A classic British kedgeree made with smoked haddock, rice, and hard-boiled eggs in a creamy curry sauce. It's a comforting and flavorful dish perfect for dinner.
Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
½ cup heavy cream
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon cayenne pepper
3 cups cooked basmati or jasmine ricep
4 green onions
8 ounces smoked haddock or trout fillets, at room temperature, broken into ½-inch pieces
1 3 Hard-Boiled Eggs, chopped
Let's Cook
Step 1.
Bring to a boil in a medium saucepan: ½ cup heavy cream
Step 2.
Add and simmer for 2 minutes: 1 teaspoon curry powder; ½ teaspoon salt; ¼ teaspoon cayenne pepper
Step 3.
Add and heat through: 3 cups cooked basmati or jasmine ricep
Step 4.
Meanwhile, thinly slice, keeping the white and green parts separate: 4 green onions
Step 5.
Fold the onion whites into the rice mixture along with: 8 ounces smoked haddock or trout fillets, at room temperature, broken into ½-inch pieces
Step 6.
Transfer the kedgeree to a serving dish. Top with the onion greens and: 3 Hard-Boiled Eggs, chopped
