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Curried Eggs Recipe
Gluten Free Curried Egg Finger Food
Curried eggs are such a useful addition to a cook's repertoire. Not only are they gluten free and nutritious, but they always seem to be popular as snacks or hors d'oeuvres on special occasions at home and they're always welcome when finger food is required to be taken for a celebration or community event, as well. I often find that if I don't take one as soon as I uncover them at an event, there are shortly none left.
They are not at all difficult to make. I'm sure if you can boil an egg, you can make really good curried eggs.
There are just a few points to be noted:
- When boiling the eggs, start from cold and when they are nearly boiling, turn the heat down. By doing this, the eggs are less likely to crack and lose some of their contents. Of course, if this happens (as you can see from the photograph below, it happened to one of my eggs), the cooked egg will no longer have the right shape for your serving plate.
- Just in case an egg may crack when cooking, if you have enough it is worth cooking a couple extra to cover such emergencies. Again, if you look at the photo below, you will see that I added two more than I needed, which was just as well. The extras made a good lunch.
- The longest part of preparing curried eggs is waiting for them to cool before peeling off the shells, but i find that if I'm patient for a few minutes they usually peel off much more easily.
- If mixing the yolk and other ingredients by hand, ensure that there are no lumps if you are intending to use a forcer bag to give an attractive presentation. If there are lumps, the best way to get rid of them might be to force the mixture through a strainer.
- 6 - 8 eggs
- 2 teaspoons Curry Powder
- ¼ cup cream
- ⅓ cup mayonnaise
- 1 teaspoon chicken stock powder
- pinch salt
- Place the eggs in a pot of cold water, bring to the boil and cook gently for 7-8 minutes.
- Drain; shake pot to crack eggs and fill pot with cold water.
- When eggs are cool, removed shells and cut eggs in half lengthwise.
- Remove yolks and place in bowl. Place whites in dish, ready to serve.
- Holding back a little of the cream, add all other ingredients to yolks and beat until smooth. Depending on the size of the yolks, you may need to add a little more cream until the mixture is soft, but will hold its shape. Check seasoning to taste.
- Place yolk mixture with a teaspoon into whites, or press through forcer to make attractive shapes. Garnish with parsley or nasturtium leaves and flowers. Refrigerate until needed.
To Transport the Curried Eggs
If you are going to transport the curried eggs to an event, it is best to strategically place a few toothpicks in some of the eggs. Then cover with cling-wrap. This can also be done if preparing the curried eggs for later in the day at home as they may dry out a little if refrigerated for a length of time without being covered.
- If you are transporting your curried eggs to an event away from home, remember that it is best that they are kept at a cool temperature after they leave the refrigerator.
- If you do not have a car-fridge, place ice-blocks or freezer packs in the base of an insulated bag and put the plate of eggs on top.
- Ensure that they are kept in the bag and cool until ready to be served.
- While curried eggs make welcome and useful finger food, it is important that they are kept cool; your contribution will not be so popular if they cause people to be ill.
I hope you have fun preparing these and that they are really popular fare at that special event.