Skip to content

Boil and pee! eggs

From Bangladeshi Curry Cook Book 1984 (Photocopy Scan) (1984).

Source and licence

From Bangladeshi Curry Cook Book 1984 (Photocopy Scan) (1984), printed page 40, digitised by the Internet Archive: https://archive.org/details/BangladeshiCurry_SiddiquaKabir

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Peel and cut potatoes, carrots into cubes, steam vegetables separately.
  2. In 2 tablespoons of ghee fry vegetables lightly.
  3. Mix with salt and 2 tablespoons of curd.
  4. 3.
  5. Stuff the chicken with vegetables, lastly insert the eggs into it.
  6. Close the opening by sewing with thread.
  7. In one cup of ghee fry the chickens light brown.
  8. Remove pan from heat.
  9. 4.
  10. Add ginger, garlic, coriander, salt to the curd and mix with the chicken.
  11. Cover and cook over low heat for 2-3 hours.
  12. 6.
  13. Fry sliced onion in ghee, drain, leave to cool and become crisp.
  14. Crush onion with the back of a spoon.
  15. Make paste with a little water and rest of the ingredients, add to the chickens, fry for a few minutes.
  16. Take pullao ina rice dish, put chickens on it.
  17. Garnish with sliced almond, pistachio and raisins.
  18. 6.
  19. Serve at a dinner party.
  20. Poultry 4] S=a NNO eae NSD