Turmeric Scrambled Eggs

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 to 4 servings


  1. Whisk 3 eggs with 1 tablespoon water; season with salt and pepper. Heat 1 tablespoon butter in a nonstick skillet over medium heat. Add 1 tablespoon grated peeled fresh turmeric (or 1 teaspoon ground) and cook, stirring, 15 to 30 seconds. Add the eggs, reduce the heat to medium low and cook, stirring, until just set, about 3 minutes. Top with chopped chives, parsley and dill.