Scrambled Egg Curry

This recipe is an old standby. It's perfect because it's fast (I've got it down to 20 minutes from start to stuffing your face), it's made with ingredients you always have on hand, it's spicy, it's filling, it's vegetarian but packs plenty of protein, and it's delicious. What it is NOT is a beauty queen among foods. It's ugly, but you won't care once you start eating.

For a scrambled egg curry, of course, you need eggs; give 2-3 per person. Onions--usually I use regular yellow onions, but I had some shallots available. Rice. Milk. Garlic. Curry powder. Ground ginger. Salt and pepper. A bit of butter. Okay, a lot of butter.
Melt the butter in a large frying pan and add finely diced onion and a pinch of salt, stirring until the onions are soft and limp.
Here is a better focused picture!
Meanwhile take your eggs and put them in a mixing bowl. Add a splash of milk or, if you have it, cream. The cream will make for a slightly more unctuous final product and if you have no objections, I highly encourage the liberal use of it. Just pretend you're making an omlet and add a corresponding amount. It's not rocket science people.
Now mix that up, adding lots of black pepper and some salt as well.
When the onions are soft and melting, add the curry powder, garlic and ginger. Mix thoroughly with the onions.
Pour the eggs on top and proceed to make scrambled eggs. Make sure you agitate the onions well with the eggs so the eggs don't go hard and rubbery and to disperse the spice thoroughly.
Don't scramble them too hard, that's no fun! Keep it soft, but not liquid.
Did I mention you should have made the rice by now? Sorry. Insert that step somewhere above. Pile the egg curry on top of the steaming rice. I told you it isn't a beauty queen. Just eat it up.
Does a perfunctory garnish make it look any better? No? Just eat it.