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Curried Scrambled Egg Recipe

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When my doctor told me to eliminate salt from my diet, I thought I would never eat another egg again! But the chives and curry powder in this recipe pack the right amount of punch and add even more flavor to eggs than salt ever did.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 1 servings

Ingredients

  • 1 Eggland's Best Egg
  • 1 teaspoon water
  • 1 teaspoon finely chopped chives
  • 1/8 to 1/4 teaspoon curry powder
  • 1 teaspoon olive oil

Nutritional Facts

1 serving (1 each) equals 115 calories, 10 g fat (2 g saturated fat), 213 mg cholesterol, 63 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. In a small bowl, beat the eggs, water, chives and curry powder. Pour oil into a small skillet: add egg mixture. Cook and stir gently over medium heat until egg is set. Yield: 1 serving.
Originally published as Curried Scrambled Egg in Cookin' Up Country Breakfasts Cookbook 1994, p25

Nutritional Facts

1 serving (1 each) equals 115 calories, 10 g fat (2 g saturated fat), 213 mg cholesterol, 63 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Curried Scrambled Egg

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MY REVIEW
Reviewed Mar. 31, 2013

I like curry, so enjoyed the taste of it in the eggs. This recipe needed a little more zip for me, however, so I sprinkled with some black pepper when the eggs were finished cooking. Next time, I would probably add more chives and possibly a little red pepper.

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