Curried Scrambled Eggs

These scrambled eggs are cooked Indian style with green chilies, curry leaves, and a pinch of turmeric.

I absolutely love eggs! This is mostly thanks to my dad, who always made the best eggs! Whether they were fried, scrambled, or in an omelette, they were delicious.

I remember often playing outside with my siblings late in the afternoon and hearing the sizzle of the frying pan from inside the house. Then the savory and spicy aroma would hit me and draw me into the kitchen.

I’d stand beside my dad and eagerly watch as he cooked eggs, sneaking bites before he even had a chance to plate them. While I ate, he’d start on another batch…this one for himself.  

Sometimes he made them plain with plenty of salt and black pepper. Other times he made them Kerala or Indian-style, with green chilies, curry leaves, and onions. 

How to Make Curried Scrambled Eggs

Heat a skillet over medium-high heat. Add 1-2 teaspoons of oil and wait until it shimmers. When the oil gets hot, add in 1/4-1/3 cup minced red onions,1/2-1 medium-large chili, and 4-5 fresh curry leaves.

Sauté over medium heat until the onions become lightly golden.

In the meantime, crack 3 large eggs into a bowl. Add a pinch of turmeric, and salt and pepper to taste. Whisk well.

When the onions are done, either mix them with the eggs in the bowl or simply leave them in the pan.

Add some more oil to the pan if needed and pour in the eggs.

Using a spatula, gently pull in the cooked edges of the eggs into the center of the pan, folding them at the same time. This technique keeps them fluffy.

Keep doing this until the eggs are fully cooked. Transfer to a plate and enjoy!

What I love about these scrambled eggs are that they are fluffy with sweet and salty bits of onion, along with sharp bites of chili.

The curry leaves aren’t really edible but I know some who eat them (I don’t).

The turmeric is a recent addition; my dad never used it before but lately he’s been adding it, and I like the nice color it gives the eggs.

Though turmeric and curry leaves have strong Indian flavors, they are not overpowering in this dish. Your eggs will just taste salty, spicy, and yummy.

We used to eat curried scrambled eggs as a substitute for meat, along with rice, yogurt, and papadam.

But my favorite way to eat them has always been as a snack, like I used to do on those lazy afternoons with my dad.

Here are some other indian recipes to try

Indian Corn on the Cob
Sweet corn with a spicy and tangy kick!
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Plate of 2 corn on the cob withs spices, cilantro, and lime wedges.
Curried Chicken Meatballs
These Indian meatballs have all the flavor of chicken curry concentrated into one small bite. It is sure to be a crowd pleaser!
Check out this recipe
Plate of Indian meatballs in curry simmer sauce, with cilantro and rice.
Indian Wrap with Kerala Lamb Curry
A savory and spicy wrap made with Kerala curries and condiments rolled in a whole wheat chapati.
Check out this recipe
Closeup of sliced chapati wrap with lamb curry, cabbage, and raita.
Spicy Indian Ketchup
Spicy ketchup with an Indian twist!
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Joby's Test Kitchen small jar of spicy Indian ketchup.

Joby's Test Kitchen plate of Indian scrambled eggs with onions, mustard seeds, and curry leaves.

Curried Scrambled Eggs

Joby’s Test Kitchen
Scrambled eggs with spicy bits of chili and salty sweet onions.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian
Servings 1
Calories 155 kcal

Ingredients
  

  • 1-2 tsps oil
  • ¼-⅓ cup minced red onion
  • ½-1 medium-large green chili, sliced or minced (I use serrano pepper)
  • 4-5 fresh curry leaves
  • 3 whole eggs
  • 1 pinch of turmeric
  • salt and pepper to taste

Instructions
 

  • Heat a skillet over medium-high heat. Add half of the oil and wait until it shimmers. Add in onions, chili, and curry leaves. Sauté until lightly golden.
  • In the meantime, crack eggs into a small bowl. Add the turmeric, salt, and pepper. Whisk well.
  • When the onions are done, either mix them with the eggs in the bowl or simply leave them in the pan.
  • Add some more oil to the pan if needed and pour in the eggs.
  • Using a spatula, gently pull in the cooked edges of the eggs into the center of the pan, folding them at the same time. This technique keeps them fluffy. Keep doing this until the eggs are fully cooked. Transfer to a plate and enjoy!
Keyword green chilies, Kerala, onions, scrambled eggs, turmeric

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