Nepalese Scrambled Eggs6 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
Original recipe yields 3 servings
- 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.
Amount Per Serving (3 total)
- 312 cal
- 26.3 g
- 6.3 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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."
"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."
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