Ginger & Turmeric Egg Scramble – AKA: Gotta Fit Everything Possible Into One Scramble

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This one is LOADED! But your joints won’t be as the ginger/turmeric combo is said to reduce inflammation among other health benefits. This recipe is a play on the egg scramble I have almost every morning, just with a few more bougie ingredients.

An egg scramble is a great way to incorporate all sorts of nutrition into one meal, notably multiple sources of protein and vitamin and fiber rich vegetables. In this day and age of consolidation (yes, I see you all on your morning walks, trekking up the hills in your Lululemons, with your coffee in hand, all the while taking an out-of-breath business call) it’s important to get as much out of your day in as little time as possible. Eating well is no exception, and hopefully this recipe can help you start your impossibly busy day.

Of course I like to add some spice, so I decided to include Thai chilies. They are quite a bit hotter than jalapenos, but they are also quite a bit smaller, so don’t be put off by the quantity. You CAN substitute milder peppers if you’re not super into spice. If you’re looking for something different, I think this is it.

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Serving Size: 2 – or 1 Me

• 4 Large Eggs of the Chicken
• 1 Tbsp. Ginger, minced
• 2 Tbsp. Garlic, minced (about 3 medium cloves)
• 1/2 tsp. Ground Turmeric
• 2 small Gold Potatoes
• 3 rings each Red/Orange Bell Peppers
• 3 large Crimini Mushrooms
• 1 ring Red Onion
• 4 Thai Chilies (AKA Bird’s Eye Chilies)
• 1 Tbsp. Salted Butter
• Sea Salt
• Fresh Ground Black Pepper
• Neutral Oil

Chicken:

• Chicken Breast
• Kosher Salt
• Fresh Ground Black Pepper
• Onion Powder
• Garlic Powder
• Paprika
• Extra Virgin Olive Oil

Garnish:

• Avocado
• Cilantro
• Sour Cream

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1.) We’ve got to get our herbs and spices in order. Mince up your ginger, garlic, and Thai peppers. I decided to go with a 2:1 garlic to ginger ratio as I felt the flavors balanced at this point. I could have chosen to mince whole turmeric root, and some was available at my local store, but I already had a fairly fresh jar of ground turmeric at home. Feel free to substitute the powder for the fresh stuff if you so choose (you won’t).

Cut up the onion and bell peppers into smaller segments. With onion, I just cut the whole ring into a four part cross section, and the pepper rings in half and then into further thirds the opposite direction. Quarter up your mushrooms and potatoes, and boom, you’re done!

2.) Next, preheat your oven to 350 F and fire up a trusty stainless steel or cast iron pan on medium high and season some chicken breasts. The reason I’m not including amounts in the ingredients list is because you have to apply a light “dusting” of each ingredient, trying to cover the chicken entirely. I’ve never measured how much this requires, but the photos will give you an idea.

Coat the meat with olive oil, add your spices, and then brown each side for about a minute and a half each. I then finish them off in the oven in the same pan (make sure you can put your pan in the oven) for about 8 minutes or so (your results may vary) or until the internal temperature hits 165 F.

3.) Now bust out the most slippery nonstick pan you own. I’m talking about one with ALL the Teflon and PTFE’s and whatever death chemicals they say are bad for you. You know what’s also bad for you? When your eggs stick to your pan. There are other types of nonstick pans like ones with ceramic coating (which I actually used for this one), but use what you have. Preheat to medium, apply your cooking oil, and (gently) throw in your potatoes.

This one can take some time because potatoes take a while to cook through, but you don’t want to burn them. Keep your eye on them while they cook, for about five minutes or so, flipping them so they can brown on all sides. Perhaps at about that time, they should be about as brown as you see below. If not, keep going until you’ve got them a little singed. And, no, they’re not even remotely done.

4.) Things will be quicker from here on out. You will be adding these next ingredients in this order: bell peppers, onions, and mushrooms. Let them each cook for about three minutes, browning them a bit, before mixing and then adding the next ingredient. Hold off on the spices for a moment.

5.) Crack you chicken produce into a bowl and mix. I’m not talking 5 seconds. Or 10. I’m talking about 30 seconds or more of solid mixing time. Using a whisk is optimal, but I use the “spoonula” that I use for the rest of the meal because I’m just used to it.

6.) Give the whole admixture in the pan a few good flips and add the ginger, garlic, and chilies, and some salt and pepper. Let those sit for 30 seconds and add the turmeric and mix everything again. Then…the BUTTER! Let the butter melt a bit and mix and flip everything in the pan a few times more until everything is coated with butter and the ground turmeric. The butter is just meant for flavor and as a final lubricant for the upcoming eggs.

7.) Then, take your bowl with your whipped eggs and pour it into the pan. Throw some more salt and pepper onto the top of your magnificent concoction. Cube up some of the chicken breast and toss them into the mix as a final ingredient. Let the eggs cook for a couple minutes so that the bottom cooks and hopefully your pan is slippery enough so you can flip its contents a couple times. If your nonstick pan has got some wear to it and you can’t flip everything, just mix it up trying not to break up the eggs too much. Keep everything in there until your eggs are at the precipice of browning.

As a final step, plate it all up and garnish to your liking. I sliced up some avocado, added a dollop of sour cream and sprinkled a little diced cilantro on top. Now you’re ready to tackle your multi-faceted work day while you paint your nails, create a video reel for your Instagram, and speak with your psychiatrist, all the while being driven by your self-driving car.