Nepalese Scrambled Eggs Recipes

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GREEN SCRAMBLED EGGS



Green Scrambled Eggs image

Make and share this Green Scrambled Eggs recipe from Food.com.

Provided by loveleesmile

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 dozen egg
1/4 cup chopped cilantro
1/4 cup thinly sliced green onion
2 jalapenos, roasted and finely chopped
1/2 cup unsalted butter
salt and pepper

Steps:

  • Crack eggs into a large bowl, add cilantro, green onions and jalapeno and whisk until combined.
  • Heat butter in a large skillet over medium heat, add the eggs, season with salt and pepper and cook, stirring occasionally with a wooden spoon until soft curds form.
  • Serve warm.

Nutrition Facts : Calories 401.8, Fat 36.2, SaturatedFat 18.7, Cholesterol 619.4, Sodium 189.4, Carbohydrate 1.9, Fiber 0.4, Sugar 1.4, Protein 17.1

NEPALESE SCRAMBLED EGGS



Nepalese Scrambled Eggs image

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 breakfast treat.

Provided by Melanie Booth

Categories     Scrambled Eggs

Time 25m

Yield 3

Number Of Ingredients 9

2 tablespoons ghee (clarified butter)
2 small red onions, thinly sliced
½ teaspoon ground coriander
½ teaspoon ground cumin
1 pinch ground cayenne pepper
1 tablespoon curry paste
2 tablespoons butter
6 eggs, lightly beaten
3 tablespoons fresh cilantro, chopped

Steps:

  • Heat ghee in a skillet over medium heat. Fry the onions, coriander, cumin, and cayenne pepper until the onions are soft. Stir in the curry paste and set aside.
  • In a separate skillet, 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 cilantro.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 6.3 g, Cholesterol 414.2 mg, Fat 26.3 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 13.3 g, Sodium 294.6 mg, Sugar 3.1 g

SCRAMBLED EGGS



Scrambled Eggs image

Make and share this Scrambled Eggs recipe from Food.com.

Provided by mint2

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

2 tablespoons butter
2 eggs
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Put 1 tbsp of butter into pan.
  • Add egg and salt and pepper and 1 tbsp of butter in bowl.
  • Scramble.
  • Put into hot frying pan and let cook until egg is thick and not runny.
  • Serve.

Nutrition Facts : Calories 356, Fat 33, SaturatedFat 17.7, Cholesterol 484.1, Sodium 2630, Carbohydrate 2.1, Fiber 0.6, Sugar 0.8, Protein 13.1

NEPALESE SCRAMBLED EGGS



Nepalese Scrambled Eggs image

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 breakfast treat.

Provided by Melanie Booth

Categories     Scrambled Eggs

Time 25m

Yield 3

Number Of Ingredients 9

2 tablespoons ghee (clarified butter)
2 small red onions, thinly sliced
½ teaspoon ground coriander
½ teaspoon ground cumin
1 pinch ground cayenne pepper
1 tablespoon curry paste
2 tablespoons butter
6 eggs, lightly beaten
3 tablespoons fresh cilantro, chopped

Steps:

  • Heat ghee in a skillet over medium heat. Fry the onions, coriander, cumin, and cayenne pepper until the onions are soft. Stir in the curry paste and set aside.
  • In a separate skillet, 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 cilantro.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 6.3 g, Cholesterol 414.2 mg, Fat 26.3 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 13.3 g, Sodium 294.6 mg, Sugar 3.1 g

POTATO CHIP SCRAMBLED EGGS WITH CHORIZO



Potato Chip Scrambled Eggs with Chorizo image

Provided by Alejandra Ramos

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 large eggs
1/4 cup heavy cream
2 tablespoons olive oil
1/2 Spanish onion, diced
3 cured chorizo links, sliced (about 1/2 pound)
5 ounces kettle-cooked potato chips (about 1 medium- or 2 small-sized bags)
1/4 cup loosely packed parsley, minced
Kosher salt and freshly ground black pepper
Red pepper flakes, for garnish

Steps:

  • Whisk the eggs and cream in a large bowl until combined and set aside.
  • Heat the olive oil in a large nonstick skillet over medium heat.
  • Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
  • Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
  • Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.

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