Gluten-Free Turmeric Scrambled Eggs

Ingredients

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• 6 large eggs
• 1/4 cup milk or unsweetened plant-based milk Shop
• 1 tsp ground turmeric Shop
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil or butter

Instructions

1. 1 In a medium bowl, whisk together the 6 large eggs, 1/4 cup milk, 1 tsp ground turmeric, 1/4 tsp salt, and 1/8 tsp black pepper until well combined and the turmeric is evenly distributed, creating a bright yellow mixture. Ensure there are no streaks of unincorporated turmeric.
2. 2 Heat 1 tbsp olive oil or butter in a non-stick skillet over medium-low heat until shimmering. The oil should coat the bottom of the pan evenly.
3. 3 Pour the egg mixture into the heated skillet. Let it sit undisturbed for about 30 seconds to begin setting around the edges. You'll notice the bottom layer starting to firm up.
4. 4 Gently push the cooked egg from the edges towards the center of the pan using a spatula, allowing the uncooked egg to flow underneath. Continue this process for about 5-7 minutes, folding and stirring gently until the eggs are softly set and have a creamy, moist consistency. Avoid overcooking, which can make them dry.
5. 5 Remove the skillet from the heat immediately to prevent further cooking. Serve the vibrant turmeric scrambled eggs warm, garnished as desired.

Nutrition (per serving)

Tips & Notes

• Cook the eggs over medium-low heat, as step 2 says, for soft, creamy curds.
• Whisk the turmeric in well, as step 1 says, so there are no dark specks.
• Turmeric stains. Use a light hand with wooden spoons and rinse the pan right away.

Common questions