Nepalese Scrambled Eggs Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Photo by Melanie Booth

Cooking Level: Professional

Living In: Bath, Somerset, England, U.K.

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Reviewed: Nov. 29, 2008
I used 1/2 t of the curry and it was simply great.
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Cooking Level: Expert

Home Town: Kutztown, Pennsylvania, USA
Living In: Cherry Hill, New Jersey, USA

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Reviewed: Feb. 10, 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.
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Mount Juliet, Tennessee, USA

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Reviewed: 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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Reviewed: 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.
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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada
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Reviewed: 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.
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Photo by kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA
Living In: Seattle, Washington, USA


 
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