Turmeric scrambled eggs with garlic adds a fun, creative new twist to the breakfast menu, especially if you have an abundance of fresh eggs like we do!
I’ve always loved eggs, but ever since we got our flock of laying hens, our egg consumption has gone through the roof. These days, it’s not unusual to find 4 to 6 dozen eggs in our fridge at any given time!
While I love eggs in all their forms, these turmeric scrambled eggs with garlic are one of my favourite ways to enjoy them and get all of the flavour and nutrition of turmeric and fresh garlic at the same time.
The first time I tried them was when one of my friends came to visit with her husband and three young children. She made a pan of these scrambled eggs for breakfast and told me it was an easy way to get turmeric and garlic into her kids. Fair enough, and I am ALLLL about the extra health benefits (which we’ll talk about in a minute), but what I was most impressed with was the flavour!
I actually could have mistook the turmeric for cheddar cheese in these eggs at first. I think it was a combination of the colour of the turmeric powder and the flavour combination of all the ingredients combined, but I was surprised at how good they tasted. Turmeric can be a pretty strong flavour, so I liked that the turmeric in these eggs wasn’t overbearing. In fact, they tasted so good that both her kids and mine (all under 6 years old at the time) ate every last bite!
I’ve continued to make this dish regularly ever since and have served it to my own family many times without a complaint or any leftover food. So I decided it was high time that I share it with you too, friend, so that you can enjoy it with your loved ones at your family table too.
But before I share the (super simple) recipe with you, let me tell you about some of the health benefits of these garlicky turmeric eggs…
Health benefits of turmeric eggs & garlic
Let’s start with the foundation of this dish: eggs. Not only are eggs a staple food in any low carb diet (such as Keto), they’re packed with high-quality protein and micronutrients like vitamins A, B6, B12, D, E and K, as well as zinc, copper, folate, selenium, calcium and iron, to name a few.
In fact, eggs are considered to be one of the nutritious foods on the planet due to the concentration of vitamins and minerals and the balance of macronutrients (fat, protein, carbohydrates) present in eggs.
Of course, I always recommend eggs from happy, healthy, free range chickens. If you’ve ever compared a store-bought egg from a factory farm to a farm fresh egg from your own property (or a nearby farm), you know there’s a clear difference in the colour of the yolk and the flavour of the eggs. And theres a difference in the health benefits too.
You are what you eat, right? So when it comes to eggs, make sure you’re eating eggs from happy, healthy chickens that have been raised well and fed a natural diet of bugs and grass in addition to grains. They’re much healthier than eggs from chickens that have been given antibiotics, eaten nothing but grains and lived in overcrowded, unsanitary and downright depressing conditions their entire lives. If you’re not raising your own chickens, it’s well worth the extra couple bucks to buy them from a local farmer (plus you’re supporting your local community and healthy, ethical farming practices instead of big box stores and factory farms).
Health benefits of turmeric
Turmeric burst onto the food scene as “superfood” a few years back, and for good reason. It has anti-inflammatory properties, supports healthy joints and even reduces arthritis pain, promotes better heart and brain health and reduces bad cholesterol. It’s also a powerful antioxidant and can even help to support weight loss, lower blood sugar and even lower stress hormones in the body.
As far as nutrients go, turmeric is a good source of iron, manganese potassium and vitamin C, and of course, it’s low in calories, making it perfectly suited to just about any diet.
Finally, I add garlic to my turmeric scrambled eggs for added flavour and extra health benefits. Garlic contains potent medicinal properties that can help with everything from detoxifying the body to preventing colds and flu to reducing blood pressure, lowering cholesterol and risk of heart disease and even helping to prevent alzheimer’s and dementia.
Garlic is an excellent source of manganese, vitamins B6 and C and selenium, among many other extremely beneficial micronutrients.
I could write a short book about the health benefits of these three foods alone, but I’ll spare you my rambling.
Here’s the recipe:)
How to Make Turmeric Scrambled Eggs and Garlic
Ingredients:
- 3 eggs
- 1 large clove garlic, sliced or minced
- 1/2 tsp. ground turmeric powder
- knob of butter
- 1 Tbsp. Sour cream or Greek yogurt
- Salt (to taste)
- Fresh or dried chives (optional)
Directions:
I like to cook whatever I can in my cast iron pan because a) I hate using non-stick Teflon for health reasons and b) I love that cooking in cast iron actually adds even more iron to my food. (I’m naturally iron-deficient, so extra iron is always a good thing).
However, I DON’T love cooking eggs in cast iron because they tend to stick like crazy, no matter how much butter or oil I use. So I recently invested in an Always Pan, which is an aluminum pan with a non-toxic, nonstick ceramic coating made without potentially toxic materials like PFOAs, PTFEs, other PFAs, lead, cadmium and toxic metals that are present in Teflon and other non-stick cookware.
You can, of course, cook these eggs in whatever pan you would normally make scrambled eggs in. But just as farm fresh eggs and home/locally-grown garlic is healthier than their conventional counterparts, so too is cast iron better than non-stick in almost every way.
In either case, start by sautéing some sliced garlic in a generous amount of butter and cook until the garlic begins to soften (a couple minutes).
In the meantime, beat your eggs in a mixing bowl along with ½ teaspoon of ground turmeric.
Turn the heat to medium-high and add the eggs and turmeric to the pan. Scramble the eggs, pushing them around the pan until the garlic is mixed in well. When the eggs have almost finished cooking, add a generous spoonful of sour cream or greek yogurt and mix it in. This makes the eggs extra rich and creamy.
At the very end, add some salt to taste. It’s best to add the salt at the very end because it can actually make the eggs more watery if added in when the eggs are still in their liquid form.
You can also add in some dried chives or top with fresh chives if you like.
Serve hot on their own or with a side of buttered toast or bacon (with whatever you like to eat with your scrambled eggs).
Et voilà! Turmeric scrambled eggs with garlic, cooked to perfection and just as delicious as they are nutritious.
What’s your favourite way to enjoy turmeric? I’m always looking for ways to add more healthy ingredients like turmeric to my own diet so let me know how you use turmeric in the comments below!
Turmeric Scrambled Eggs with Garlic
Ingredients
- 3 eggs
- 1 large clove of garlic, sliced or minced
- 1/2 tsp. ground turmeric
- knob of butter
- 1 Tbsp. Sour cream or Greek yogurt
- Salt (to taste)
- Fresh or dried chives (optional)
Instructions
- Melt butter in a pan on medium high heat. Then sauté garlic until the garlic begins to soften (a couple minutes).
- In the meantime, beat your eggs in a mixing bowl along with the turmeric. Add the eggs and turmeric to the pan and scramble the eggs, pushing them around the pan until the garlic is mixed in well.
- When the eggs have almost finished cooking, add a generous spoonful of sour cream or greek yogurt and mix it in. This makes the eggs extra rich and creamy.
- At the very end, add some salt to taste, along with some dried or fresh chives (optional).
- Serve hot and enjoy:)
I eat eggs almost every day. I’m always looking for new recipes and this one is awesome! I added cracked black pepper at the end like someone suggested and it really enhances the flavor. So very tasty. It’s my new favorite recipe. Thank you! ?
Thanks for this little recipe. Soon I will try it out. Probably I will adjust it a little by adding a bit of black pepper to the turmeric. It seems that the piperine in black pepper enhances the absorption of curcumin in turmeric.
Interesting! I didn’t know that! Thanks for the tip:)