CookEat Recipe
Fried Eggs with Curry
Six pan portions, each two eggs and two separate curry half-saltspoons. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2114. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Modern controlled turn avoids unsafe pan-flip; cook the eggs to a measured 74°C centre, source timing not safety proof. Limites : Actual product weights, heat measurements, texture, finished yield and portion sizes remain unmeasured. Historical times are guides; retain the stated cooking controls and quantities.
Method
Steps
Step 1
For each of SIX portions, heat half-teaspoon butter, dust pan with HALF saltspoon curry, crack TWO eggs, season with one saltspoon salt, half saltspoon pepper and a SEPARATE half saltspoon curry.
Step 2
Fry ONE AND A HALF MINUTES, turn with a controlled food-safe method, and fry ONE AND A HALF MINUTES on the other side as guides; continue until egg centre reaches 74°C. Slide onto a hot dish. Repeat FIVE more times for SIX two-egg preparations in total.
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