CURRIED EGGS
Make and share this Curried Eggs recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
- Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
- Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
- Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
- Add lemon zest and parsley. Stir again and serve while hot.
CURRY CHEDDAR SCRAMBLED EGGS
An American classic with a nifty twist!
Provided by Dave Baker
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
- Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g
CURRIED EGGS WITH RICE
This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Cook rice according to package instructions; cover, and set aside.
- While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
- Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
- Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.
SCRAMBLED EGGS WITH CHERVIL AND CHIVES
Transport yourself to Paris with this oh-so-French breakfast. Farm-fresh eggs (if you can get them) are combined with cream cheese and slowly cooked in sweet butter for a rich, custard-like consistency. Bon appétit!
Provided by Jerry Traunfeld
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.
CURRIED EGGS
Serve this easy-to-prepare dish right from the pan: Cut it into wedges, and spoon a little of the piquant sauce over each piece. The garnish of cilantro and chopped chiles adds color and heat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add tomatoes and their juice, chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft and sauce has thickened, about 15 minutes.
- Break 1 egg into a small bowl; slide onto tomato sauce. Repeat with remaining eggs, arranging them around skillet. Cover, and cook until egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.
CREAMY, CHEESY GRITS WITH CURRIED POACHED EGGS
I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. -Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.
Nutrition Facts : Calories 316 calories, Fat 19g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 870mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
KIMBERLY'S CURRIED DEVILED EGGS
This is a deviled egg recipe that was inspired by an Amish egg salad recipe.
Provided by Kimberly
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
- Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 1.2 g, Cholesterol 94.2 mg, Fat 6.2 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 130.5 mg, Sugar 0.7 g
CURRIED SCRAMBLED EGG
When my doctor told me to eliminate salt from my diet, I thought I would never eat another egg again! But the chives and curry powder in this recipe pack the right amount of punch and add even more flavor to eggs than salt ever did.
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the eggs, water, chives and curry powder. Pour oil into a small skillet: add egg mixture. Cook and stir gently over medium heat until egg is set.
Nutrition Facts : Calories 115 calories, Fat 10g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 63mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CURRIED EGGS
Great tasting side dish, fantastic at barbecues or with cold meat and salad. A real winner even with the young ones. :)
Provided by tanz674
Categories < 15 Mins
Time 8m
Yield 12 eggs, 1 serving(s)
Number Of Ingredients 6
Steps:
- Cut hard boiled eggs in halves.
- Eemove yolks and place in bowl.
- Add mayonnaise, milk curry powder and salt and pepper, mix well.
- Spoon mixture back into egg halves.
- Press down gently with a fork.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 839.6, Fat 58, SaturatedFat 18.9, Cholesterol 1326.1, Sodium 837.8, Carbohydrate 29.4, Fiber 0.8, Sugar 6.3, Protein 48.5
CURRIED SCRAMBLED EGGS
Make and share this Curried Scrambled Eggs recipe from Food.com.
Provided by Miss Pierce
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs, salt, pepper and cream or milk together in mixing bowl.
- Heat olive oil in a pan on med. to med-high, and saute chopped garlic, chile, tomato, green onion and curry powders and give everything a stir. Let it cook for a few minutes, letting flavors integrate, until chopped veggies wilt.
- Pour egg mixture into pan and give one or two good stirs with a wooden spoon, distributing veggies and seasoning into the liquid.
- Babysit, making semi-frequent stirs, until egg mixture is preferred consistency. This mixture will solidify into a spongy scrambled egg if left cooking long enough (my preference), but you can stop cooking when it's still a creamier, more custardy texture, as many favor.
- Great served by itself or, if of a creamy texture, on top of a crusty bread. Think fresh fruit, like strawberries, as a side, and tea to drink.
- Garnish with cilantro.
- Serve.
- Enjoy!
Nutrition Facts : Calories 529.7, Fat 49.1, SaturatedFat 17.5, Cholesterol 489.3, Sodium 168.5, Carbohydrate 8.8, Fiber 1.8, Sugar 3.6, Protein 15.3
CURRIED STUFFED EGGS
Categories Egg No-Cook Quick & Easy Mayonnaise Lime Curry Chill Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 10
Steps:
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
- Just before serving, garnish eggs.
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