If a spice jar of turmeric has been sitting unused in your spice rack, here’s an idea: add a dash to scrambled eggs. It’s an easy way to add turmeric to your diet. If you want a double hit of turmeric, keep a nub of fresh turmeric root in the fridge, and grate a little over eggs once they’re cooked.
First, heat a tablespoon of fat in a small saucepan. Butter, ghee, and coconut oil are all great choices with turmeric, but if you haven’t tried red palm oil with scrambled eggs, give it a try. The heavy texture of red palm oil thickens the scramble, so it’s almost like eating an omelet. Plus, there’s something about the flavor of red palm oil that’s really great with eggs.
Once the oil is hot, add the powdered turmeric. Heating spices in fat is called “tempering,” and it’s a technique used often in Indian and Middle Eastern cuisines. Hot fat unlocks the flavor, aroma and healing properties of spices.
Start with just a dusting of turmeric, especially if you’re not used to the slightly bitter flavor (to mellow the flavor of turmeric in eggs, add a drizzle of coconut milk or whole cream, or grated cheese). Garnishes like green onion, fresh herbs and a hefty grind of black pepper are fantastic with turmeric. Black pepper doesn’t just taste good with the spice, it’s also necessary for absorbing curcumin, the primary constituent of turmeric with the health benefits.
Toast isn’t necessary, obviously, but turmeric scrambled eggs served on a slice of honey-sweetened Primal cornbread…it’s a delicious way to start the day.
Servings: 2
Time in the Kitchen: 10 minutes
Ingredients
- 4 eggs
- 2 tablespoon red palm oil, or other fat (30 ml)
- ¼ to ½ teaspoon ground turmeric (1.2 to 2.5 ml)
- Black pepper and sea salt
- Optional: Fresh turmeric root
- Garnishes: Fresh herbs like cilantro, parsley, chives or dill, black pepper, green onion
Instructions
Whisk the eggs together in a bowl, or, for eggs with runny yolks and fully intact cholesterol, separate the whites and yolks into separate bowls and scramble the whites. Add a pinch of salt.
In a small saucepan over medium-low heat, warm the red palm oil. When the oil is hot, add powdered turmeric. Cook 20 seconds, stirring the turmeric into the oil.
Add the eggs (or, just the egg whites). Let the eggs cook undisturbed until the egg begins to set around the edges. Use a spatula to move and stir the eggs around the pan. If you’ve separated the whites and yolks, then add the yolks now and briefly scrambled.
When the eggs are just barely set, remove from the pan. Grate fresh turmeric root on top (optional). Sprinkle sea salt and black pepper over the eggs and garnish with fresh herbs, green onion.
The post Midweek Quick Cooking: Turmeric Scrambled Eggs appeared first on Mark's Daily Apple.
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