My own special curried eggs.

Here’s how (roughly):

  • Eggs
  • Milk
  • Cream
  • Sugar
  • Mayo
  • Vinegar
  • Black pepper
  • Salt
  • Maziena
  • Turmeric (colour)
  • Curry powder


  1. Cook boiled eggs with water and vinegar
  2. Add milk to saucepan/pot as much as you think you need to cover the eggs
  3. Add salt, turmeric, pepper, sugar and curry powder to taste preference.
  4. Keep stirring while the milk starts to get hot.
  5. Mix a table spoon of mazina in a bit of milk to a watery paste.
  6. Add the Cream
  7. Add vinegar and Mayonnaise to your taste.
  8. Add the maziena mixture to the milk and continually stir until it thickens to your preference, add more maziena if needed.
  9. Turn the heat down and stir until your constancy is reached, taste often and modify the flavour as you need.
  10. Take the boiled eggs off when they are cooked, boiling at about 7 minutes, then clean and remove the shells and place in a bowl.
  11. Once you are happy with a thick tasty sauce, remove from stove add to eggs to cover them, and leave it in the fridge for a day or two to draw flavour.


Short cut method: buy readymade creamy curry (in a packet) put in a pot, add sugar, add vinegar and mayo, taste and add salt or whatever, throw over eggs and let stand for a day or so.

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