Curried Scrambled Eggs Recipe

Name: Curried Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1/2 cup cream or 1/2 cup milk, whichever you have on hand; salt and pepper; 1 chili pepper, seeded and chopped (I use a Serrano pepper and leave some seeds, as I love heat); 1/2 cup roma tomatoes or 1/2 cup tomatoes, seeded; 1 medium garlic clove, chopped; 2 green onions, chopped; 3 tablespoons olive oil; 1/2 tablespoon red curry powder; 1/2 tablespoon Madras curry powder (optional- compensate with more red curry powder if not using any madras) (optional); chopped fresh cilantro (garnish) (optional)

Servings: persons

4 eggs
1/2 cup cream or 1/2 cup milk, whichever you have on hand
salt and pepper
1 chili pepper, seeded and chopped (I use a Serrano pepper and leave some seeds, as I love heat)
1/2 cup roma tomatoes or 1/2 cup tomatoes, seeded
1 medium garlic clove, chopped
2 green onions, chopped
3 tablespoons olive oil
1/2 tablespoon red curry powder
1/2 tablespoon Madras curry powder (optional- compensate with more red curry powder if not using any madras) (optional)
chopped fresh cilantro (garnish) (optional)

1
Beat eggs, salt, pepper and cream or milk together in mixing bowl.
2
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.
3
Pour egg mixture into pan and give one or two good stirs with a wooden spoon, distributing veggies and seasoning into the liquid.
4
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.
5
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.
6
Garnish with cilantro.
7
Serve.
8
Enjoy!

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 eggs, 1/2 cup cream or 1/2 cup milk, whichever you have on hand, salt and pepper, 1 chili pepper, seeded and chopped (I use a Serrano pepper and leave some seeds, as I love heat), and more.

Yes, Curried Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Scrambled Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions