Curried Eggs

Directions

1. 1
   Cut shelled eggs in half.
2. 2
   Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
3. 3
   Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
4. 4
   Gradually stir in milk and cook about 8 minutes or until it is a smooth and thick sauce. Add more milk if sauce is too thick. (Consistancy should be that of thick pouring cream).
5. 5
   Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
6. 6
   Serve.
7. 7
   TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.