This Curried Eggs Recipe delivers a quick, tasty and nutritious meal. It's a retro recipe that is still so satisfying and comforting all these decades later.
This recipe is for a meal – old fashioned curried eggs with rice – rather than the curried eggs you use as a sandwich filling (which generally just involves mashing hard boiled eggs with mayo and curry powder).
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The recipe
Curry Eggs is a simple recipe – I remember my mum making it from a white sauce base mixed with curry powder and onions.
But there are a few extra ingredients that turn this dish into something quite wonderful.
I found those ingredients in this great little recipe book from the 1970s: Wonderful Ways to Prepare Eggs.
Ingredient notes
You'll need:
- hard boiled eggs, cut into quarters
- sultanas
- butter
- onion
- cooking apples
- plain flour (all purpose flour)
- curry powder (I use Keen's Curry Powder)
- milk
- cream
- salt and pepper
- desiccated coconut (optional).
Ingredient quantities can be found in the recipe card at the end of this post.
How to make Curried Eggs
How to boil eggs for Curried Eggs
The best way to do this is by placing the eggs in a saucepan, covering with water and bringing the water to the boil. Then, turn off the heat and place lid on the saucepan. Leave the eggs in the hot water for from 10-12 minutes.
Next, replace the hot water with cold water and let eggs cool for 5 minutes.
Then, tap each egg on the kitchen bench to crack the shell all over. Remove the shell. It may be easier to remove the shell under running cold water or by dipping the egg in cold water as you peel it.
Prepping
Cover sultanas with boiling water and set aside. Peel, core and slice apples. Slice onions thinly.
Measure out the remaining ingredients.
Making the sauce
Melt the butter in a frying pan and saute onion for a few minutes.
Add apples, mix well and saute for another 5 minutes or until apples and onions are tender.
Sprinkle the flour and curry powder over apples and onions and stir to combine. Cook over low heat for 3 minutes.
Remove the frying pan from the heat and slowly pour in milk, stirring constantly. Return to low heat and stir for 2-3 minutes or until the sauce thickens.
Add the the cream, and salt and pepper, and cook over low heat, stirring, for 2-3 minutes.
Add eggs and sultanas (with the water drained off) to the frying pan.
Cook over low heat until the eggs are heated through.
Serve with rice. You can also garnish with the desiccated coconut, if desired.
Storage
This dish is best served immediately. However, you can store for up to 3 days in the fridge in an airtight container and re-heat in a saucepan over medium heat.
Recipe FAQs
Granny Smith, Jonathan and Braeburn are lovely apples to cook with, but you really can use any variety in this recipe.
I've used medium sized eggs here, but large or small will work fine. You may just want to adjust the number of eggs used accordingly along with the time taken to hard boil the eggs.
This is the best curried eggs recipe you'll find. But you also need the best eggs to cook with:
- look for freshness (a firm white and a round yolk that stands up high)
- don't use eggs with a shell that has already been cracked
- colour doesn't matter, it usually just reflects the breed of chicken that laid the egg
- choose cage-free or organic eggs if you can afford to or, better still, raise your own chickens or buy from someone who has backyard chickens
- ensure the store you buy your eggs from stores and handles them properly.
More Keen's Curry Recipes
Curried Eggs
Equipment
- large frying pan
Ingredients
- ¼ cup sultanas (40 grams)
- ⅓ cup butter (85 grams)
- 1 medium onion, sliced thinly
- 2 cooking apples, peeled, cored and sliced
- 3 tablespoons plain flour (all purpose flour)
- 2 teaspoons curry powder (I've used use Keen's Curry powder, but any similarly mild curry powder will work fine.)
- 300 ml milk
- ⅓ cup cream (85 ml)
- ¼ teaspoon salt
- pinch pepper
- 6 hard-boiled eggs (See instructions on how to best boil an egg in the above post.)
- 2 teaspoons desiccated coconut (optional)
Instructions
- Cover sultanas with boiling water and set aside.
- Melt butter in frying pan and saute onion for a few minutes.
- Add apples, mix well and saute for another 5 minutes or until apples and onions are tender.
- Sprinkle flour and curry powder over apples and onions and stir to combine. Cook over low heat for 3 minutes.
- Remove frying pan from heat and slowly pour in milk, stirring constantly. Return to low heat and stir for 2-3 minutes or until sauce thickens.
- Add the cream, salt and pepper and cook over low heat, stirring, for 2-3 minutes.
- Cut eggs in quarters, drain water from sultanas, and add eggs and sultanas to the frying pan.
- Cook over low heat until eggs are heated through.
- Serve with rice and garnish with coconut, if desired.
Notes
- Granny Smith, Jonathan and Braeburn are lovely apples to cook with, but you really can use any variety in this recipe.
- I've used medium sized eggs here, but large or small will work fine. You may just want to adjust the number of eggs used accordingly along with the time taken to hard boil the eggs.
Dayle Hembrow
A lovely tasty dish for egg and curry lovers.
Libby Hakim
Thanks, Dayle!
Elena T
sweet jeepers, this took me right back to winter weekend lunches in the 70s! MAGIC
Libby Hakim
🕺🏻 The 70s - definitely a magic time. So glad the eggs took you back there 🙂 Enjoy!
Jude
Can't keep up with the requests to make more, thank you for this recipe.
Libby Hakim
Brilliant!! Love this feedback 🙂 Thanks so much, Jude. Happy cooking! Libby x