Curried Creamed Eggs

Page 230

| Course Type: Main Courses

(1 review)

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Recipe Review

A good idea for a recipe. Some problems as printed, and I made one major-ish change.
- The recipe says it yields 8 main-course servings. It must be only 4. Plus, other recipes in the book are generally either 4 main-course servings or 8 side-dish servings. I suspect this is an error that didn't get caught in the editing.
- In halving the recipe for 2, I used somewhat more peas than asked, no reason to be skimpy. This was nice.
- I started with a short 1 cup of milk (1-1/2 cups for the whole recipe), and had to add more milk at the end to thin the sauce a bit. I suspect 1-1/2 cups would have been fine for the half recipe.
- The whole recipe called for 1 tablespoon of curry powder. I used 1 tablespoon for my half recipe; might have gotten by on 2 teaspoons, but certainly 1-1/2 teaspoons would be too little. At least for our tastes.
- Used 6-ish ounces tagliatelle for two, rather than 8 oz.
- Instead of hard-boiling the eggs (one per person), I poached them in the simmering sauce. Then removed each to one of the little dishes I'd used for the chopped onion and the flour/curry addition. Then warmed the peas in the sauce and mixed the sauce with the pasta. Served the pasta into two dishes, topping each with a poached egg.
- Some chopped chives or even parsley on top would have been pretty.

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