Curry Cheddar Scrambled Eggs Recipe -
Curry Cheddar Scrambled Eggs Recipe
  • READY IN 10 mins

Curry Cheddar Scrambled Eggs

Recipe by  

"An American classic with a nifty twist!"

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2007

I've been making my scrambled eggs this way for years and YEARS!!! I love then this way. And I put curry powder as my "secret ingredient" in egg salad sandwiches as well.

Most Helpful Critical Review
Dec 16, 2006

These were a little rich for my taste, I think because of the cheese. Dh liked them as is, though. Next time, I'll wait to sprinkle less cheese on the finished eggs.

Mar 29, 2007

Very nice, keeps it simple, too. A good idea! Just gotta love it described as "An American classic with a nifty twist!" Aren't scrambled eggs a classic from just about any country with eggs and frying pans? Worth a go for a simple meal with a 'punch'.

Jan 13, 2007

Quick, easy and a nice change to the basic scrambled egg.

Jun 28, 2010

I made this exactly as the recipe states, no changes, and it was AWESOME! Great on top of toast! No changes needed!

Feb 20, 2007

Absolutely fabulously good!!! Love it, Love it and Love it.....will never eat ordinary scrambles again!!

Nov 30, 2010

Surprisingly Delicious!

Jun 24, 2010

I used 2 egg whites and one egg yolk, 2% sharp cheddar and I also used red curry powder. Very good. A year ago, you couldn't get me to try curry in I can't get enough!!!


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  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 1.3 g
  • < 1%
  • Cholesterol
  • 389 mg
  • 130%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 556 mg
  • 22%

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

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