4 large eggs (if you prefer, substitute two egg whites for one of the eggs)
Pinch salt and ground black pepper
1 tsp curcumin (turmeric) powder
2 Tbls milk or water (milk will make the eggs denser and creamier; water, fluffier and lighter)
1 Tbls olive or grape seed oil
1/2 tsp grated Parmesan
Sprinkling of chopped chives
In a medium-sized mixing bowl, use a fork to mix eggs, salt, pepper, and curcumin powder. (Be very careful with the curcumin powder: it will dye everything it touches a bright, summery yellow.)
Add olive or grape seed oil to a large sauté pan or skillet, and set your burner to medium-low heat.
While the oil is heating, stir milk or water into your egg mixture.
When oil is hot, pour egg mixture into pan or skillet. Let eggs set for 15-20 seconds before gently scrambling with a wooden spatula.
Add Parmesan. Let set for another 15 seconds, and gently scramble again.
Repeat until eggs look almost but not quite cooked. (They’ll continue to cook on the plate.)
Serve, and add a sprinkling of chives to each dish for garnish.
Published on: July 19, 2010
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