This Easy Curried Scrambled Eggs recipe is a quick and easy breakfast or light lunch option. Sauté spring onion, garlic and chilli in a little butter with ground spices, before adding the eggs for a spicy twist on regular eggs.
I love scrambled eggs, they are an easy meal option. Eggs are rich in protein, keeping you fuller for longer. Scrambled eggs with a touch of double cream is my normal go-to, but I also like to spice them up too.
I don't add cream to curried scrambled eggs, as I find the cream tends to deaden the spices a little they they loose their vibrancy. So instead I use butter to cook the vegetables first.
This recipe can be easily adapted to taste. For example, I love chilli and chilli pairs really well with eggs. However, if you're not a fan just leave the chilli out, or cut back a little.
Why you'll love this recipe
- A quick and easy cook that can be prepared and ready to enjoy in less than 10 minutes. This is healthy fast food!
- Increase the recipe if you are cooking for more diners.
- With a few simple ingredients you can elevate the humble scrambled egg.
Recipe ingredients
- Butter - I cook the vegetables and eggs in a little butter, you can swap this for a light oil if you prefer.
- Spring onion (green onion) - I use spring onion as it cooks quickly and has a great mild flavour.
- Garlic - for the best flavour I use fresh garlic.
- Chilli - I use ½ red chilli, along with a pinch of chilli flakes in this recipe. You can add more or less chilli depending on taste.
- Curry powder - I used a medium strength curry powder, but you can use mild or hot curry powder in this recipe too.
- Seasoning - I keep the seasoning simple with sea salt and black pepper.
- Eggs - I use 3 large free range eggs to make one portion of eggs. You can reduce the amount of eggs to 2 is you want a smaller portion.
How to make Curried Scrambled Eggs
- Melt the butter in a small saucepan, over medium heat.
- Add the spring onion, garlic and red chilli and cook for 1 minute.
- Add the seasoning and dry spices and cook for a further 1 minute.
- Now add the beaten eggs to the saucepan. Mix to combine and continue to stir until the eggs are scrambled to your liking.
- Remove the eggs immediately from the heat and serve with slices of toasted bread.
TOP TIP: Scramble the eggs to your liking and remove immediately from the pan to stop them from cooking further.
Recipe variations
- Onion - I've opted to use spring onions for their mild flavour. You could also use finely chopped red onion or shallots. However, you need to cook onion for a good 5 minutes to soften, before adding the garlic and chilli.
- Vegetables - Add other vegetables to the mix, try some grated carrot along with the onion, or a handful of frozen garden peas (green peas).
- Chilli - Eggs and chilli work really well together, you can adjust the chilli to suit your own tastes.
- Spices - I opted for a mild curry powder along with some chilli flakes, but you could also use ground coriander, cumin, paprika, or even a pinch of garam masala.
- Fresh herbs - Stir through some freshly chopped herbs along with the beaten egg. Try coriander leaf (cilantro), chives or parsley.
- Cheese - Some grated cheese is also a good addition to this recipe, I'd go for a stronger cheese like a vintage mature cheddar.
- Milk/Cream - I've kept these eggs dairy free, as I didn't want to dilute the flavour of the eggs and curry. But a splash of milk or double cream (heavy cream) will give the eggs an even creamier consistency.
Useful hints and tips
- Proper seasoning: take time to properly season the eggs as it will make a difference to the finished dish.
- Don't overcook the eggs: it's really easy to overcook eggs, so don't walk away from stove when scrambling the eggs, keep them moving round the pan.
- Gluten free: this dish is suitable for coeliacs or anyone following a gluten free diet.
- Dairy free: for dairy free diners, swap the butter for a light oil or a dairy free butter substitute.
- Allergy advice: gluten free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes, eggs work really well with many spices, particularly a good curry powder. I've added curry powder and chilli flakes to scrambled eggs in this recipe, but you could also use curry powder and other spices in an omelette. Or try poaching eggs in a curry sauce for breakfast, or adding boiled eggs to your favourite curry sauce.
Yes, this curried scrambled egg recipe is a healthy option. Eggs are a rich source of protein as well as vitamins A, D and B12.
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Additional recipe suggestions
If you like this recipe then try some of my other easy egg recipes:
Have a read of my Ultimate Guide to Brunch guide where you'll find all my breakfast and brunch recipes.
Curried Scrambled Eggs
Equipment
- chopping board
- Kitchen knife
- small mixing bowl
- teaspoon
- small saucepan
- Spatula or wooden spoon
Ingredients
- 25 g butter
- 2 spring onions (finely sliced)
- ½ clove garlic (crushed)
- ½ red chilli (finely diced)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon curry powder
- 1 pinch chilli flakes (optional)
- 3 large free range eggs (beaten)
Instructions
- Melt the butter in a small saucepan, over medium heat.
- Add the spring onion, garlic and red chilli and cook for 1 minute.
- Add the seasoning and dry spices and cook for a further 1 minute.
- Now add the beaten eggs to the saucepan. Mix to combine and continue to stir until the eggs are scrambled to your liking.
- Remove the eggs immediately from the heat and serve with slices of toasted bread.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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