Coconut and Turmeric Scrambled Eggs with Wholegrain Toast
Video taken from the channel: Circuit Factory Food
SCRAMBLED EGGS WITH KALE & COLLARD GREENS
Video taken from the channel: JUSTIN KING
Indian Spiced Egg & Spinach Wrap | Gordon Ramsay
Video taken from the channel: Gordon Ramsay
Breakfast Kale Turmeric Scramble Recipe
Video taken from the channel: Fresh Body Mind
Scrambled Eggs Kale & Mushrooms over Paleo Bread
Video taken from the channel: Julian Bakery, Inc.
the perfect tofu scramble | hot for food
Video taken from the channel: hot for food
Breakfast Kale Turmeric Scramble Recipe
Video taken from the channel: Superfood World
Ingredients 4 medium red skin potatoes 1 medium onion 1.5 tablespoons olive oil 1/2 teaspoon salt 1 medium bunch kale 1 tablespoon olive oil 1/2 teaspoon salt 8 large eggs 1/4 teaspoon ground turmeric 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.Heat the Butter Olive Oil in a skillet.
In a separate bowl whisk the eggs. Add the spices and heat until fragrant. Add the chopped kale to the Butter Olive Oil and cook until slightly wilted.Whisk eggs, milk, turmeric and other spices together in a larger bowl.
Gently pour egg batter on an oiled sheet pan (or in large casserole dish). Place in oven for 10-12 minutes or until eggs have started to set. Remove or gently pull the out the oven rack, stir eggs on the sheet pan with wooden spatula, then slide back in oven.
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.
Stir the eggs and potatoes with a spatula and when they are the desired consistency, take the pan off the heat. Cook them according to taste, cooking longer for well-done eggs and vice versa. Place the scrambled eggs and potatoes on a plate and sprinkle over some.
Warm canola oil in a small skillet. Stir turmeric into oil; immediately add eggs. Pour in water; cover and cook until firm, 2 to 3 minutes.
I am fairly sure I’ve commented before but this is one of my favorite recipes! Tonight I made it with potatoes as a scramble. For the first time I added just a wee bit of turmeric and they looked just like scrambled eggs. So yummy!!! If there was a 10 star rating this recipe would get it.
Basic Easy Egg Scramble The Paleo Running Momma eggs, salt, pepper, ground sausage, coconut oil, kale, water and 1 more Crock Pot Egg Scramble The Cozy Cook frozen potatoes, cooking spray, eggs, heavy cream, monterey jack cheese and 2 more.Ingredients 1 yellow onion, chopped 4 cloves garlic, sliced or minced 5 cups potatoes* 1/2 Tablespoon turmeric powder 1 teaspoon salt 1/2 teaspoon black pepper 1/2 Tablespoon curry powder, optional 3 – 4 Tablespoons olive oil.Vegan scrambled eggs or scrambled tofu served with roasted sweet potatoes and white bean hollandaise sauce.
Step-by-step instructions on how to make vegan scrambled eggs. And to make this vegan meal complete: roasted sweet potatoes and white bean hollandaise. Before I tried this for the first time, the thought of a tofu scramble sounded kind of.
Turmeric Eggs with Kale, Yogurt, and Bacon. Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes. Add roasted sweet potato or cooked grains to make it even more.
This protein-packed and nutrient-dense tofu scramble with kale and roasted potatoes is loaded with flavors from the variety of spices in this recipe. It makes for an incredibly healthy breakfast on a Sunday morning. It’s flavorful, crisp, and so satisfying!Heat the butter in a skillet. In a separate bowl whisk eggs.
2. Add chopped kale to the skillet and cook until slightly wilted.Preheat the oven to 400 degrees F. Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender.
List of related literature:
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| from Encyclopedia of Jewish Food |
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| from Cooking with the Bible: Biblical Food, Feasts, and Lore |
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| from Ayurvedic Healing Cuisine |
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| from Rasachandrika: Saraswat Cookery Book with Notes and Home Remedies, Useful Hints and Hindu Festivals |
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| from Beyond Training: Mastering Endurance, Health & Life |
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| from Keto Restaurant Favorites |
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| from The Earth Diet: Your Complete Guide to Living Using Earth’s Natural Ingredients |
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| from Authentic Iran: Modern Presentation of Ancient Recipes |
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| from Fine Haitian Cuisine |
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| from The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published, Containing… to which are Added, One Hundred and Fifty New and Useful Receipts, and Also Fifty Receipts for Different Articles of Perfumery, with a Copious Index |
17 comments
Gordan Singh Punjabi adding the touch of butter by adding 4 cubes of butter xDDD
I added bell peppers to the tofu scramble and I absolutely loved it! Made it with roasted potatoes and it was so delicious! I need to make your other recipes now:)
This looks easy and yummy, I’ve been vegan since February of 2019 and am super happy that I can make a egg dish. JUST EGG is way too expensive and this dish looks easy and simple!!!
Finally a cooking vid with out a human crapping on with their annoying quirky personality… Just straight to the point.
Wife had a rough night with our newborn so I decided to wake up early and make her a real breakfast. Typed in tofu scramble and saw this. Cooked it and holy crap, this is amazing. I’m not vegan, and I’m eating keto, but if I wasn’t I would’ve devoured the entire portion. This is amazing. Better than the crap they try to pass off at restaurants. 10/10
@hot for food: How long do you think it will store in the fridge? I’m thinking meal prep breakfast burritos. Seems easy enough to just keep a container of this at work and then pop some on a tortilla when I get to work and heat it up. Would that be good?
I’ve been vegan for a month & Açai bowls, chia seed pudding, and avocado toast are all I eat for breakfast & I was getting kind of tired of it so thank you for this recipe
Okay this is the fourth recipe of yours that I’ve tried. All AMAZING……I think it’s time to invest in the cookbook!!!
This recipe is unreal, tried a few on here but haven’t found one as good
Tip: there is the stuff called black salt, which I guess is similar to Himalayan pink salt except it has more sulfur in it. Anyway, it smells like eggs. I know that sounds a little weird, but if you replace the salt in this recipe with black salt, it takes this recipe to a whole new level. Also, try putting cashew cream instead of plant milk in the recipe for super creamy scrambled tofu. Yum!
How was the tofu super crumbly? Was it set to dry for a period of time? What firmness of tofu is recommended? Thanks!
there is no street food like this in india..! you just made up…
Not sure what got me more hype in this video, the music, the tofu, or simply the fact that I’ve been vegan for a month and I have never felt better in my whole life.
First time making this, all i can taste is turmeric and i hate that taste.
Nice! I also have tofu scramble on my page. It’s such a delicious dish!
I just made this but used a little vegan melted butter because I only had vanilla almond milk. It was amazing! Way better than real eggs honestly.
Imma take out nutritional yeast because sadly i dont like the taste of it at all �� i wish i did