Eggs, Curried

Ingredients

• 6 whole Eggs, large
• 2 tbsp Ghee or butter
• 2 medium Onions, finely chopped
• 2 cloves Garlic cloves, minced
• 1 tsp Fresh ginger, grated
• 1 tsp Turmeric powder
• 0.5 tsp Chili powder
• 1 tsp Ground coriander
• 0.5 tsp Ground cumin
• 1 cup Water or vegetable stock
• 1 tsp Salt
• 1 tbsp Fresh parsley, finely chopped

Instructions

1. 1Place eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes to hard-boil.
2. 2Transfer eggs to an ice bath or cold water to cool completely. Peel the shells off carefully.
3. 3While eggs are cooling, heat the ghee in a pan over medium heat. Add the chopped onions and fry until they turn a rich golden brown.
4. 4Add the minced garlic, ginger, turmeric, chili powder, coriander, and cumin. Stir constantly for 2-3 minutes to cook the spices without burning them.
5. 5Add the water (or stock) and salt. Reduce heat to low and simmer until the sauce reduces and becomes thick.
6. 6Cut the cooled hard-boiled eggs in half lengthwise. Carefully remove the yolks and set them aside intact. Slice the white halves into crescent-shaped rings.
7. 7Arrange the white egg rings in a pile around the edge of a serving dish to form a border. Pour the thickened curry sauce into the center. Place the reserved half-yolks at equal distances on top of the white border.
8. 8Sprinkle specks of green parsley over the white egg border to finish the presentation.