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Curried Scrambled Eggs

May 31, 2011 by Nicole 32 Comments

Curried Scrambled Eggs with Avocado and Fruit

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.

Eggs, sour cream, salt, and pepper

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.

Melting Butter

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.

Butter and Curry Powder

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.

Cooking the curry powder

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

Egg Mixture in pan

Next, pour in the egg mixture.

Cooking the Eggs

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.

Eggs almost set

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.

Cooked 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!

 

Filed Under: Breakfast/Brunch, Low Carb, Main Courses, McCormick Real Gourmets

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Reader Interactions

Comments

  1. Beth Alvarenga says

    July 23, 2011 at 2:46 pm

    Thanks for sharing a great recipe. I've made these eggs twice this week. I can't believe how great they are! I would have never thought to use curry powder on eggs. It gives them such a great flavor!
    Reply
  2. Pumpkinbear says

    August 2, 2011 at 5:56 am

    You had me at curry. Clearly the zucchini and banana breads that I had planned to bake today will now be done with egg substitutes, because now I must also make a big batch of scrambled eggs for breakfast.
    Reply
  3. Carol says

    August 8, 2011 at 5:01 pm

    I agree with you all! Eggs it will be for breakfast. Thanks
    Reply
  4. Echo says

    August 15, 2011 at 11:49 am

    I just had this for lunch with a piece of whole wheat toast and a peach. Wonderful!
    Reply
  5. My Kids Recipes says

    August 20, 2011 at 3:56 pm

    My family loves eggs, we usually make omelets with mushrooms and onions and a dash of lawry's but this sounds so delicious. i can't wait to try it.
    Reply
  6. Karl says

    August 22, 2012 at 6:04 pm

    I am not really a fan of eggs i don't mind them occasionally, but love curry especially with noodles, i have bin trying to make some curry eggs for awhile and never seemed to turn out, Surprisingly it wasn't milk that was the problem i was not adding butter and mixed the ingredients differently, which actually has a vast difference in taste i added some addition spices to the butter along with a nice blob of curry , added some red chili powder, a dash of pepper a few red peppers and these eggs came out perfectly I think the problem was adding spices to the liquid not the butter and I was not using any butter on the pan.allowing the spices to cook and transfer the flavour to the butter really helps bring out the best in curry and these eggs
    Reply
  7. easy breakfast recipes says

    October 14, 2012 at 6:59 pm

    Absolutely one of the best breakfast recipes I've ever tried. Why it never came to me to use curry I don't know. So easy and yummy. Eggs rock!
    Reply
  8. Timmi says

    September 22, 2013 at 8:54 pm

    Dude. Sounds righteous. Will try soon.
    Reply
  9. Cindy Lee says

    March 27, 2014 at 11:11 am

    Once when I was craving curry chicken I bought some curry paste for a quick fix. The curry turned out fantastic with me using the dollee brand chicken curry paste however one packet served at least 6 people so naturally I cut down the recommended portions by half since there was only two of us living together. Left with a lot of curry paste, I remembered and Indian colleague recommending frying curried eggs so I decided to give it a go. Absolutely in love with how it turned out! Eggs + Curry = YUM! I would've never thought of the combination myself.
    Reply
  10. John H. says

    November 19, 2014 at 4:36 am

    Eggs are my favorite food !! I have been making curry scrambled eggs for quite some time. Similar to Yours, except i cook on a high fire and flip my eggs in the pan. Don't have time for the broiler and I use Badia Curry which is about $1.19 for a 2 oz. bottle.
    Reply
  11. Cee says

    July 9, 2016 at 8:27 pm

    Try Greek yogurt in your scrambled eggs....f l u f f y
    Reply
  12. Tammy says

    September 13, 2017 at 6:53 pm

    Made some ^
    Reply
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