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
INDIAN EGG CURRY
Made with the easiest ingredients and tastes yummy. Garnish with cilantro leaves and serve hot with any kind of bread.
Provided by Evelyn Addison
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
- Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.
Nutrition Facts : Calories 197 calories, Carbohydrate 12.9 g, Cholesterol 318 mg, Fat 11 g, Fiber 3.4 g, Protein 11.7 g, SaturatedFat 2.9 g, Sodium 187 mg, Sugar 7.2 g
AKOORI (INDIAN SCRAMBLED EGGS)
Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
INDIAN MASALA SCRAMBLED EGG
The Parsi Akuri (pronounced as 'a kooree') is a delicious breakfast dish made with eggs!
Provided by aazmeen
Time 15m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Heat a little ghee / butter / oil in a sauce pan over medium flame / heat and fry the finely chopped onions until light brown. Add the ginger garlic paste, salt, red chilly powder, turmeric powder, parsi dhana jeera powder, cumin seeds, green chillies, sugar and stir fry for about a minute.
- In a bowl, beat the 3 eggs till the yolk and white are nicely blended.
- Add the remainder of the Ghee / Butter / Oil in the saucepan in which the onions have been fried and stir in the egg mixture and chopped coriander leaves till all the ingredients are well blended.
- Continue stirring the entire mixture, on a low flame, so that it doesnot settle on the base / sides of the saucepan. Keep cooking till the eggs have just thickened and are moist and soft.
- Serve hot with fresh bread rolls / toast.
INDIAN SCRAMBLED EGGS
Make and share this Indian Scrambled Eggs recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- melt butter.
- add chilies and onions.
- cook until almost golden.
- beat up eggs
- pour over chilies and onions
- salt and pepper.
- add curry leaf if you have it and like it
- stir until set.
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CURRY SPICED SCRAMBLED EGGS & ONIONS - IRENA MACRI
From irenamacri.com
4.5/5 (2)Category BreakfastServings 1Total Time 11 mins
- Heat coconut oil in a medium frying pan over medium-high heat. While the pan is heating up, prepare the rest of the ingredients.
- Add the onion and salt and cook for 4 minutes, stirring a couple of times, until golden brown and soft. In the meantime, whisk the eggs on a bowl.
- Add the garlic and curry powder to the onions and stir through. Pour in the eggs and gently stir continuously for about 30 seconds, until the eggs are just cooked through but still glossy. Use the spatula to scrape the cooked egg from the bottom of the pan and fold it into the rest of the mix.
- Add the baby spinach leave to a serving bowl and drizzle with lemon juice. Top with the scrambled eggs and some chilli or other herbs of choice on top.
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5/5 (2)Category BreakfastCuisine IndianTotal Time 25 mins
SCRAMBLED EGG CURRY RECIPE - EATINGWELL
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5/5 (1)Total Time 25 minsCategory Healthy Vegetarian Curry RecipesCalories 298 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
- Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired.
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