Curried Eggs

Preparation time: 20 minutes

Cooking time: 8 minutes

Serves 12 as part of a shared meal (buffet)

Collect Ingredients

6 Free-range eggs and 2 yolks at room temperature

2 teaspoons Daintree Spice Co’s Jungle Curry Powder

1 large pinch Daintree Spice Co’s Lemon Myrtle Salt and Pepper 

300ml vegetable oil or other neutral oil

1/2 teaspoon hot English mustard

1/4 cup cider vinegar

I tablespoon creme fraiche  

Method

  1. Place 6 of the free-range eggs in a pot and cover with tepid water bring to a simmer and cook for 8 minutes, refresh in ice water and peel immediately reserve in the fridge
  2. Heat the vinegar and infuse the Jungle Curry Powder, leave to cool and pass through a fine strainer
  3. Place the egg yolk, infused vinegar Lemon Myrtle Salt and Pepper in a food processor switch on and gradually add the oil as a trickle not too fast or it will split then add the creme fraiche and pulse to incorporate
  4. The Mayonnaise should be the consistency of good double cream and able to coat he back of a spoon. You can correct the consistency by adding warm water if it is too thick or little more oil if too thin
  5. Slice the hard boiled eggs in half lengthways arrange eggs flat side down on your serving dish, coat with the curried mayonnaise  
Jason Riches