AKOORI (INDIAN SCRAMBLED EGGS)
Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
- Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
- Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
CURRIED EGGS
Make and share this Curried Eggs recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
- Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
- Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
- Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
- Add lemon zest and parsley. Stir again and serve while hot.
CURRY SCRAMBLE
Steps:
- In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended., Place a lightly greased large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with tomatoes.
Nutrition Facts : Calories 160 calories, Fat 10g fat (3g saturated fat), Cholesterol 372mg cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic exchanges
CURRY CHEDDAR SCRAMBLED EGGS
An American classic with a nifty twist!
Provided by Dave Baker
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
- 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.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g
CURRIED SCRAMBLED EGGS
Make and share this Curried Scrambled Eggs recipe from Food.com.
Provided by Miss Pierce
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs, salt, pepper and cream or milk together in mixing bowl.
- Heat olive oil in a pan on med. to med-high, and saute chopped garlic, chile, tomato, green onion and curry powders and give everything a stir. Let it cook for a few minutes, letting flavors integrate, until chopped veggies wilt.
- Pour egg mixture into pan and give one or two good stirs with a wooden spoon, distributing veggies and seasoning into the liquid.
- Babysit, making semi-frequent stirs, until egg mixture is preferred consistency. This mixture will solidify into a spongy scrambled egg if left cooking long enough (my preference), but you can stop cooking when it's still a creamier, more custardy texture, as many favor.
- Great served by itself or, if of a creamy texture, on top of a crusty bread. Think fresh fruit, like strawberries, as a side, and tea to drink.
- Garnish with cilantro.
- Serve.
- Enjoy!
Nutrition Facts : Calories 529.7, Fat 49.1, SaturatedFat 17.5, Cholesterol 489.3, Sodium 168.5, Carbohydrate 8.8, Fiber 1.8, Sugar 3.6, Protein 15.3
CURRIED SCRAMBLED EGGS
This is an easy way to make scrambled eggs look and taste great. You can add some chopped spinach or parsley to the eggs, if you like. Deliciossso!!!
Provided by Ms. Ayons dishes
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl beat together eggs and half-and-half.
- Crumble the cream cheese. Add to egg mixture. Season with salt and pepper.
- Melt the butter in a skillet. Add curry powder and make sure it blends well with the butter.
- Pour egg-cream cheese mixture into hot skillet.
- Reduce heat. Cook slowly, gently stirring and lifting the mixture from sides and bottome of skillet. Cook unti set but still moist and creamy.
- Immediately spoon scrambled eggs onto hot toast. Garnish with parsley. Serve.
Nutrition Facts : Calories 470.9, Fat 25, SaturatedFat 11.5, Cholesterol 397.2, Sodium 887.5, Carbohydrate 41.3, Fiber 2, Sugar 2.1, Protein 19.5
MADRAS CURRIED EGGS WITH RICE
Whoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.
Nutrition Facts : Calories 464 calories, Fat 24g fat (10g saturated fat), Cholesterol 403mg cholesterol, Sodium 236mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.
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5/5 (1)Total Time 25 minsServings 4Calories 298 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
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