“I love this modern spin on my favourite school sandwich: curried egg. If you don’t like curry, you can substitute grain mustard.” Shown with <a href="/shane-osborn-chilled-pumpkin-and-ginger-velout-with-toasted-seeds.htm">chilled pumpkin and ginger velouté with toasted seeds</a>.
- 12 quail eggs, at room temperature
- 1 tbsp good-quality mayonnaise
- Large pinch curry powder, or to taste (see note)
- 12 coriander leaves
- 1Carefully lower eggs into a saucepan of boiling water using a spoon, cook until hard boiled (3 minutes). Drain, refresh for 10 minutes, peel and halve lengthways. Scoop out yolks with a spoon, transfer to a bowl, add mayonnaise and curry powder, mash with a fork, season to taste. Spoon mixture into halved whites, top each with a coriander leaf, serve immediately.
Use a quality mild curry powder, such as korma from Herbie’s Spices.
This recipe is from the July 2009 issue of
Drink Suggestion: Blanc de blancs Champagne. Drink suggestion by Max Allen
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