Curried Egg Scramble Recipe Indian Recipe Cards

EGG BHURJI {INDIAN SCRAMBLED EGGS}

Steps:

• Chop the scallions and keep the whites and greens seperate.
• Heat oil in a heavy bottomed pan. Add chopped onions along with half of the salt. Sauté the onions on medium heat until they are translucent and golden brown.
• Add ginger, garlic, chili and the white scallions to the onions. Cook for 2 minutes, mixing well.
• Add tomatoes and turmeric to the pan and cook for 2 minutes. Whisk the eggs with milk and remaining salt.
• Slowly pour the whisked eggs to the pan and keep mixing with a spatula for 5-6 minutes or until the eggs are cooked. Add the garam masala and garnish with chopped cilantro and remaining scallions. Mix well.

AKOORI (INDIAN SCRAMBLED EGGS)

Steps:

• Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
• Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
• Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.

EGG BHURJI

Steps:

• Break the eggs and add to a bowl. Whisk the eggs well and set aside.
• Heat a pan over medium heat and once it's hot, add oil and cumin seeds. Saute for about 30 seconds until the cumin seeds change color.
• Add onion and green chili pepper. Saute onions for about 5-7 minutes until they become golden brown in color.
• Add tomatoes, spices and mix well. Cover with lid so that the tomatoes soften, for about 2-3 minutes.
• Add the egg mixture and cook for 1-2 minutes, scrambling the eggs until cooked. Keep stirring continuously until cooked. Switch off heat.
• Garnish with cilantro and serve with pav, roti or paratha.

CURRY SCRAMBLE

Steps:

• In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended., Place a lightly greased large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with tomatoes.

INDIAN-STYLE SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium-high heat.
• Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
• Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.

CURRIED SCRAMBLED EGGS

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!

CURRIED EGG SANDWICHES

Steps:

• Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.