On Saturday mornings, just as the rest of the world wakes up, I’m already in the kitchen. I have butter browning in my skillet, onions finely diced, and a slurry of eggs and cheese waiting in the wings. I just love starting my weekend with scrambled eggs, especially when I get to share with family and friends.
But sometimes I get a little exuberant with my egg cracking, or overestimate how much my loved ones can eat. The result—a sad pile of uneaten eggs, and a desperate search for ways to use them.
Which is why I was very excited when I discovered how Julia Turshen repurposes leftover scrambles in her latest cookbook, Now & Again: a soulful, intensely satisfying curried egg salad.
To give breakfast a new lease on life, you just need three ingredients: curry, mayo, and (of course) those leftover eggs:
"Let them cool to room temperature (which they probably already are if they’re leftover), put them into a bowl, and break them up with a spoon," Turshen says. "Add a good shake of curry powder and then bind with as much mayonnaise as you like (egg salad is a very personal thing). Or you can use half mayonnaise and half plain Greek yogurt if you want to lighten things a bit. Taste and adjust the seasoning with salt and curry powder if needed."