Eggs Bombay

Very fresh eggs

White vinegar
Plain boiled rice
Curry sauce
Method

1. Break the (very fresh) eggs into gently boiling acidulated water (approximately 1
part white vinegar to 10 parts water) using a suitably sized deepish pan ¾ full.
2. Simmer very gently for approximately 4 minutes until the whites are just firm and
the yolks are still soft.
3. Remove the eggs carefully with a perforated spoon and place into a basin of cold
water.
4. Trim off the loose edges.
5. Take the boiled rice and place it into a ring on the plate just larger than the size of
the egg.
6. Reheat the eggs by placing them in very hot salted water for approximately 1
minute. Drain on a clean cloth and place on top of the hot rice.
7. Carefully take a little of the hot curry sauce and nappá over the egg
8. Serve immediately.