Country House Light Luncheon Recipe:
Edwardian Curried Eggs
Country House Light Luncheon Recipe: Edwardian Curried Eggs
Sometimes, an aroma can bring back so many memories, a snatched moment in time, misty memories come rushing back like a pressure cooker being released and you yearn for that time again……and all it entails. Such is today’s recipe, it’s redolent of hot, humid school days in Hong Kong, a long journey back home on a rickety school bus and then a dusty climb up a steep hill, cicadas buzzing in the background with not a breath of air – an itchy school uniform and tired feet that craved escape from “school shoes” and socks, my thick (and unruly) hair scraped back with a headband…..the mosquito screen on the kitchen door bangs and I enter the coolness of the flat to a spicy and rich aroma……..curry!
Country House Light Luncheon Recipe: Edwardian Curried Eggs
Curries came in many forms in our home when I was growing up, from curried puffs – delicate deep-fried pastries filled with fragrant spiced vegetables to a large bowl of mutton curry with assorted sambals and fluffy naan breads……and then there was mum’s Monday curried rissoles, made with Sunday lunch leftovers, pan-fried in butter and served with mango chutney. But there is one meal that I remember with a huge amount of fondness, a staple from my mum’s thrifty meal planner (especially when meat was too expensive), an easy recipe where the sauce can be made ahead of time and was all the better for it, an Edwardian recipe that was very popular for Country House luncheons and which was a family favourite, Curried Eggs.
Radiation Cookery Book 1933
Although I usually follow my mum’s recipe, I was fascinated to see the exact same recipe in my latest new “vintage” book acquisition, the Radiation Cookery Book (1933). And, as my wonderful hens have been laying on overtime since spring has arrived and my egg basket is full to overflowing, I decided to “test drive” a much-loved family recipe for curried eggs that is shared in this book. This curry sauce is fairly Anglicised, insofar that it is made with “curry powder”, but it is extremely tasty nevertheless. And, I DO love the fact that the recipe has apple in it – my mum always adds apple to her curry sauces too. The sauce can be made well ahead of time, before the boiled eggs are added as it is heated to serve. I DID find that there is a LOT of sauce for the amount of eggs that are used, so I popped the excess in the fridge and served it with cooked vegetables on another day.
Edwardian Curried Eggs
This recipe is perfect for the freezer, sans eggs, and you can of course use your own masala or curry spice mixture. DO try this recipe, it’s cheap and cheerful and very nutritious. That’s it for today, have a wonderful weekend and see you next week, Karen
What aromas and food brings back happy memories for you?
Edwardian Curried Eggs
Print recipe
| Serves | 2 to 3 people |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Dietary | Vegetarian |
| Meal type | Breakfast, Lunch, Main Dish |
| Misc | Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party |
| Region | Indian |
| From book | Radiation Cookery Book (1933) |
Ingredients
- 4 large hard-boiled free-range eggs
- 25g (1 oz) butter
- 2 teaspoons curry powder
- 1 tablespoon flour
- 1/2 small apple, cored and chopped but not peeled
- 1 onion, peeled and finely diced
- 300mls (1/2 pint) vegetable stock or water
- juice of half a lemon
- 1 tablespoon chutney
- 50g (2 ozs) rice
- salt
- parsley, to garnish
Note
An authentic "Edwardian" recipe as published in the Radiation Cookery Book (1933 edition) for curried eggs; this recipe was a mainstay of my childhood and I remember my mum used to use this very same recipe for curried eggs and it was (and remains) one of my favourite dishes. I have tried to keep the ingredients, measurements and method exactly as it was printed in the book. This dish would have been served as a light luncheon dish as well as for a country house style breakfast.
Directions
| Step 1 | Melt the butter in a small saucepan. Brown the chopped onions and then stir in the curry powder, flour, stock and chopped apple; simmer gently for 30 minutes. |
| Step 2 | Cut 3 of the hard-boiled eggs in halves. Strain the curry sauce (or leave it as I did) and add the salt (to taste), lemon juice and chutney, and re-heat the eggs in the sauce. |
| Step 3 | Pour (or spoon) the eggs and curry into a dish, cut up the remaining egg into small pieces and use as a garnish with the parsley, and serve the curry in a border of cooked rice. (There is no method for cooking the rice, so cook according to the packet instructions) |
Deena Kakaya says
I absolutely love a good egg curry but haven’t ever used apples! Judging by the look and the idea of natures sweet, sour and deep essences in this dish, I need to go and try it x
Mary says
Yum!
Karen Burns-Booth says
Thanks Mary!
Karen Burns-Booth says
Thanks Deena! Adding an apple to curried dishes, adds a lovely natural sweetness!
miss messy says
Ooo what a great recipe! 🙂 I’ve never had curried eggs before but it looks delicious!
Karen Burns-Booth says
They are simple and yet so tasty, a real blast from the past for me Miss Messy!
Laura says
I’ve never heard of anything like this before but I can imagine it being so lovely and perfect for using leftovers as lunch the next day =)
Karen Burns-Booth says
Thanks Laura! There is an excess of curry sauce in this recipe, so I added some cooked vegetables in the leftover sauce the next day for another meal!
Sally Duncan says
I lived in Hong Kong for ten years and can real ate to all your memories.we had a Sri Lankan lady who cooked for us.my children loved her potato curry.
I love your website.i am a chef and found the only way to my weight down is the 5 2 diet.your recipes are great.
Sally duncan
Karen Burns-Booth says
THANKS so much for your wonderful comments Sally and welcome to Lavender and Lovage, it’s lovely to meet you through my recipes! MORE 5:2 diet recipes to come soon too…..Karen 🙂
Dom says
This is such an unusual dish but it sounds gorgeous. We stuffed ourselves with curry last night so I’m loving how this must have tasted. Love the look of this book too. It sounds brilliant and I adore these classic Edwardian recipes. It makes our trendy cooking seem so flash in the pan! Lovely stuff!!
Karen Burns-Booth says
I agree that recipes from that era have an enduring quality Dom!
Dannii @ Hungry Healthy Happy says
What a great way to use eggs and very budget friendly too. I am bookmarking this one 🙂
Karen Burns-Booth says
Thanks Dannii! As you say, this is a thrifty recipe as well as being very tasty!
Nayna Kanabar (@citrusspiceuk) says
Your intro is amazing I just wanted it to carry on into a story and keep reading. The egg curry looks lovely as does your beautiful crockery.
Karen Burns-Booth says
Thanks Nayna! I could almost feel the humidity and heat as I wrote it! 🙂
Heidi Roberts says
Love the recipe book! I used to make curried eggs when I was a student and have forgotten just how good they were, thanks for reminding me!
Karen Burns-Booth says
Not only tasty, but VERY good for the old shopping budget too Heidi! 🙂
Janice Pattie (@FarmersgirlCook) says
Such a simple sauce, as you say it takes you back to when that was the only curry we knew of, that an the Vesta one!
Karen Burns-Booth says
Ah yes the Vesta curry Janice! I remember them well when I was a student…… 🙂
Adrienne says
Where did you get that beautiful crockery? I love it!
Karen Burns-Booth says
Thanks Adrienne! It was my paternal grandmother’s, and is called Indian Tree by Johnson Brothers.
Adrienne says
Thanks!
Karen Burns-Booth says
You are welcome Adrienne!
Glamorous Glutton says
As a child curried eggs were my favourite too. That wonderful aroma that filled the whole flat as the eggs soaked up the sauce flavour. Oh how delicious and thanks for the memory. GG
Karen Burns-Booth says
Thanks GG! It’s funny how curried eggs seem so popular, I am quite surprised, but as you say that wonderful aroma of eggs and curry sauce is magical!
Simone says
I’ve never made an egg curry before but now I can’t wait to try! And I love that vintage cookbook. I’ve recently also found a Dutch one from 1933 and it’s quite hilarious… I’m planning to remake a dish from it too..
Karen Burns-Booth says
This one is also very funny Simone! But, I love the recipes nevertheless, and it’s like a chunk of British social history, as well as old style recipes. 🙂 I will look out for your dish when you make it…..
cheri says
These dish sounds very interesting, love how it sounds. One of the best things about cooking curry is the way the kitchen smells.
Karen Burns-Booth says
Exactly Cheri! A curry aroma in the kitchen is almost as good as an air freshener!
Sally - My Custard Pie says
My Mum has that china – and I’m pretty sure my M-in-law has that cookbook 🙂 Haven’t visited for a while Karen but absolutely love the new look. Really beautiful design and in keeping with your country house look. Gorgeous.
Karen Burns-Booth says
Aw thanks SO much Sally! I know I am due a very OVERDUE visit to your blog too, and your visit has reminded me I must do that and catch up on your latest news and recipes! I am so pleased you like my new design too…….Karen
Choclette says
Love your photos Karen, but the recipe is too redolent of school curries for me.
Karen Burns-Booth says
Thanks! Now, if only we had had egg curry at my school, I would have been a happy bunny! 🙂
Lauren Hairston says
I love the hardboiled eggs in Kedgeree all covered with curry-spiced white sauce, so I’m sure I’d love this recipe. I’ve been branching out into making Indian food at home instead of just going to a restaurant. Just made my first biryani a few weeks ago!
Karen Burns-Booth says
If you like kedgeree Lauren, then you are right, you will LOVE this recipe! I LOVE Biryani and I bet yours was lush!
Chloe King says
Love this post Karen, many of my favourite things rolled into one: curry, eggs, old books, memories! Egg curry actually reminds me of when I first left home, I transcribed a recipe for it out of one of my dad’s Indian cookbooks because I knew it would be cheap and cheerful. I think I only made it once or twice though, probably because, if I remember right, my housemates ridiculed me about it.
Karen Burns-Booth says
Thanks Chloe! Then we are sisters at heart, as I am also a lover of all those things too…..as you may have gathered. Ah, what a shame that your flat mates made jokes about the humble curried eggs, when we know it’s special alchemy! Karen
Dina Glasser says
I am a true lover of curried eggs. I make them more than I should, happily the family enjoys them too, I have tried more recipes than I can remember, few are saved for a repeat performance. This recipe is by far the best I have tried. Everyone in the house agrees. I think the apples make this recipe so tasty and special and allows it to stand out in the crowd. Thank you for sharing it and thank you for the amazing recipes I have yet to prepare (so many sound divine).
Karen Burns-Booth says
Thanks so much for your lovely comment Dina! My mum, who sadly passed away last year, would be so pleased to hear this! 🙂 Karen