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Nepalese Scrambled Eggs

By: Melanie Booth  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 105 people have saved this

Prep Time:
5 Min
Cook Time:
20 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 3 servings
 

Ingredients

  • 2 tablespoons ghee (clarified butter)
  • 2 small red onions, thinly sliced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 pinch ground cayenne pepper
  • 1 tablespoon curry paste
  • 2 tablespoons butter
  • 6 eggs, lightly beaten
  • 3 tablespoons fresh cilantro, chopped

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 312 | Total Fat: 26.3g | Cholesterol: 465mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2007 by CHELS 
This just wasn't for me. I'm not a fan of eggs or curry paste, but luckily my boyfriend is! He... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2008 by Ralph 
I used 1/2 t of the curry and it was simply great. MORE

 
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