Best Curried Scrambled Egg Recipes

CURRY SCRAMBLE

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.

CURRY CHEDDAR SCRAMBLED EGGS

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.

CREAMY SCRAMBLED EGGS WITH CURRY AND CARDAMOM

Steps:

• Whisk eggs, cream, and salt in a bowl until just blended.
• Sprinkle the curry powder and cardamom into a large nonstick skillet over medium-low heat.
• After about 20 seconds, add the butter.
• When the butter begins to sizzle, add the eggs all at once.
• Cook the eggs, stirring slowly with a flat wooden spatula or heatproof rubber spatula, just until the edges are set, about 2 minutes.
• Transfer to plates and garnish with the tomato and a sprinkling of cilantro.
• Serve immediately with the toast.

CURRIED SCRAMBLED EGGS

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.

CURRIED SCRAMBLED EGGS

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!