Rinse rye and wheat grains, cover with cold water and soak for one night.
Boil the grains and the clear soup on 3 or automatic cooking plate 12, swell for about 1 hour on 1/2 or automatic cooking plate 1-2 (about half an hour in the Kelomat). Cut the peeled onions into cubes, the cleaned carrots into slices, the cleaned leek into rings. Heat fat in a frying pan. Sauté carrots on 2 or automatic cooking plate 4-5, sauté onion cubes until translucent. Sprinkle 2 tsp. curry, fold in briefly. Pour whipping cream and cook everything together in the closed frying pan for 5 minutes. Add leek and cook for another 5 minutes.
Cook eggs for about 6 minutes until medium soft, rinse, remove shells and cut in half. Drain the grains in a sieve, collect the clear soup. Add grains to vegetable form and stir in, maybe add a little bit of clear soup. Season everything with curry and salt to taste. Cut chives into fine rolls. Arrange grain curry in a baking dish. Place egg halves on top, sprinkle with chive rolls.