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
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
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
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
SCRAMBLED KTARIAN EGGS
Yeah I am cleaning off my old site. Something to have for breakfast when you have a Tribble Chicken Salad Sandwich for lunch. Note: The site it came from is long gone in the history of the net. This was KTesh's recipe posting.
Provided by drhousespcatcher
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
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].
Nutrition Facts : Calories 198.3, Fat 14.8, SaturatedFat 6.2, Cholesterol 437, Sodium 374.3, Carbohydrate 2, Sugar 0.8, Protein 13.5
MENEMEN (TURKISH SCRAMBLED EGGS)
This Turkish comfort food is like the Middle Eastern version of a breakfast burrito. Scrambled eggs are softly cooked with peppers, tomatoes, harissa, and plenty of olive oil. Serve in warm pita with string cheese and cucumbers for a surprisingly easy (and cheap!) breakfast or brunch.
Provided by Ana Sortun
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sauce: Roughly chop the peppers by slicing off the tops, then cut strips lengthwise around the core. Dice strips, discarding the core with some of the rib and most of the seeds. Heat 1 tablespoon butter and 1 tablespoon oil in a skillet over medium heat. Add peppers, a pinch of salt, tomato paste, harissa, Maras (or Aleppo) pepper, and sauté until soft, 3-4 minutes. Meanwhile, chop the scallions and add to the peppers when they're soft, after about 3 minutes.
- Halve tomatoes crosswise and pull out some of the seeds. Put a box grater in a bowl and grate the tomatoes over the largest holes until all that's left is the flattened tomato skin. Stir grated tomatoes into the peppers along with the remaining tablespoon of oil and simmer until the tomatoes are cooked and the sauce is thickened, 3-4 minutes. Taste and add more salt if necessary.
- Eggs: Whisk eggs with a pinch of salt. Set aside. Stir parsley and remaining tablespoon of butter into the pepper-tomato mixture. Slowly pour in the eggs, stopping and stirring in 4 additions. The eggs will scramble right away but also make the sauce creamy. Stir until eggs are still slightly runny but set, 1-2 minutes. Turn off heat and let rest (eggs will continue cooking) while you prepare the garnish.
- Assembly: Thinly slice cucumbers on a mandoline. Set aside. Untwist string cheese, pulling it apart into thin strands. Set aside. Spoon eggs evenly into pita bread. Garnish with string cheese and cucumbers (or leave on the side) and enjoy like a breakfast burrito.
15 SECOND CREAMY SCRAMBLED EGGS
From Food 52 - featured in The Creamiest Scrambled Eggs, Thanks to a Genius Trick - original website - https://food52.com/recipes/36211-lady-pups-s-magic-15-second-creamy-scrambled-eggs
Provided by Gagoo
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Crack 3 eggs into a medium bowl.
- In a separate bowl, evenly whisk together the milk and cornstarch until it's lump free.
- Add the milk and cornstarch mixture to your eggs and beat until smooth. Season with salt to taste.
- Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter is melted and bubbly, but before it browns.
- Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up.
- Then remove the skillet from the heat (yes, remove!) and start stirring the eggs, making 1 full circle per second - 1, 2, 3 . . . (if you use a mini skillet instead of a large one, it may need a few more seconds).
- For about 11 or 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you're scrambling).
- This is when you transfer them onto a plate. Do not wait until they look fully cooked.
Nutrition Facts : Calories 551.5, Fat 49.5, SaturatedFat 27, Cholesterol 651.8, Sodium 227.8, Carbohydrate 6.4, Sugar 1.7, Protein 19.9
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