Kerrie Eiers (Curried Eggs)
Kerrie Eiers
Curried eggs were one of those gentle, old school dishes. The smell of onions softening in the pan, the curry warming just enough to release its colour, and the quiet clatter of eggs being peeled at the kitchen table — it all felt calm, familiar, almost ceremonial. When the halved eggs finally went into that golden sauce, the whole dish took on a cosy glow, the kind that made you reach for a slice of bread to mop up every last bit.
Ingredients
- 6 eggs, hard-boiled and shelled
- Sauce 1 Option:
- 1 onion, finely chopped
- 1 tbsp oil
- 2 tsp Rajah curry powder (or alternative)
- 1 tsp paprika
- 1 tsp tomato paste
- 1 tsp sugar
- 100 ml mayonnaise
- 100 ml plain yoghurt or cream
- Salt and pepper
- Sauce 2 Option:
- 500 g butter
- 1 onion, finely chopped
- 2 tsp Rajah curry powder (or alternative)
- 75 ml flour
- 400 ml milk
- 125 ml Ideal (evaporated milk)
- 1.5 tbsp chutney
- Salt and pepper to taste
- Bunch of freshly chopped parsley
- 1 tsp vinegar
Method
- **For Sauce 1:** Hard-boil the eggs, peel and halve them. Arrange the halves cut side down in an oven dish. Sauté the chopped onion in oil, add curry powder and paprika, then stir in tomato paste and sugar. Remove from heat and mix in mayonnaise and yoghurt or cream. Pour the sauce over the eggs and season. Warm through briefly in the oven at 160°C for 12 minutes before serving.
- **For Sauce 2:** Melt the butter and sauté the onion. Stir in the curry powder, then add the flour to make a roux. Gradually whisk in the milk and evaporated milk until smooth and thickened. Stir in the chutney, salt and vinegar; season with black pepper. Add the cream last, fold in the chopped parsley and pour the sauce over the eggs and warm in the oven before serving.