Recipe 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."
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ghee (clarified butter)
red onions, thinly sliced
ground cayenne pepper
eggs, lightly beaten
fresh cilantro, chopped
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.
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.
I used 1/2 t of the curry and it was simply great.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Nepalese Scrambled Eggs
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 237
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