Curried Eggs & Peas
1 cup (8 oz.) plain non-fat yogurt
2 teaspoons flour
1 package (10 oz.) frozen peas
1 cup (about 4 oz.) thinly sliced onions
2 teaspoons curry power
4 hard-cooked eggs chopped
Parsley sprigs, optiona
In small bowl, stir together yogurt and flour. Set aside.
Evenly coat 10-inch omelet pan or skillet with spry. Over low heat, cook peas, onions
and curry power, covered, until onions are tender and peas are heated through, about 7 to
10 minutes. Stir in reserved yogurt mixture. Gently stir in eggs. Cook, stirring
occasionally, until heated throughout.
For each serving, spoon 3/4 cup egg mixture over rice. Garnish with parsley, if
Rap peas against counter edge to separate.
To hard-cook place eggs in single layer in saucepan. Add enough tap
water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off
heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand,
covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large
eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them
in ice water until completely cooled.
To remove shell crackle it by tapping gently all over. Roll egg
between hands to loosen shell. Then peel, starting at large end. Hold egg under running
cold water or dip in bowl of water to help ease off shell.
(Makes 4 servings)