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Creamy, fluffy scrambled eggs elevated with the beautiful color of turmeric and the delicate aroma of saffron. A simple yet elegant breakfast that brings a touch of Indian flavor to a classic dish.
Infuse Saffron and Prepare Egg Mixture
Sauté the Aromatics
Scramble the Eggs to Perfection
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Creamy, fluffy scrambled eggs elevated with the beautiful color of turmeric and the delicate aroma of saffron. A simple yet elegant breakfast that brings a touch of Indian flavor to a classic dish.
This indian recipe takes 17 minutes to prepare and yields 2 servings. At 307.72 calories per serving with 20.16g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Garnish and Serve Immediately
Incorporate 1/4 cup of finely chopped tomatoes (deseeded) along with the onions for a classic 'Anda Bhurji' style. You can also add finely chopped bell peppers or spinach.
For a warmer, more complex flavor, add a pinch (1/4 tsp) of garam masala to the egg mixture before cooking.
Use a neutral oil like avocado oil instead of ghee and substitute the milk with unsweetened almond milk or coconut milk.
Fold in 2-3 tablespoons of grated cheddar or crumbled feta cheese during the last 30 seconds of cooking.
Eggs are a complete protein source, providing all nine essential amino acids necessary for building and repairing tissues, supporting muscle health, and keeping you full and satisfied.
This recipe features turmeric, which contains curcumin, and ginger, which contains gingerol. Both are potent natural compounds known for their powerful anti-inflammatory and antioxidant effects.
Saffron is not just for color and flavor; studies suggest it may have mood-lifting properties and can act as a natural antioxidant, protecting your cells from oxidative stress.
One serving of this recipe contains approximately 300-320 calories, depending on the exact size of the eggs and type of milk used. It's a nutritious, protein-packed breakfast.
Yes, this is a very healthy dish. Eggs are a great source of high-quality protein and essential nutrients. Turmeric and ginger provide powerful anti-inflammatory benefits, and saffron is known for its antioxidant properties.
The key is low heat and patience. Cook the eggs slowly over low heat and remove them from the pan while they are still slightly glossy and moist. The residual heat will finish the cooking process.
Absolutely. Replace the ghee with a neutral oil like avocado or coconut oil, and use a dairy-free milk alternative such as unsweetened almond milk or light coconut milk to soak the saffron.
These eggs are versatile. They pair wonderfully with buttered toast, Indian pav, warm rotis, or parathas. You can also serve them alongside some sliced avocado for a complete meal.
It is best to cook the eggs immediately after preparing the mixture. Letting the raw egg mixture sit for too long, especially with salt, can break down the proteins and result in watery scrambled eggs.