Scrambled Egg Curry

Egg curries are a staple breakfast dish in Kerala, often enjoyed with Paalappam (Hoppers), Idiyappam (String Hoppers), Chapati, Poori, and more. This particular curry, known as Bachelor’s Egg Curry, is unique because the eggs are not boiled separately; instead, they are directly scrambled into the simmering curry. This method makes it a quick and easy dish to prepare, perfect for busy mornings. Try this delicious and simple egg curry at home and share your feedback!

Ingredients

• Eggs – 3
• Chopped Onions – 4 nos.
• Chopped Ginger – small piece
• Chopped Garlic – 4 cloves
• Green Chillies – 2
• Salt – 3/4 teaspoon
• Turmeric Powder – 1/4 tablespoon
• Coriander Powder – 1 tablespoon
• Kashmiri Chilli Powder – 1/2 tablespoon
• Garam Masala – 1/2 tablespoon
• Corn Flour – 1 tablespoon
• Coconut Milk – 2 cups
• Curry Leaves – 1 sprig
• Oil – 2 tablespoons

Method of Preparation

1. Heat a kadai (deep pan) and add 2 tablespoons of oil.
2. Add chopped onions and salt, then sauté until the onions turn translucent.
3. Add green chillies, chopped ginger, and garlic. Sauté for a minute.
4. Reduce the flame to low and add turmeric powder, coriander powder, chilli powder, and garam masala.
5. Sauté the spices until the raw smell disappears completely.
6. Add the corn flour and mix well.
7. Pour in the coconut milk and bring the curry to a boil.
8. Once the curry is boiling, crack the eggs directly into it, one by one.
9. Allow one side of the eggs to cook, then gently flip them using a spoon.
10. When the eggs are fully cooked, switch off the flame.
11. Garnish the curry with fresh curry leaves.
12. Serve hot with Appam, Chapati, Idiyappam, or Poori.

Enjoy this delicious and easy Kerala-style scrambled egg curry! Let us know how it turned out in the comments.

The recipe

Scrambled Egg Curry

By Riya

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Ingredients

• Eggs – 3
• Chopped Onions – 4 nos.
• Chopped Ginger – small piece
• Chopped Garlic – 4 cloves
• Green Chillies – 2
• Salt – 3/4 teaspoon
• Turmeric Powder – 1/4 tablespoon
• Coriander Powder – 1 tablespoon
• Kashmiri Chilli Powder – 1/2 tablespoon
• Garam Masala – 1/2 tablespoon
• Corn Flour – 1 tablespoon
• Coconut Milk – 2 cups
• Curry Leaves – 1 sprig
• Oil – 2 tablespoons

Method

1. Heat a kadai (deep pan) and add 2 tablespoons of oil.
2. Add chopped onions and salt, then sauté until the onions turn translucent.
3. Add green chillies, chopped ginger, and garlic. Sauté for a minute.
4. Reduce the flame to low and add turmeric powder, coriander powder, chilli powder, and garam masala.
5. Sauté the spices until the raw smell disappears completely.
6. Add the corn flour and mix well.
7. Pour in the coconut milk and bring the curry to a boil.
8. Once the curry is boiling, crack the eggs directly into it, one by one.
9. Allow one side of the eggs to cook, then gently flip them using a spoon.
10. When the eggs are fully cooked, switch off the flame.
11. Garnish the curry with fresh curry leaves.
12. Serve hot with Appam, Chapati, Idiyappam, or Poori.

Recipe by Riya at Home Culinary Crafts. Cooked and tested at home.