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Scrambled eggs (3 types)
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Scrambled eggs is an easy dish made with stirred or beaten eggs, cooked perfectly in even heat. This recipe has 3 types of scrambled eggs which are delicious, protein-rich, healthy and can be served specially for breakfast, lunch, and dinner.
Course
Breakfast
Cuisine
Indo-Chinese, American
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
5
servings
Calories
161
Author
Sangeetha Vel
Ingredients
To Prepare Plain Scrambled Eggs
4
Egg
beaten
½
tsp
Salt
adjust as needed
1
tsp
Butter
room temperature
To Prepare Vegetable Scrambled Eggs
4
Egg
beaten
2
tsp
oil
¼
cup
onion
finely chopped
¼
cup
Carrot
finely chopped
¼
cup
Green bell pepper
finely chopped
¼
cup
Cabbage
chopped
1
tbsp
Chili sauce
1
tsp
Ginger garlic
finely chopped
1
tsp
Soy Sauce
¼
tsp
Salt
adjust as needed
To Prepare Masala Scrambled Eggs
2
tsp
oil
1
tsp
Mustard Seeds
¼
cup
Onion
chopped
2
Green chili
sliced
¼
tsp
Garam masala powder
¼
tsp
Chili powder
adjust as needed
½
tsp
Coriander powder
¼
tsp
Pepper powder
¼
tsp
Salt
adjust as needed
US Customary
-
Metric
Instructions
To Prepare Plain Scrambled Eggs
In a bowl beat 4 eggs along with salt and keep it aside
In a frying pan with medium heat, add butter and pour in the beaten eggs
Gradually start pulling, folding, and lifting the egg until it thickens and cooked evenly
Continue the process and do not stir constantly which results in a hard scramble
Once done remove the scrambled eggs from the pan
Serve plain scrambled eggs immediately
To Prepare Vegetable Scrambled Eggs
In a frying pan with medium heat, pour oil and add chopped ginger-garlic, sauté until its fragrant
Add onion and sauté until it turns soft
Add carrot, green bell pepper, cabbage and saute until it is 70 % done
Put in chili sauce, soy sauce and give a quick toss
Beat the egg with salt and pour it to the vegetable mixture in the frying pan
Allow the egg mixture to cook by folding and tossing them on and off until there is no visible liquid
Remove and serve with bread, chapati, roti or with rice
To Prepare Masala Scrambled Eggs
In a pan with medium heat pour oil, add onion, green chili, and saute until the onion turns soft
Add chili, coriander, garam masala, pepper powder, salt, and combine everything well
Put in the beaten eggs and stir by folding and tossing until the egg is completely cooked
Remove from heat and serve warm with roti, bread, chapati or dosa
Notes
Beat the eggs before adding it to the pan which gives soft and fluffy results
Always cook in medium heat to get the best evenly cooked egg scramble
Chives, scallions, spinach, and other ingredients of your choice can be included along with the vegetables to make it healthier
Butter and oil are used in this recipe but it can be also replaced with oil of your choice
Using a good quality non-stick pan avoid the eggs to get sticking or burning to the pan
Nutrition
Serving:
1
serving
|
Calories:
161
kcal
|
Carbohydrates:
5
g
|
Protein:
10
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
264
mg
|
Sodium:
747
mg
|
Potassium:
185
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1597
IU
|
Vitamin C:
12
mg
|
Calcium:
52
mg
|
Iron:
1
mg