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.
Simmer the eggs
Simmer the eggs in the curry sauce for 2 hours.
Serve
Carefully remove each egg with a spoon and cut them in half.
Arrange the egg halves in an entree 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 body and protein of the dish, becoming firm when hard-boiled.
- Curry sauce
- Adds flavour and moisture, coating the eggs and keeping them from drying out.
The step that matters
Simmer the eggs in the curry sauce for 2 hours. Long, hot cooking can make egg whites rubbery and yolks chalky. Keep the sauce at a gentle simmer rather than a hard boil so the eggs stay tender and the sauce does not scorch or reduce too far.
“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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