TSC’s Curry Eggs


Today I am proud to present an invention of my own: Curry eggs. (It was new idea to me, anyway. Does anyone else do this?) I added between ¼ and ½ a teaspoon of vindaloo curry paste (Patak’s brand, cumin & chile) to two eggs, mixed thoroughly, and scrambled as usual. This was VERY tasty! That stuff’s concentrated paste meant for sauces, so the amount I’m saying to put in will make for a LOT of flavor. It doesn’t even taste much like eggs, but, instead, almost meaty. The other Patak’s curry pastes (like madras) work well for this too.

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