From our family kitchen
Scrambled Egg with Turmeric
Published
Preparation Time: 5 minutes
Cooking Time: 5 minutes or so
Serves: 1
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian
Ingredients
- 1 tsp Lucy Bee Coconut Oil
- 2 eggs, beaten
- ½ tsp. Turmeric powder
- Himalayan Salt and Whole Black Peppercorns ground, to season
Method
- Add the Lucy Bee Coconut Oil and eggs to a saucepan on a low to medium heat.
- Leave to sit for 30 seconds, then slowly ‘push’ the eggs around with a spatula.
- Add in the Turmeric Powder and stir.
- Once almost cooked, remove from heat, as the eggs will still cook further. Season with Himalayan Salt and ground Whole Black Peppercorns.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story