Nepalese Scrambled Eggs Food

NEPALESE SCRAMBLED EGGS

Steps:

• 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.
• 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.

SCRAMBLED KTARIAN EGGS

Steps:

• In a bowl beat together eggs, milk, dill, salt and a dash of pepper (or substitute the salt and pepper with the powdered ranch butter or margarine over medium heat; pour in egg mixture. Cook, without stirring, till mixture begins to set on the bottom and around the edge.
• Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked dressing mix). In a large skillet melt the portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or till eggs are cooked throughout but are still glossy and moist. Remove from heat immediately.
• Serves 3
• [or one human and one Klingon].

MALTESE SCRAMBLED EGGS (BALBULJATA)

Steps:

• Peel, deseed, and chop the tomatoes. Saute onion in oil and butter until soft. Add the garlic and tomatoes and cook all for additional 5 minutes Beat the eggs lightly with salt and pepper and pour them on to the tomatoes and onions, adding the remaing butter and parsley or mint. Stir continuously over low heat until the eggs are barely set, continue to stir once over the heat, until done.
• Serve Hot.

POTATO CHIP SCRAMBLED EGGS WITH CHORIZO

Steps:

• Whisk the eggs and cream in a large bowl until combined and set aside.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
• Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
• Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.

NEPALESE SCRAMBLED EGGS

Steps:

• 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.
• 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.