Nepalese scrambled eggs

    (7)
    25 min

    The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast, these eggs make a great alternative to a fry up.


    8 people made this

    Ingredients
    Serves: 3 

    • 2 tablespoons ghee (clarified butter)
    • 2 small red onions, thinly sliced
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1 pinch ground cayenne pepper
    • 1 tablespoon curry paste
    • 30g butter
    • 6 eggs, lightly beaten
    • 3 tablespoons fresh chopped coriander

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat ghee in a frying pan over medium heat. Fry the onions, coriander, cumin and cayenne pepper until the onions are soft. Stir in the curry paste and set aside.
    2. In a separate frying pan, melt the butter over medium-low heat. Pour in the eggs; cook and stir until eggs are set. Mix in the onion mixture and serve garnished with fresh coriander.
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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    0

     -  09 Oct 2011

    by
    35

    Very nice. I love curry and we both like eggs - so this was a great new recipe. I used sweet onions and eliminated the coriander. My curry is a homemade dry blend so I only put 1 tablespoon and that was just right. Didn't use the cilantro either.  -  10 Feb 2011  (Review from Allrecipes US | Canada)

    by
    10

    This just wasn't for me. I'm not a fan of eggs or curry paste, but luckily my boyfriend is! He enjoyed them, I didn't as much, hence the mixed review. Followed recipe perfectly, only used normal flour instead of ghee.  -  23 Aug 2007  (Review from Allrecipes US | Canada)

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