Indian-Style Scrambled Eggs

indian-scrambled-eggsWhen someone asks me what my favorite type of food is, it's hard to narrow it down. I love so many kinds of cuisine, and I don't know enough about them all to make a definitive declaration.

Indian food is always on the list, but it just might be the top. The more I learn about it, the more I taste it, the surer I feel. Ginger, garlic, chilies and cilantro…what a combination, those ingredients should be in everything.

And in much of Indian food they are. Even scrambled eggs!

I read about this dish in Mangoes and Curry Leaves. The authors said it was something they had in a small tea shop in a rural area of India. I made it for lunch yesterday and loved it.

Indian-Style Scrambled Eggs (from the Andhra Pradesh region)

Adapted from Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid. Serves one.

  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoons raw sesame oil or vegetable oil
  • 1/4 cup chopped shallots or onions
  • 1 large clove garlic, minced or mashed to a paste
  • 1/2 teaspoon ginger root, minced, grated or mashed to a paste
  • 1 green cayenne chili, seeded and minced (I used 1/2 a jalapeno, which is a much larger pepper)
  • 1/4 teaspoon turmeric (I was curiously out of turmeric, so I used curry powder which has turmeric in it)
  • 1 tomato, diced
  • small handful of cilantro, chopped

In a small bowl, whisk together eggs and salt. Set aside.

Heat a skillet over medium-high heat. Add the oil. When hot, add the shallots/onion, garlic, ginger, chili, and turmeric. Stir-fry about two minutes.

Then add the tomatoes and cook 2

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to 3 more minutes.

Add the eggs, cooking slowly and scrambling with other ingredients until

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eggs are well cooked.

Serve with fresh cilantro on top.


9 Replies to “Indian-Style Scrambled Eggs”

  1. Indian food is quickly becoming one of my favorites, too. I eat eggs for breakfast most days, so I’ll have to give this a try sometime! I’ve never had anything like it.

  2. You know how I feel about Indian food, B!
    I borrowed Mangoes and Curry leaves a while ago, and tried some of the recipes, but I think I missed this one. Looks super easy and sooo full of flavour. I could whip this up for dinner even!
    Did you get the book for Christmas?

  3. brittany
    i made this today haha
    i had most of the things in my cabinet
    the rest cost me about $3.50

    really tasty
    and i’m usually scared of messing up eggs, but it came out perfect!

  4. Your site is fantastic and I love it’s original concept. I especially love the photography. As a student right, I can relate to not wanting to settle for the regular fare. Keep it up! 🙂

  5. Carrie — I had this dish for lunch, but if you like garlic and spice in the morning, go for it! I’ve been eating more savory breakfasts lately, too.

    Gocha — Those Greek scrambled eggs look and sound delicious!

    Cherie — I borrowed Mangoes and Curry Leaves from the library. I had seen it at a cookbook store last year and was thrilled to find it in the library. I think you’re right, these eggs would make a great dinner as well.

    Damien — Yay, glad you liked it! And thanks for reporting back.

    Jara — Thank you for the kind words. I’m using a 5-year-old point-and-shoot digital camera, so I’m especially happy to hear you like the photography!

  6. Jara — I do the best I can with light in the house, then I adjust in Photoshop to brighten and sharpen. This particular photo was taken next to a big window in the middle of the day, but I used some white paper to diffuse the light. I’m still learning what works…

  7. Oh my goodness, Brittany. I LOVE THIS! Seriously, I can’t get over it. Even though I’m stuffed, I want to eat lunch again, just so I can make it once more.

    Before today, I didn’t even eat eggs. I’d never scrambled one. But since I love Indian food and my family had all the ingredients on hand, I decided to give it a shot. And I’m obsessed with this recipe!

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