serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Chicken Or Egg
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 8 eggs, at room temperature
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 1 tbsp tomato paste
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 2 tbsp plain flour
- 625 ml (2 ½ cups) milk
- 130 g (1 cup) frozen baby peas, thawed
- salt and black pepper, to taste
- steamed long grain rice, to serve
Instructions
- Half fill a large non-stick saucepan with water and place over high heat until the water is at a rapid boil. Carefully lower the eggs into the boiling water and cook for 6 minutes. Remove the eggs from the water, place into a bowl of cold water and set aside while you make the sauce.
- Wipe out the pan and return to medium heat. Add the olive oil and onion and stir until the onion is soft. Add the tomato paste and stir for another minute. Add the curry powder and sugar and stir for another minute. Add the flour and mix well – it will form a doughy mixture. Stirring continuously, add the milk a little at a time and cook well between additions.
- Peel and slice the eggs, then add to the sauce with the baby peas and gently stir until heated through. Taste and season with salt and pepper if required. Serve over steamed rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chicken Or Egg
