Nepalese Scrambled Eggs Recipes

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NEPALESE SCRAMBLED EGGS

The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat.

Provided by Melanie Booth

Categories     Scrambled Eggs

Time 25m

Yield 3

Number Of Ingredients 9



Nepalese Scrambled Eggs image

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.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 6.3 g, Cholesterol 414.2 mg, Fat 26.3 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 13.3 g, Sodium 294.6 mg, Sugar 3.1 g

2 tablespoons ghee (clarified butter)
2 small red onions, thinly sliced
½ teaspoon ground coriander
½ teaspoon ground cumin
1 pinch ground cayenne pepper
1 tablespoon curry paste
2 tablespoons butter
6 eggs, lightly beaten
3 tablespoons fresh cilantro, chopped

POTATO CHIP SCRAMBLED EGGS WITH CHORIZO

Provided by Alejandra Ramos

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Potato Chip Scrambled Eggs with Chorizo image

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.

8 large eggs
1/4 cup heavy cream
2 tablespoons olive oil
1/2 Spanish onion, diced
3 cured chorizo links, sliced (about 1/2 pound)
5 ounces kettle-cooked potato chips (about 1 medium- or 2 small-sized bags)
1/4 cup loosely packed parsley, minced
Kosher salt and freshly ground black pepper
Red pepper flakes, for garnish

SCRAMBLED EGGS WITH EMMENTAL CHEESE AND RED WINE

Make and share this SCRAMBLED EGGS WITH EMMENTAL CHEESE AND RED WINE recipe from Food.com.

Provided by Jonathan L.

Categories     Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4



SCRAMBLED EGGS WITH EMMENTAL CHEESE AND RED WINE image

Steps:

  • heat olive oil in large pan till it smokes.
  • break eggs into hot oil.
  • add emmental sliced into tiny pieces stir eggs until omlette forms.
  • add red wine and blend.
  • serve with toast.

Nutrition Facts : Calories 184.8, Fat 15.1, SaturatedFat 3.7, Cholesterol 325.5, Sodium 124.4, Carbohydrate 0.6, Sugar 0.3, Protein 11

7 whole eggs
1 slice emmenthaler cheese
1/2 wineglass red wine
2 tablespoons olive oil

NEPALESE SCRAMBLED EGGS

The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat.

Provided by Melanie Booth

Categories     Scrambled Eggs

Time 25m

Yield 3

Number Of Ingredients 9



Nepalese Scrambled Eggs image

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.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 6.3 g, Cholesterol 414.2 mg, Fat 26.3 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 13.3 g, Sodium 294.6 mg, Sugar 3.1 g

2 tablespoons ghee (clarified butter)
2 small red onions, thinly sliced
½ teaspoon ground coriander
½ teaspoon ground cumin
1 pinch ground cayenne pepper
1 tablespoon curry paste
2 tablespoons butter
6 eggs, lightly beaten
3 tablespoons fresh cilantro, chopped

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