Curry Scrambled Eggs are soft and creamy Indian style scrambled eggs, subtly spiced for an exotic breakfast sandwich filling.
Curry Scrambled Eggs
By Sue Lau | Palatable Pastime
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Curry Scrambled Eggs is my recipe of the day. It was originally shared by my friend Bergy (Vera Bergman) from Canada who was a former member of the old Recipezaar site but has since passed away. I am not certain if she was the original creator or simply shared it. But we always enjoyed for a different breakfast idea.
I departed from Bergy’s recipe by serving this on flatbread, and adding peppers, tomatoes and cilantro.
The recipe really is quick to put together, and in some ways reminds me of Ekuri, an Indian scrambled egg dish that includes peppers and cilantro in the mix. While I have added that here, I do find it is preferable to leave them on top, since these eggs are so soft and creamy. I wouldn’t want to take the focus away from that.
Cooking Scrambled Eggs with a Soft Curd
I also serve this tucked into thepla, which is a type of spiced paratha that includes turmeric, ginger and methi, etc. You can easily use regular parathas or roti, or even a flour tortilla. Bergy suggests serving this on toast or bagels which works too. I can even imagine this as a burrito with a little white cheese added.
But in any case, I am sure you will enjoy, even if you have never tasted curry with eggs before. The flavors do go really well together, and linger on the palate like a breeze from an exotic land. Give them a try. Let me know how you like them!
Curry Scrambled Eggs Served Taco-Style (in Flatbread)
Curry Scrambled Eggs
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Curry Scrambled Eggs
Curry Scrambled Eggs
Ingredients
- 2 large eggs
- 1 tablespoon sour cream
- 1/4 cup milk
- 1 tablespoon all-purpose flour
- 1 teaspoon curry powder
- salt and black pepper (to taste)
- 1 tablespoon butter
- 1 tablespoon chopped cilantro
- 2-3 griddled flat bread (thepla, naan, paratha or roti flat bread) (optional)
- sliced serrano chile peppers (optional)
- halved cherry tomatoes (optional)
Instructions
- Bring eggs to room temperature and crack into a bowl.
- Whisk eggs with sour cream, milk, flour, curry powder, salt and pepper until blended.
- Melt butter in a large non-stick skillet and pour egg mixture in.
- Cook over low heat, lifting cooked eggs up from the bottom with a spatula until all are set.
- Serve eggs on flat bread with cilantro, and sliced chiles , and tomatoes on the side.
Nutrition
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This recipe has been updated from 1.19.14 to reflect new photography.