Nepalese Scrambled Eggs Recipe -
Nepalese Scrambled Eggs Recipe
  • READY IN 25 mins

Nepalese Scrambled Eggs

Recipe by  

"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 Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Aug 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.

Nov 29, 2008

I used 1/2 t of the curry and it was simply great.

May 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.

May 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.

Mar 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


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 414 mg
  • 138%
  • Fat
  • 26.3 g
  • 40%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Melanie Booth
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