Curried Egg Scramble

Pen and Palate Curried Egg Scramble

illustration: tram nguyen


When it comes to breakfast foods, I’m all about eggs. Scrambled, hard-boiled, poached, or fried, eggs are delicious, healthy, variable, cheap, and easy to prepare. As a kid I relished my dad’s delicious Sunday feasts, a weekly towering egg pile surrounded by bacon and several bread varieties. When I started working in offices, I’d go for the subpar cafeteria egg concoctions. I’d grab an egg sandwich from the deli for lunch. Somehow, I still have decent cholesterol.

Or at least I did as of my last doctor’s appointment, which was before I started working from home. At that point I started eating a lot more eggs. Like, every day, sometimes twice a day. Did you know a hardboiled egg with horseradish is a great midday snack? And that fried eggs create almost no dishes, especially if you eat them straight off the pan, like a heathen? Eggs! I ate them constantly. For a few weeks, anyway, until, predictably, I got really fucking sick of eggs. The problem was I didn’t know what else to eat for breakfast.

At this point a more creative person would probably have discovered some alternative, hearty kasha-based concoction that is low-fat, heart-healthy, blah blah blah. I simply “borrowed” an idea from a South Asian friend’s mom, who a few months previously had fed me a delicious meal of (hardboiled) eggs with curry. Then I cut it down by a few steps, because I am lazy.

The result is a super easy breakfast food that will impress your boyfriend (or whoever it is you are trying to impress without working too hard) and revive your interest in eggs, should you have lost your way.

Curried Egg Scramble

2 eggs
¼ cup coconut milk per two eggs, ish
½ tsp curry powder per two eggs, ish
Hearty pinch of sea salt
Dash of pepper
Pat of butter

Mix eggs, coconut milk, curry powder, salt and pepper together. Turn the skillet to medium heat and throw the butter on. When the butter has melted, turn the heat to medium low, add your egg mixture, and use a whisk to scramble continuously.

Generally I don’t use milk to make scrambled eggs, because I find the eggs are creamiest if you add no liquid and cook on a super, super, super low setting for an annoying amount of time. But the coconut milk is critical to the curry-egg mixture, probably due to some sort of binding properties(???). And because the milk would take an eternity to cook down on such a low setting, I usually cook my eggs on medium-low heat until I lose all patience, then raise the heat to medium for like 20 seconds, after which point I once again turn the heat to low, likely only for another 20-30 seconds. When the eggs are JUST solid – which is where I like them to be — remove from heat and eat.

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