Vadouvan Scrambled Eggs

By • November 18, 2016 0 Comments

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Author Notes: Vadouvan Scrambled Eggs with RawSpiceBar’s Indo-French VadouvanRawSpiceBar

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Serves 2

  • 1 packet RawSpiceBar’s Indo-French Vadouvan
  • 1 tablespoon ginger
  • 1/4 teaspoon coriander (chopped)
  • 1 piece tomato
  • 6 pieces eggs
  • 4 tablespoons milk
  • 2 tablespoons butter or coconut oil
  • 6 pieces spring onions
  • 2 pieces fresh red chiles (optional)
  1. Beat eggs until well mixed. Add milk and beat together.
  2. Heat butter or oil in a large heavy pan, add onions and cook until translucent, about 4-5 minutes. Add chiles (optional) and RawSpiceBar’s Indo-French Vadouvan. Add ginger and cook until fragrant, 2-3 minutes.
  3. Add chopped coriander and tomato and saute. Stir in egg and cook over low-heat, until creamy. Serve and enjoy!

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