Indian Scrambled Eggs Recipe ( Paleo, Dairy Free)
DAIRY FREE II GLUTEN FREE II NUT FREE II SESAME FREE II FISH FREE II SESAME FREE II PALEO II SHELLFISH FREE II KETO II SUGAR FREE
Turmeric and Chilli Scrambled Eggs were a staple in my house when I was a kid. My mom often cooked these flavorful scrambled eggs and paired them with soft chapatis.
I’m a big fan of fast and easy breakfasts, and these eggs come together in under 10 minutes. While my mom sometimes served this dish for dinner with chapattis, it works just as well for a morning meal.
This recipe puts a spiced Indian twist on classic scrambled eggs. You get onions, cumin, turmeric, garam masala, and fresh coriander all mixed in. The result is a delicious and colourful breakfast.
I hope you love these scrambled eggs and enjoy them as much as my family does.
Notes on ingredients for turmeric and chilli scrambled eggs
Bread
I used sourdough bread from Knife and Fork Bakery for this recipe. They are an exclusive gluten-free bakery located in Oxfordshire, UK. If you haven't heard of them, you're in for a treat! Be sure to check out the incredible breads and baked goods they offer here.
If you are looking for even more gluten-free bread options, take a look at my article on the best gluten-free bread brands here. I chose gluten-free bread that contained the least amount of questionable ingredients. We do not need that crap in our bodies especially if our health is already compromised with allergies, sensitivities, intolerances and inflammation.
Turmeric
The spice known as turmeric may be one of the most effective nutritional supplements in existence. Numerous high-quality studies demonstrate that turmeric offers significant benefits for the body and brain. Many of these benefits come from its main active ingredient, curcumin. Read on to learn what the science says about turmeric and curcumin as well as their benefits here. If you can obtain fresh turmeric, I believe it's even better. We can usually find it in many supermarkets, especially in Asian or Indian stores here in the UK.
Eggs
I always prefer to buy organic eggs or, at the very least, free-range eggs when possible. Many eggs are fed genetically modified soy (in fact, most soy is genetically modified unless it is organic), so if you have a soy allergy, be cautious and consult with your allergist to determine if eggs are safe for you to eat. I find that organic eggs taste much better and have a beautifully creamy, rich yolk compared to those from battery-farmed chickens.
Spices
I always buy my spices from my local Indian shop. If you have one nearby, you absolutely must pay a visit. First of all, Indian shops sell their products at much cheaper prices than supermarkets and offer larger sizes as well. I also find that the brands available are more authentic than the blends you find in supermarkets. Plus, visiting an Indian store is like stepping into Aladdin's cave; there is so much to discover, and I always find something new every time I go.
They stock a wide range of naturally occurring vegan and gluten-free foods, including specialist flours, at lower prices than the supermarket, as well as various varieties of vegetables/fruit that you may not have encountered before. And so much more!
Ingredients
Why I love this recipe for turmeric and chilli scrambled eggs
It takes 5 minutes to make, and you can serve it on either toast or with a chappati like we used to eat at home.
This indian version of scrambled eggs is anti-inflammatory thanks to the spices and turmeric. Eggs are also a great source of protein. I always do an inner happy dance when I feed my body nourishing food.
I often eat scrambled eggs for dinner with sautéed vegetables like mushrooms, spinach, sweet corn, or broccoli.
I love having Indian scrambled eggs with sausages, spinach, sliced avocados, and mushrooms for a delicious breakfast. See!!!! This recipe is bloody amazing!! (I'm salivating as I write this.)
FAQ’s
Which type of chilli works best?
Fresh red or green chillies add heat and flavour. You can also use dried chilli flakes if you want less spice or don’t have fresh ones. I always like having red chilli flakes in my cupboard at all times; it’s a staple.
How spicy will these eggs be?
The heat depends on the type and amount of chilli you use. Start with a small amount and add more if you want extra kick.
Can I use plant-based milk or butter?
Yes, plant milk and vegan butter work well. Use unsweetened options to keep flavours balanced.
Do I need any other spices?
Black pepper helps you absorb curcumin from turmeric. Salt rounds out the flavours; use sea salt. You could add a pinch of garlic or onion powder.
Can I make this dish dairy-free?
I would use coconut oil or olive oil, both of which are dairy-free. Plant-based spreads are also acceptable, but not preferred due to their many unnatural ingredients. Avoid milk; use a dairy-free substitute instead.
What goes well with these eggs?
Serve them with toast, avocado, sautéed greens or roasted cubed potatoes. They pair well with anything you’d eat with regular scrambled eggs.
Will turmeric stain my pans or utensils?
Turmeric can leave a yellow tint, especially on plastic and wood. Wash items right after cooking to help prevent stains and leave them in the sunlight, which seems to bleach the colour off; it’s like magic.
How can I keep the eggs soft and prevent them from becoming overcooked?
Cook on low to medium heat, stirring often. Remove from the heat while eggs still look a bit runny, as they’ll finish cooking off the stove. I prefer my eggs to be overcooked for this recipe, as indians we do like our food to be really cooked and not raw AT ALL. So if that’s how you prefer these scrambled eggs, go ahead.
How do I store leftovers?
In the fridge in a sealed container for up to 3 days is fine. I love to eat these scrambled eggs cold with some ketchup on the side! Don't judge me, they taste so good!
Got a question you don’t see here? Leave a comment below!
Feeds 1 - 10 minutes cooking time
Step by step
Recipe
3 tsp olive oil or butter
1/4 onion diced
1 green chilli
1/4 tsp turmeric
1/2 tsp garam masala
1/4 tsp ground cumin
1 tbsp coriander chopped
2 large organic eggs or 3 meduim eggs
Method
Heat the frying pan and sweat the onions and chilli till soft with a little olive oil.
Add the turmeric and other spices and cook out for a couple of minutes.
Then add the eggs and scramble together for a few seconds till cooked.
Finish with chopped coriander. I served my eggs on sourdough toast and grilled cherry tomatoes all within 10 minutes.
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