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    Recipe for curried egg sandwiches

    Makes 4 sandwiches

    The technique for hard-cooked eggs doesn’t seem as though it will work — it’s longer than most recipes — but it does. Just make sure you keep the simmer nice and low.

    8eggs
    ¼cup olive oil
    1onion, finely chopped
    2teaspoons ground cumin
    2teaspoons ground coriander
    1teaspoon turmeric
    Pinch of cayenne pepper
    2teaspoons salt
    1tablespoon apricot jam
    ½cup water
    8slices whole-wheat bread
    2tablespoons butter, at room temperature
    3scallions, finely chopped
    ½bunch fresh cilantro, leaves
    removed

    1. In a saucepan, combine the eggs and cold water to cover. Bring to a boil, turn the heat to a low simmer, and cook for 15 minutes. Transfer to a bowl of very cold water and let cold water run into the bowl for 1 minute. Let stand until the eggs are cool enough to handle. Peel them and drain on paper towels.

    2. In a skillet, heat the oil and cook the onion, stirring often, for 8 minutes. Add the cumin, coriander, turmeric, cayenne, and salt. Cook, stirring, 2 minutes more. Stir in the apricot jam and water. Simmer for 4 to 5 minutes until the mixture looks like a syrup. Remove from the heat and cool.

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    3. Chop the eggs coarsely and add to the spice mixture. Mix well and taste for seasoning. Add more salt and cayenne, if you like.

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    4. Toast the bread on one side only, if possible. Butter the untoasted sides and spread the egg mixture over 4 slices. Top with the scallions and cilantro. Cover with the remaining slices of bread, toasted sides up. Adapted from “How to Boil an Egg”