Curried Eggs Recipe

Scrambled Egg Curry EatingWell

WEBApr 18, 2024 · Directions. Combine garlic and ginger in a bowl; press with a spoon to make a paste. Heat oil in a large nonstick skillet over medium …

Rating: 5/5(1)
1. Combine garlic and ginger in a bowl; press with a spoon to make a paste.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
3. Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired.

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Indian Curried Eggs Step Away From The Carbs

WEBDec 16, 2019 · Instructions. Cut 3-4 slices into each egg and set aside. Heat the oil in a skillet and add the remaining ingredients. Stir to …

1. Cut 3-4 slices into each egg and set aside.
2. Heat the oil in a skillet and add the remaining ingredients. Stir to combine and cook for 2-3 minutes to release the aromas.
3. Add the eggs, and turn them in the spice mixture to coat. Cook until warmed through.
4. Serve immediately or let cool and store in the fridge.

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Curried Deviled Eggs Well Plated by Erin

WEBMar 23, 2015 · Quickly cool the eggs in an ice-water bath then peel. Mix the Greek yogurt, Dijon, vinegar, curry powder, mustard powder, cayenne, …

1. Fill a saucepan with enough water to cover the eggs by 1 inch. Add the salt and bring to a gentle boil. Once the water is boiling, gently lower in the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs 14 minutes. A few minutes before the eggs are finished cooking, fill a large bowl with ice water. With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into the ice water. Let cool completely, about 15 minutes, then peel under cool running water.
2. In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt. Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside. Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
3. Scoop or pipe the curry mixture into the hollow egg whites (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.

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