Hindoo Eggs: Curried Hard-Boiled Eggs

Hindoo eggs over rice

Cultura / Brett Stevens / Getty Images

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 servings

This is a great way to use up eggs. The easy curry sauce adds zip to normally bland eggs. It is traditionally served over hot rice or toast points for a filling meal. It can be eaten for breakfast or as an entree.

This recipe appears in Fashionable Food by Sylvia Lovegren, reprinted here with permission.


  • 2 tablespoons butter
  • 1 tablespoon onion (finely minced)
  • 1 teaspoon curry powder (or to taste)
  • 1/2 teaspoon salt
  • 1 tablespoon flour (all-purpose)
  • 1/2 cup warm broth (beef or chicken broth)
  • 1 cup milk (warm, half and half is best)
  • 6 hard-boiled eggs
  • 1 to 2 drops lemon juice (fresh squeezed)
  • 4 to 6 toast slices (or 1/2 cup hot rice optional)

Steps to Make It

  1. Melt the butter in a medium nonreactive skillet, add the onion, and saute over low heat until the onion is clear.

  2. Stir in the curry powder, salt, and flour, and cook for 1 to 2 minutes.

  3. With the skillet off the heat, gradually stir in the broth and milk until smooth.

  4. Return to the heat and bring to a boil, lower heat to a simmer, and cook about 10 minutes.

  5. The sauce should be slightly thickened and smooth.

  6. Taste for seasoning and adjust.

  7. Cut the hard-boiled eggs into quarters, and add to the sauce.

  8. Cook just until the eggs are hot, but do not boil.

  9. Just before serving stir in a drop or two of fresh lemon juice.

  10. Serve over hot rice or toast points.

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