EGG VINDALOO
         4 large onions, finely sliced (about 2 cups)
         4 hard boiled eggs
         3 dry hot peppers
         6 cloves garlic (3/4 tsp.)  ground to a paste
         3/4 tsp. cumin seeds
         1 tsp. Worcestershire Sauce
         1 tbs. vinegar
         1 tsp. sugar
         1 1/2 tsp. salt
         4 tbs. vegetable oil
        
         Peel and carefully cut away the whites of eggs so that the yolks remain whole. Cut whites of eggs into very thin slices. In a pan  heat the oil and add onion. Sauté till onion is soft but not
brown. Drain excess oil leaving 2 tbs. with onion. To this onion add the spices and cook 5 minutes. Add Worcestershire Sauce, vinegar, and sugar and cook 5 minutes more, Add salt and whites of eggs and blend well. Cook, covered, on low heat, for 5 to 10 minutes. Add yolks of eggs but do not mix lest the yolks might  break. Cover and cook 2 or 3 minutes longer before serving.