Curry Cheddar Scrambled Eggs

Curry Cheddar Scrambled Eggs

Dave Baker 0

"An American classic with a nifty twist!"


10 m servings 229 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 389 mg
  • 130%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

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  1. Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
  2. 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.
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  1. 29 Ratings


I've been making my scrambled eggs this way for years and YEARS!!! I love then this way. And I put curry powder as my "secret ingredient" in egg salad sandwiches as well.

These were a little rich for my taste, I think because of the cheese. Dh liked them as is, though. Next time, I'll wait to sprinkle less cheese on the finished eggs.

Very nice, keeps it simple, too. A good idea! Just gotta love it described as "An American classic with a nifty twist!" Aren't scrambled eggs a classic from just about any country with eggs a...

Quick, easy and a nice change to the basic scrambled egg.

I made this exactly as the recipe states, no changes, and it was AWESOME! Great on top of toast! No changes needed!

Absolutely fabulously good!!! Love it, Love it and Love it.....will never eat ordinary scrambles again!!

Surprisingly Delicious!

I used 2 egg whites and one egg yolk, 2% sharp cheddar and I also used red curry powder. Very good. A year ago, you couldn't get me to try curry in I can't get enough!!!

Really quite nice. Very simple and tasty. Like any recipe that uses curry powder, the end product will vary with the character/quality of the curry. I suppose the same could be said of cheese...