Curried Eggs
Curried Eggs
Cooking Mode:
Steam
Equipment
- Paring knife
- perforated tray
- spoons
- mixing bowls
- ice
- piping bag
- food processor
Ingredients
Ingredients- 6 free range eggs
- 50-60gm mayonnaise
- 3-5gm mild curry powder
- salt flakes
- dill sprigs for garnish
METHOD
Place the eggs on a perforated tray and into a pre-heated oven steam setting 100 °C for 15 minutes. Once cooked remove from the oven and place the eggs into a bath of iced water to chill for a mimimum of 15 minutes.
Once completely cold peel the eggs and cut them in half. Remove the cooked yolks and place the yolks into the bowl of a food processor.
Briefly blitz the yolks until they resemble coarse breadcrumbs then add the mayonnaise, curry powder and salt and blitz again until smooth.
Transfer the yolk mixture to a piping bag and pipe it back into whites.
Garnish each egg half with a little sprinkle of curry powder and a sprig of dill and serve.
Once completely cold peel the eggs and cut them in half. Remove the cooked yolks and place the yolks into the bowl of a food processor.
Briefly blitz the yolks until they resemble coarse breadcrumbs then add the mayonnaise, curry powder and salt and blitz again until smooth.
Transfer the yolk mixture to a piping bag and pipe it back into whites.
Garnish each egg half with a little sprinkle of curry powder and a sprig of dill and serve.
HINTS & TIPS
Steamed or boiled eggs are much easier to peel when they are completely cold
The flavours used in this dish are classic but can be changed. Try the same recipe using smoked paprika instead of curry powder.
The flavours used in this dish are classic but can be changed. Try the same recipe using smoked paprika instead of curry powder.
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