Curried Scrambled Egg Recipes

CURRIED SCRAMBLED EGGS

Curried Scrambled Eggs image

Make and share this Curried Scrambled Eggs recipe from Food.com.

Provided by Miss Pierce

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

4 eggs
1/2 cup cream or 1/2 cup milk, whichever you have on hand
salt and pepper
1 chili pepper, seeded and chopped (I use a Serrano pepper and leave some seeds, as I love heat)
1/2 cup roma tomatoes or 1/2 cup tomatoes, seeded
1 medium garlic clove, chopped
2 green onions, chopped
3 tablespoons olive oil
1/2 tablespoon red curry powder
1/2 tablespoon Madras curry powder (optional- compensate with more red curry powder if not using any madras) (optional)
chopped fresh cilantro (garnish) (optional)

Steps:

Beat eggs, salt, pepper and cream or milk together in mixing bowl.
Heat olive oil in a pan on med. to med-high, and saute chopped garlic, chile, tomato, green onion and curry powders and give everything a stir. Let it cook for a few minutes, letting flavors integrate, until chopped veggies wilt.
Pour egg mixture into pan and give one or two good stirs with a wooden spoon, distributing veggies and seasoning into the liquid.
Babysit, making semi-frequent stirs, until egg mixture is preferred consistency. This mixture will solidify into a spongy scrambled egg if left cooking long enough (my preference), but you can stop cooking when it's still a creamier, more custardy texture, as many favor.
Great served by itself or, if of a creamy texture, on top of a crusty bread. Think fresh fruit, like strawberries, as a side, and tea to drink.
Garnish with cilantro.
Serve.
Enjoy!

Nutrition Facts : Calories 529.7, Fat 49.1, SaturatedFat 17.5, Cholesterol 489.3, Sodium 168.5, Carbohydrate 8.8, Fiber 1.8, Sugar 3.6, Protein 15.3

CURRY SCRAMBLE

Curry Scramble image

I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

8 large eggs
1/4 cup fat-free milk
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground cardamom, optional
2 medium tomatoes, sliced or chopped

Steps:

In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended., Place a lightly greased large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with tomatoes.

Nutrition Facts : Calories 160 calories, Fat 10g fat (3g saturated fat), Cholesterol 372mg cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic exchanges

CURRY CHEDDAR SCRAMBLED EGGS

Curry Cheddar Scrambled Eggs image

An American classic with a nifty twist!

Provided by Dave Baker

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

Ingredients

¼ teaspoon curry powder
Salt and pepper, to taste
2 large eggs, beaten
2 tablespoons shredded Cheddar cheese
½ teaspoon margarine or butter

Steps:

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

Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g

CURRIED SCRAMBLED EGGS

Curried Scrambled Eggs image

This is an easy way to make scrambled eggs look and taste great. You can add some chopped spinach or parsley to the eggs, if you like. Deliciossso!!!

Provided by Ms. Ayons dishes

Categories Breads

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 eggs
1/3 cup half-and-half
1 (3 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1/2-1 teaspoon curry powder
8 slices toast
2 teaspoons parsley, for garnish

Steps:

In a bowl beat together eggs and half-and-half.
Crumble the cream cheese. Add to egg mixture. Season with salt and pepper.
Melt the butter in a skillet. Add curry powder and make sure it blends well with the butter.
Pour egg-cream cheese mixture into hot skillet.
Reduce heat. Cook slowly, gently stirring and lifting the mixture from sides and bottome of skillet. Cook unti set but still moist and creamy.
Immediately spoon scrambled eggs onto hot toast. Garnish with parsley. Serve.

Nutrition Facts : Calories 470.9, Fat 25, SaturatedFat 11.5, Cholesterol 397.2, Sodium 887.5, Carbohydrate 41.3, Fiber 2, Sugar 2.1, Protein 19.5

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