Stewed Cucumbers with Hard-Boiled Eggs

Name: Stewed Cucumbers with Hard-Boiled Eggs
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)

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)

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.