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.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

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.

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  • 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 Facts

312 calories; 26.3 g total fat; 414 mg cholesterol; 295 mg sodium. 6.3 g carbohydrates; 13.4 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2011
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 was just right. Didn't use the cilantro either. Read More
(36)

Most helpful critical review

Rating: 3 stars
08/24/2007
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 instead of ghee. Read More
(11)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/11/2011
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 was just right. Didn't use the cilantro either. Read More
(36)
Rating: 5 stars
02/11/2011
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 was just right. Didn't use the cilantro either. Read More
(36)
Rating: 3 stars
08/23/2007
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 instead of ghee. Read More
(11)
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Rating: 5 stars
11/29/2008
I used 1/2 t of the curry and it was simply great. Read More
(10)
Rating: 5 stars
05/22/2012
Just a mention from the author from the comments so far- the recipe should definitely include salt and pepper in it- plenty of seasoning is important in all egg recipes of course. Also that in stage one you should fry the thinly sliced onions until they start to brown/caramelise not just when they are soft- this gets you a better flavour. Also if you like it spicy garnishing this with freshly chopped green chilli is a nice addition. Read More
(5)
Rating: 3 stars
05/19/2012
These were ok but the eggs themselves were pretty bland. Next time I will season both the onions and eggs and add garlic salt and pepper. Read More
(3)
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Rating: 4 stars
03/28/2012
Great flavors but very spicy. For one yield I only used 2 of the 3/8 amount of cayenne and it still had quite a kick. If you like spicy then you'll like it though Read More
(2)