm for lunch or supper with rice and salad sambals. Served on their own, or as a salad, at room temperature, curried eggs are a delightful addition to any braai or buffet table.

YOU WILL NEED

Rice

  • 6-8 hard boiled eggs
  • I na Paarman's Green Onion Seasoning
  • 1 x 200 ml Ina Paarman's Butter Chicken Coat & Cook Sauce
  • ½ cup (125 ml) fresh cream or coconut milk
  • 1 cup (250 g) long grain rice
  • 1 T (15 ml) Ina Paarman’s Chicken or Vegetable Stock Powder
  • 2 ½ cups (625 ml) water
Method

Hard boil the eggs (see Ina’s Tip). Peel and halve them lengthways. Season the cut sides with Green Onion Seasoning. Decant the Sauce, add the cream or coconut milk and warm for 1 ½ minutes on high in the microwave. Gently toss the eggs in the sauce. Serve the curried eggs on a bed of fluffy steamed rice, accompanied by a tomato and coriander sambal.

To serve

Rice cooked in our Chicken Stock.

Chopped tomato mixed with our Coriander Pesto and seasoned with our Green Onion Seasoning.

Rice

*Serves 4*

Many beginner cooks are apprehensive about cooking rice. Here is an easy, never fail method.

Boil the rice in the Stock with the lid slightly to the side for 15 minutes. Switch off the heat and leave to stand covered for 5-10 minutes. Fluff with a fork.

Rice re-heats perfectly in a microwave and freezes really well in well sealed plastic bags with all the air squashed out.

Ina's Tip

Gently place the eggs in a pot half-filled with cold tap water. Bring to the boil for 1 minute only. Cover with a lid, switch off the heat and leave the eggs to stand away from the heat for 8 minutes without actually boiling them. For extra large and jumbo eggs allow an extra 2 minutes. Pour off water, crack eggs and cover with cold water. Peel.

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