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Nepalese Scrambled Eggs

Nepalese Scrambled Eggs

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Melanie Booth

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 465 mg
  • 155%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet


  1. 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.
  2. 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.
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Cafe au lait

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 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 instead of ghee.


I used 1/2 t of the curry and it was simply great.