Stewed Cucumbers with Hard-Boiled Eggs
A simple yet comforting Anglo-Indian side dish consisting of tender stewed cucumbers and onions in a butter sauce, finished with sliced hard-boiled eggs and a splash of vinegar.
Ingredients
- 3 whole Small cucumbers (Persian or pickling variety) (Original calls for 'little cucumbers of the size generally sold on a barrow')
- 60 grams Butter (Approx. 2 ounces)
- 3 whole Small onions or shallots (Original specifies 'size of the top of the thumb')
- 10 ml White wine vinegar or cider vinegar (1 dessert-spoonful)
- 6 whole Eggs
- 1 pinch Salt (To taste)
- 1 pinch Black pepper (To taste)
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Instructions
- 1Place the eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Cool in ice water, peel, and set aside.
- 2Peel the cucumbers and slice them into rounds. Finely chop the small onions or shallots.
- 3Melt the butter in a stew-pan or deep skillet over medium heat. Add the chopped onions and sliced cucumbers. Fry gently, stirring occasionally, until the onions soften.
- 4Add the vinegar to the pan. Lower the heat and let the mixture simmer until the cucumbers are tender and the vinegar has mostly evaporated.
- 5Cut the hard-boiled eggs into slices. Add them to the pan with the cucumbers. Season generously with salt and pepper. Gently toss to ensure the eggs are very hot, then serve immediately.
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