Curried Poached Eggs

From: Helen Hes

On Nov 21, 2008

We made this for a very quick lunch today and really enjoyed it. Loved the colour that the spices gave the eggs. We both felt there was just a touch too much coriander, but the combination of spices in a recipe is such a subjective thing really. Next time I'll probably reduce the coriander to 1 teaspoon and see how that goes. Thanks, Derf, for a wonderful, quick and tasty meal!

From: Wobin

On Aug 28, 2008

This had a nice "hint" of curry. I also was expecting more flavor and was a little sad when I did not get the curry fix I was desiring. However, This recipe sure beats regular poached eggs. It also has a very nice color and aroma. Just wish the flavor was there to back it up. Thank you.

From: hepcat

On Apr 21, 2005

These eggs are fantastic! I didn't have coriander but used the rest of the spices and it turned out great. The spice amount was perfect - just enough to season but not overpower the egg taste. I only made two eggs, but didn't halve the water or spices, and that's how I'd recommend making them. I cooked them for 5 minutes on the nose and they turned out just the way I like them - a nice soft center but not runny. I'm always on the lookout for easy breakfast recipes (and I always forget about poached eggs!!), and this one goes to the top of the list. I'll be making them this weekend for my husband, and I only hope he loves them as much as I do!

From: Silence_Is_Golden

On Nov 22, 2004

Derf, I have been trying to eat a bit healthier and have been looking through your recipes. Found this little gem today and boy, am I glad I did! Halfed it to 1 serving and the spices amt was dead on! My 2 yr old and I loved this. Also, this was my 1st time poaching eggs and your instructions were great! Thanks again!