This recipe for curried hard boiled eggs can be used as a side dish to compliment an Indian meal or served on it's own as a snack. As a snack this recipe is ideal for Saturday afternoons to munch whilst watching sport on T.V. It is also cheap and easy to prepare and cook and can be tailored to suit your own taste.

Now before I start, you will note that the first ingredient on the list is hard boiled eggs. Now I don't wish to offend anybody but how many times have you been to a friends or relative's home and part of the meal contained "hard boiled eggs?" The eggs were all "rubbery" and maybe there was that horrible gray/green film between the yolk and the white of the egg. Yuk!

So let's start with how to produce PERFECT hard boiled eggs. To begin with you DON'T boil them! Here's what you do….

1: Select your eggs, not too fresh as they don't peel as easy after cooking
2: NEVER boil eggs straight out of the refrigerator, the shells will crack! Allow the eggs to come up to room temperature for at least an hour or so.
3: Place the eggs in a saucepan and cover them with about an inch of water. Place on a medium heat until the water boils. Turn off the heat and leave the eggs in the water for 10 to 20 minutes according to size. (Small to very large)
4: Next, remove the eggs from the hot water, place in a suitable container and run under COLD water for at least 10 minutes, and/or place in iced water for the same period of time. This will prevent that gray/green film from appearing around the yolk.
5: The eggs are now done. Leave them in the cold water whilst you prepare the curry sauce.

INGREDIENTS:
4/6 eggs, hard boiled prepared as above
1 tablespoon of butter
1 onion, chopped finely
2 cups of water
2 teaspoons of curry powder according to taste
2 tablespoons corn flour
1 tablespoon sugar
1 tablespoon vinegar
Seasoning to taste.

METHOD:
Brown the onions in the butter.
Add the curry powder, seasoning and sugar to the onions and blend well.
Mix the corn flour, about ¼ of a cup of the water and the vinegar, stirring to remove all lumps. Add to the onion mixture, stirring well.
Add the rest of the water to the mixture and bring the mixture to the boil over a low heat, stirring all the time.
Let the curry sauce simmer for 10 minutes, stirring occasionally.
Now remove the eggs from the cold water and peel
Cut the hard-boiled eggs lengthways and add to the curry mixture. Remove from heat and leave the eggs in the sauce for 5 minutes before serving.
Serve on buttered bread or with a rice dish.

Bon Appetite.