Why it works: Sauce and egg are a kitchen classic. They rank in the top 39% of all ingredient pairs, and cooks put them together in 10,895 recipes. The science ↓
Curried Eggs
Ingredients
Directions
Prepare
Prepare the curry sauce as directed and thicken it.
Boil the eggs hard, then remove the shells.
Cook and serve
Simmer the eggs in the curry sauce for 2 hours.
Carefully remove each egg with a spoon and cut it in half.
Arrange the egg halves in a serving dish and cover with the curry sauce.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sauce + eggtop 39% of all pairsSmell alikelowCooked together10,895 recipes
Sauce and egg barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Provide the main protein and set firm, sliceable whites and yolks after boiling.
- Curry sauce
- Supplies the moisture, flavour and thickened body that coats and seasons the eggs.
The step that matters
Simmering the eggs in the curry sauce. Long simmering lets the sauce season the eggs gently. Simmering too hard can toughen egg whites and break the halves when you lift them out, so keep the heat low.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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