Dill Turmeric Scrambled Eggs
A refreshing take on an easy breakfast classic. Dill turmeric scrambled eggs will brighten any brunch menu.
Servings: 2
Calories: 160kcal
Ingredients
- 4 Large Eggs
- 2 Tbsp Unsalted Butter
- 2 Tbsp Heavy cream sub milk or half and half if necessary
- 1 Tbsp Fresh Dill Or 1 tsp dried dill
- 1/2 Tsp Turmeric powder
- Salt and pepper to taste
Instructions
- Whisk eggs together in a medium bowl until completely combined. At least 30 seconds.
- Whisk in salt, pepper, cream, dill and turmeric.
- In a non-stick pan on medium-low flame melt 1 tbsp of unsalted butter.
- Once the butter is melted and slightly bubbly, pour in eggs.
- With a silicone spatula gently fold the eggs towards the middle, stirring frequently until eggs start to develop curds.
- Once curds begin to form slow stirring to allow for larger curds to form. Fold into the middle to allow liquid to run to the edges.
- Add final tbsp of butter and fold into mostly cooked eggs.
- Turn off the heat once the butter has completely combined. Eggs will continue to cook when removed from heat so plate quickly.
- Serve and enjoy immediately.
Notes
We recommend using a whisk over a fork. Combine eggs vigorously for the best results.