Eggs in Curry Mayonnaise from The Times Cookery Book by Katie Stewart
Hard-boil the eggs, drain and plunge into cold water. Shell and leave submerged in cold water until required. Melt the butter in a saucepan. Add the onion and fry gently for about 5 minutes or unti...
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Cooking tools:
- Saucepan
- Pot
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 4 tablespoons tomato juice
- dash Worcestershire sauce
- ¼ pint (1½ dl) mayonnaise
- 4 eggs
- ½ oz (15 g) butter
- 4 crisp lettuce leaves
- 1 level dessertspoon curry powder
- ½ small onion, finely chopped
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