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.

Melanie Booth

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.

Recently viewed

Reviews (1)


- 09 Oct 2011

Write a review

Click on stars to rate