Curry Scrambled Eggs

Prep Time
Cook Time
Ready In

"I love curry and a teaspoon added to eggs gives them a nice flavour lift. I like to have a couple of tablespoons of mango chutney along side and serve them on a toasted bagel.. If you are serving the eggs as a light supper a fresh green salad with your favorite dressing is a nice addition."

Original recipe yields 1-2 serving


  • Serving Size: 1 (195.1 g)
  • Calories 242
  • Total Fat - 13 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 424.5 mg
  • Sodium - 241.5 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 3.5 g
  • Protein - 17.5 g
  • Calcium - 158.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Beat together all the ingredients, except salt & Pepper

Step 2

Really beat them well

Step 3

Pour into a lightly oiled skillet over medium high heat

Step 4

Let the eggs settle and begin to cook.

Step 5

Fold the eggs over gently

Step 6

Continue to do this until the eggs are cooked

Step 7

Serve plain or on a toasted bagel or toast

Tips & Variations

No special items needed.

Sue Lau

Excellent! Very creamy and soft, flavorful eggs. I have had ekuri eggs before which has stuff in the eggs but I like leaving things like the peppers out, as this recipe does, because it accentuates the creamy soft texture. I find the amount of curry to be just right. I served them on grilled thepla, which is an Indian kind of flat bread, in essence a spiced paratha bread. I also garnished with a bit of cilantro and added just a little bit of sliced peppers to the top, and ate them like a taco. The flavor would be excellent on buttered whole wheat toast too I think! Served with a few sliced sweet Campari tomatoes on the side.

review by:
(19 Jan 2014)


We really like the creaminess of these eggs. Love the curry! I doubled the recipe and will use more curry powder next time and some cayenne for a wee bit of heat. Will be made again! Thank you Bergy for sharing!

review by:
(12 Jan 2014)