Curried Eggs
and Peas
- 1 cup (8 ounces) plain
yogurt
2 teaspoons all-purpose flour
2 teaspoons extra virgin olive oil
1 (10-ounce) package frozen peas*
1 cup (about 4 ounces) thinly sliced onions
2 teaspoons curry power
4 hard-cooked eggs**, chopped
Cooked rice
Parsley sprigs, optional
- In small bowl, stir together
yogurt and flour. Set aside.
- Heat oli in a 10-inch
omelet pan or skillet. Over low heat, cook peas, onions and curry
power, covered, until onions are tender and peas are heated through,
about 7 to 10 minutes. Stir in reserved yogurt mixture. Gently
stir in eggs. Cook, stirring occasionally, until heated throughout.
- For each serving, spoon
3/4 cup egg mixture over rice. Garnish with parsley, if desired.
Makes 4 servings.
*Rap peas against counter
edge to separate.
**To hard-cook: place eggs
in single layer in saucepan. Add enough tap water to come at
least 1 inch above eggs. Cover. Quickly bring just to boiling.
Turn off heat. If necessary, remove pan from burner to prevent
further boiling. Let eggs stand, covered, in the hot water, 15
minutes for Large eggs (about 18 minutes for Extra Large eggs
and about 12 minutes for Medium). Immediately run cold water
over eggs or place them in ice water until completely cooled.
Cooking Tip: To remove
shell: crackle it by tapping gently all over. Roll egg between
hands to loosen shell. Then peel, starting at large end. Hold
egg under running cold water or dip in bowl of water to help
ease off shell.
Adapted Recipe and photograph
provided courtesy of the American Egg Board.
