Curried Scrambled Eggs

I’ve been eating eggs for breakfast quite a bit lately.  This isn’t because I’m stuck in a rut, but because I feel good when I eat eggs and I just really like them.  And okay, maybe I have been in a bit of a rut.

Normally I make some kind of omelet or scramble using whatever cheese or veggies I find in the fridge, but the other day I realized I was out of cheese.  Once I got over the shock of being out of cheese (I can’t remember that ever happening before), I realized I didn’t have much else to put in an omelet either.  I decided I’d just have some plain scrambled eggs, which has always been one of my favorite ways to eat them anyway.

I whipped up a couple eggs with a small dollop of sour cream (a friend taught me that trick and it’s fantastic), melted some butter in my favorite little skillet, then paused for a minute.  There was a bottle of curry powder just sitting there on the counter next to the stove.  Without even thinking too much about it, I grabbed the curry powder, sprinkled some into my palm, then dumped it into the pan with the melted butter.  I cooked it a bit then poured in the eggs and watched the turmeric-tinged butter swirl into the mixture.  It was beautiful, it smelled fantastic, and suddenly I had so much more than just plain scrambled eggs to look forward to.

This is too simple to really be called a recipe, but I enjoyed the eggs so much that I just had to tell you about it.  I also thought I’d share my method of cooking eggs, which might be new to a few of you.

I start with a couple eggs, a small spoonful of sour cream, and plenty of salt and pepper.  I whisk it all together with a wire whisk or a fork, depending on what’s clean and/or handy.  I also preheat the broiler at this point.

Then I heat my skillet over medium-low, making sure to give the pan enough time to heat up, then add a chunk of butter.

Next comes the curry powder.  I don’t use whole lot, but if you really like the flavor of curry powder, you could certainly add more.

Stir the curry and butter around and let it cook together briefly.

Next, pour in the egg mixture.

Using a silicone spatula, or whatever you have handy, gently push the eggs from the outside of the pan toward the center, working your way around.

Keep this up until the eggs are mostly set, but still liquid on the very top.  Now pop the pan into the oven under the broiler (not too close) for about 30 seconds to finish cooking the eggs.

And that’s it!  I hope you enjoy some curried scrambled eggs soon – I think I’ll have some more tomorrow.

I have been chosen by McCormick to participate in the McCormick Real Gourmets program. I have been paid by them and I received a big box full of McCormick Gourmet spices. I have been using McCormick Gourmet for years, and am thrilled for the opportunity to explore more of their spices and blends. I used McCormick Gourmet Curry Powder in this recipe.

Curried Scrambled Eggs
one serving

2 eggs
1 rounded teaspoon sour cream
generous pinch of salt
fresh ground black pepper
1/2 tablespoon of butter
1/4 teaspoon of curry powder

Preheat broiler and place oven rack about 6 inches from the broiler element.

In a medium bowl, whisk together eggs, sour cream, salt, and pepper.  Heat a small, oven-proof, non-stick skillet over medium-low heat.  Add butter and let it melt. Add curry powder and cook, stirring, for a few seconds until it’s very fragrant.  Pour the egg mixture into the skillet. Use a spatula to gently push the eggs from the outside of the skillet to the center, working your way around the pan. When eggs are nearly set, put the pan under the broiler for about 30 seconds, or until eggs are cooked through.  Enjoy!