Curried Eggs
Curried Eggs - Our spin on traditional deviled eggs
Healthy, because
Even smarter
Nutritional values
"Eggs in Mustard Sauce" is one of the German kitchen classics. With little effort, they moult into an extremely healthy and quickly prepared meal. Extra points are awarded for the extremely high content of vitamin B12, which comes mainly from eggs and milk; this vitamin is important for blood formation.
Chervil is not always and everywhere available, so vary the herbs as you wish. Also very tasty: finely chopped flat-leaf parsley, tarragon or chive rolls.
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 39 μg | (87 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 481 mg |
Ingredients
- Ingredients
- 1 small onion
- 7 ozs Vegetable broth
- 2 Tbsps Canola oil
- 1 tsp Curry powder
- 1 Tbsp Spelt flour
- 7 ozs
- 4 ozs precooked Rice (cooking bag, 10 minutes of cooking time)
- salt
- 4 eggs
- ½ bunch Chervil
- 2 Tbsps grained Mustard
- peppers
- 1 tsp White vinegar
- 1 pinch sugar
Kitchen utensils
Preparation steps
Peel the onion and chop finely. Heat vegetable broth.
Heat canola oil in a pot and sauté onion until translucent. Add curry powder and spelt flour to pot, stirring continuously.
Gradually add milk and vegetable stock, whisking until the sauce is smooth. Cook over low heat for 10 minutes, stirring occasionally.
Meanwhile, add rice bag to a pot of salted boiling water and cook according to package instructions.
Cook eggs in boiling water for 6 minutes. Rinse chervil, pat dry and chop finely.
Whisk mustard into sauce and season with salt, pepper, vinegar and 1 pinch of sugar.
Peel and halve the cooled eggs. Gently toss eggs and parsley in the curry-mustard sauce.
Remove rice from bag, drain if needed, and distribute between 2 plates. Serve with the curry-mustard eggs.
