Curry Scrambled Eggs

Soft and creamy scrambled eggs, subtly spiced!

This recipe comes from Bergy, a wonderful home cook I first met at Recipezaar back in 2002.  I have enjoyed many of her recipes over the years. Her recipes tend to go for simple techniques with big flavor. I follow the recipes she posts on Recipezazz these past few years.

I departed from Bergy’s recipe by serving this on flatbread, and adding peppers, tomatoes and cilantro.

The recipe really is quick to put together, and in some ways reminds me of Ekuri, an Indian scrambled egg dish that includes peppers and cilantro in the mix. While I have added that here, I do find it is preferable to leave them on top, since these eggs are so soft and creamy. I wouldn’t want to take the focus away from that.

I also serve this tucked into thepla, which is a type of spiced paratha  that includes turmeric, ginger and methi, etc. You can easily use regular parathas or roti, or even or flour tortilla. Bergy suggests serving this on toast or bagels which works too. I can even imagine this as a burrito with a little white cheese added.

But in any case, I am sure you will enjoy, even if you have never tasted curry with eggs before. The flavors do go really well together, and linger on the palate like a breeze from an exotic land. Give them a try. Let me know how you like them!

~Sue

 Mixing the Eggs
In the Pan
Starting to Cook
All Done!

Curry Scrambled Eggs

Ingredients:

  • 2 large organic pastured eggs
  • 1 tablespoon sour cream
  • 1/4 cup milk
  • 1 tablespoon all-purpose flour
  • 1 teaspoon curry powder
  • salt and black pepper (to taste)
  • 1 tablespoon butter
  • 1 tablespoon chopped cilantro
  • 2-3 thepla, paratha or roti flat bread, griddled until soft (optional)
  • serrano chile peppers, sliced (optional)
  • Campari tomatoes, halved (optional)

Method:

  1. Bring eggs to room temperature and crack into a bowl.
  2. Whisk eggs with sour cream, milk, flour, curry powder, salt and pepper until blended.
  3. Melt butter in a large non-stick skillet and pour egg mixture in.
  4. Cook over low heat, lifting cooked eggs up from the bottom with a spatula until all are set.
  5. Serve eggs on flat bread with cilantro, and sliced chiles , and tomatoes on the side.

Curry Scrambled Eggs

You might also like:

Poached Eggs with Sauteed Kale, Mushrooms, and Chevre

Greek Omelet with Garlic Scapes, Tomato, Mushrooms, and Feta

Scrambled Eggs with Tomato and Dill

Can’t Find a Recipe? | Help
Recipe Index A-M | Recipe Index N-Z | Home

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s