Nepalese Scrambled Eggs

6 Reviews

Prep: 5 min
Cook: 20 min
Ready In: 25 min

“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.” - by Melanie Booth

Ingredients

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
2 tablespoons butter
6 eggs, lightly beaten
3 tablespoons fresh cilantro, chopped

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Directions

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

Amount Per Serving (3 total)

Calories
312 cal
16%

Fat
26.3 g
40%

Carbs
6.3 g
2%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

Cafe au lait

Feb. 11, 2011

"Very nice. I love curry and we both like eggs - so this was a great new recipe. I used sweet onions and eliminated the coriander. My curry is a homemade dry blend so I only put 1 tablespoon and that..." See more was just right. Didn't use the cilantro either."

CHELS

Aug. 23, 2007

"This just wasn't for me. I'm not a fan of eggs or curry paste, but luckily my boyfriend is! He enjoyed them, I didn't as much, hence the mixed review. Followed recipe perfectly, only used normal flour..." See more instead of ghee."