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Egg curry

Category Egg & pastry dishes

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  • 40 minutes
  1. 8 eggs
  2. 300 g carrots
  3. 1 shallot
  4. 300 g frozen peas
  5. 20 g butter
  6. 20 g flour
  7. 200 ml milk
  8. 200 ml vegetable broth
  9. 1 tbs curry powder
  10. salt, pepper
  11. 10 stalks parsley

1. Put the eggs and 6 tablespoons of water in the pot 20 cm 2.3 l. Heat the pot on highest level up to the vegetable window, switch to a low level, and cook for approx. 10 minutes in the vegetable area. At the end of the cooking time, run eggs under cold water, peel, and quarter them.

2. Peel the carrots, dice, and add dripping wet into the pot. Peel the shallot, finely dice, and add with the frozen peas on top.

3. Heat the pot on highest level up to the vegetable window, switch to a low level, and cook for approx. 15 minutes in the vegetable area.

4. Prepare a béchamel sauce according to the basic recipe by putting butter, flour, milk, and vegetable broth in the pan. Add the curry powder and thoroughly stir.

5. Add the curry béchamel to the vegetables. Carefully fold in eggs and season with salt and pepper.

6. Remove the parsley leaves from the stem, finely chop, and sprinkle over the curry.

This recipe has been tested and approved by AMC.

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Cooking

Cooking without added water

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