Skip to Content
icon
×
image

Curried Eggs

One of the late Michael Olivier's favourite dishes. Excellent served for lunch or supper with rice and salad sambals. A traditional South African treat.
Curried Eggs
  • icon
  • icon

You Will Need:

Rice
  • 1 cup (250 ml) long grain rice
  • 1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 2½ cups (625 ml) water
  • 1 T (15 ml) butter
Curry Sauce
Eggs
Garnish
  • fresh coriander

Ina’s Tip

Boiling Eggs:  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  for 10 minutes without actually boiling them. For extra large and jumbo eggs allow an extra 2 minutes. Shelling boiled eggs Drain off the boiling water and cover the eggs with cold tap water. Crack the shells all over in the water and leave the eggs in the water so that the water leaks in under the cracked shells which will make them easier to peel. Dip them in the water from time to time while peeling to float off the shells.

Method:

Rice:
Cook the rice for ± 12 - 15 minutes in water. Add the Garlic Pepper Seasoning. Stir through the butter.

Eggs:
See Ina's Tip for boiling eggs. Once the eggs are cooked and peeled cut lengthways in half. Season well with Seasoned Sea Salt or Green Onion Seasoning.

Curry Sauce:
Pour the sauce into a big glass measuring cup or medium size mixing bowl. Blend with coconut cream or fresh cream. Cover with paper towel. Microwave for 1½ minutes on full power, stir halfway through warming.

To Assemble:
Dish rice onto a serving dish, arrange eggs on top and pour over the hot Curry Sauce. Garnish with fresh coriander. Serve with an onion, tomato and coriander sambal salad.

Curried Eggs

One of the late Michael Olivier's favourite dishes. Excellent served for lunch or supper with rice and salad sambals. A traditional South African treat.
Curried Eggs

You Will Need:

Rice
  • 1 cup (250 ml) long grain rice
  • 1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 2½ cups (625 ml) water
  • 1 T (15 ml) butter
Eggs
Curry Sauce
Garnish
  • fresh coriander
Ina’s Tip

Boiling Eggs:  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  for 10 minutes without actually boiling them. For extra large and jumbo eggs allow an extra 2 minutes. Shelling boiled eggs Drain off the boiling water and cover the eggs with cold tap water. Crack the shells all over in the water and leave the eggs in the water so that the water leaks in under the cracked shells which will make them easier to peel. Dip them in the water from time to time while peeling to float off the shells.

Method:

Rice:
Cook the rice for ± 12 - 15 minutes in water. Add the Garlic Pepper Seasoning. Stir through the butter.

Eggs:
See Ina's Tip for boiling eggs. Once the eggs are cooked and peeled cut lengthways in half. Season well with Seasoned Sea Salt or Green Onion Seasoning.

Curry Sauce:
Pour the sauce into a big glass measuring cup or medium size mixing bowl. Blend with coconut cream or fresh cream. Cover with paper towel. Microwave for 1½ minutes on full power, stir halfway through warming.

To Assemble:
Dish rice onto a serving dish, arrange eggs on top and pour over the hot Curry Sauce. Garnish with fresh coriander. Serve with an onion, tomato and coriander sambal salad.

Basket

Your Basket is Empty