Curried Scrambled Eggs

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Curried Scrambled Eggs

Scrambled eggs can feel a little ‘breakfasty’. To make them more of a grown-up dinner in their own right, we’ve added the lovely complexity of onion, curry powder and a hit of chilli. Serving with a side of parsley leaves completes the evening ensemble.

serves 2

1 large onion, peeled & diced
1 teaspoon dried chilli flakes
2 teaspoons curry powder
4 eggs
1/2 bunch flat leaf parsley, leaves picked

1. Heat a few tablespoons olive oil in a medium saucepan over a medium heat.

2. Add onion and cook, covered, stirring occasionally for about 5 minutes or until onions are soft and a little golden. If the onion starts to brown too much, turn down the heat and add a splash of water.

3. Meanwhile lightly whisk eggs in a small bowl and season.

4. When the onions are soft, add the chilli and curry and stir for a few seconds.

5. Add eggs to the pan and cook for about 30 seconds. Stir well, scraping up the cooked egg from the base of the pan and cook for another 30 seonds or until the egg is almost cooked.

6. Remove from the heat, stir in parsley & serve immediately.

prepare ahead?

Scrambled eggs are tricky to reheat so best to make as you need it. The onions could be softened in advance, though.

leftover potential

Not great. Although I’m sure there are people out there who are happy to eat cold eggs, it’s not really my thing.

variations for fun

carnivore – serve with crispy bacon or some cooked sausages.

vegan – replace eggs with about 350g (12oz) crumbled firm tofu. And increase the curry powder a little.

greener – replace the parsley with a few handfuls of baby spinach and allow to wilt into the eggs before serving.

problem solving guide

onions burning – it’s important to remember to stir the onions and cook over a low enough heat that they soften without burning. Next time stir more freequently, but for now adding in a splash of water will help. Keeping the eggs covered so the steam stays in also helps avoid over browning or burning.

eggs sticking to the base of the pan – eggs have a tendency to stick. Be generous with the oil and stir vigorously to help avoid this.

eggs rubbery – the first sign that eggs are overcooked is the texture goes all rubbery. For now, add a little olive oil to moisten them but next time take the pan off the heat before you think the eggs are cooked.

eggs watery – when eggs get overcooked, the protein coagulates and squeezes out any excess moisture which results in water weeping out from your eggs. Not much you can do now, but next time take the pan off the heat before you think the eggs are done. The residual heat will be enough to finish them off.

too bland? don’t forget to season generously. And possibly add in a little more curry powder and/or chilli.

serving suggestions

Wonderful as a simple supper on it’s own. Or serve with a green salad on the side or some steamed broccoli.

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