Nepalese scrambled eggs

    Nepalese scrambled eggs


    8 people made this

    About this recipe: 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.

    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

    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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    - 09 Oct 2011

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