EatSmarter exclusive recipe

Curried Eggs

with Wheat Grains and Fresh Chervil

Recipe development: EAT SMARTER
Curried Eggs

Curried Eggs - Our spin on traditional deviled eggs

20 min.


for 2 servings
small Onion (about 30 grams)
200 milliliters
2 tablespoons
1 teaspoon
1 tablespoon
Spelt flour (Type 630)
200 milliliters
125 grams
precooked Wheat grains (cooking bag, 10 minutes of cooking time)
½ bunch
2 tablespoons
grained Mustard
1 teaspoon
1 pinch
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Kitchen utensils

1 Tablespoon, 1 Teaspoon, 1 Small knife, 1 Cutting board, 1 Measuring cups, 2 Small pots, 1 medium-sized Pot, 1 Whisk, 1 Wooden spoon, 1 Large knife

Preparation steps

Step 1/8
Curried Eggs preparation step 1

Peel the onion and chop finely. Heat vegetable broth.

Step 2/8
Curried Eggs preparation step 2

Heat canola oil in a pot and sauté onion until translucent. Add curry powder and spelt flour to pot, stirring continuously.

Step 3/8
Curried Eggs preparation step 3

Gradually add milk and vegetable stock, whisking until the sauce is smooth. Cook over low heat for 10 minutes, stirring occasionally.

Step 4/8
Curried Eggs preparation step 4

Meanwhile, add wheat grains to a pot of salted boiling water and cook according to package instructions.

Step 5/8
Curried Eggs preparation step 5

Cook eggs in boiling water for 6 minutes. Rinse chervil, pat dry and chop finely.

Step 6/8
Curried Eggs preparation step 6

Whisk mustard into sauce and season with salt, pepper, vinegar and 1 pinch of sugar.

Step 7/8
Curried Eggs preparation step 7

Peel and halve the cooled eggs. Gently toss eggs and parsley in the curry-mustard sauce.

Step 8/8
Curried Eggs preparation step 8

Drain wheat grains in a sieve and distribute between 2 plates. Serve with the curry-mustard eggs.