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Scrambled Egg Curry

Updated: Jun 5

Scrambled Egg Curry

Total cooking time

40 minutes





Egg curries are usually one of the most common breakfast curries in Kerala. It goes well with Paalappam(Hoppers), Idiyappam(String hoppers), Chapati, poori, etc. This curry is also known as Bachelor’s egg curry. In this recipe, eggs are not boiled and kept aside for cooking. Instead, eggs are directly scrambled into the boiling curry. So, it is a very less time consuming curry. Do try this easy tasty egg curry in your home and let me know your feedback.


  1. Eggs – 3

  2. Chopped Onions – 4 no’s

  3. Chopped Ginger-small piece

  4. Chopped Garlic- 4 cloves

  5. Green chilli – 2

  6. Salt – 3/4 teaspoon

  7. Turmeric powder- 1/4 tablespoon

  8. Coriander powder- 1 tablespoon

  9. Kashmiri chilli powder – 1/2 tablespoon

  10. Garam Masala – 1/2 tablespoon

  11. Corn flour – 1 tablespoon

  12. Coconut milk- 2 cups

  13. Curry leaves – 1 sprig

Method of preparation

  1. Heat a kadai and add 2 tablespoon of oil

  2. Add onions, salt and sauté well till translucent

  3. Add green chillies, ginger and garlic

  4. Add turmeric powder, coriander powder, chilli powder and garam masala in low flame

  5. Sauté till the raw smell goes completely

  6. Add corn flour

  7. Then add coconut milk to it

  8. To the boiling curry, add the eggs directly one by one

  9. When one side of the egg is boiled, slowly flip the eggs using a spoon

  10. When the other side is also boiled, switch off the flame

  11. Garnish the curry with curry leaves.

  12. Serve hot with appam, chapatis etc.

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