Recipes > Eggs > Egg Curry

Egg Curry


  • 1 large onion
  • 1 dessertspoon curry powder
  • 1 ounce butter or nutter
  • 3 hard-boiled eggs
  • 1 dessertspoon tomato pulp
  • 1 teacup water


Shred the onion, put it in the stew-pan with the butter, sprinkle the curry powder over, and fry gently until quite brown. Shell the eggs and cut them in halves. Add the eggs, the tomato pulp, and the water. Stir well, and simmer until the liquid is reduced to one-half. This will take about 15 minutes. Serve with plain boiled unpolished rice.


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The Healthy Life Cook Book (1915).

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