No. 137 Curried Eggs
Hard-boiled eggs.
Curry sauce.
Boil as many eggs as are required, remove the shells, then with a very sharp knife cut them in half and remove a small portion of the white at each end, so that they will stand yolk upwards; pour over them a curry sauce, and serve hot.
Note.—This dish may be varied by placing a small round of fried bread, or a slice of fried potato, under each half of egg.