Ever since my friend, Omario, introduced me to adding turmeric to my eggs, I’ve been going a little crazy with trying out different variations. I have scrambled and fried them, made an omelette, along with adding a variety of spices to mix it up a bit and keeps those taste buds alive. This time, I thought I would try marbling a few eggs with turmeric using a method similar to that of Chinese tea eggs—just for fun!
Over the course of the week, I eat a few boiled eggs for breakfast, especially in the winter and into the early spring. From a seasonal perspective, an egg’s heating energy can help counterbalance the cold. Plus, it’s a nutritious, protein-packed breakfast that’s perfect to eat at work. One boiled egg keeps me full until lunch time. I usually boil a few eggs on Sunday, peel them and pack them in an airtight container. This makes breakfast quick and easy for those weekday mornings when there is no time to linger.
It takes about 5 extra minutes to make these marbled eggs because you have to pull them out of boiling water and crack them. I probably wouldn’t do this every week, but it’s nice way to add a special touch to an egg curry, a biryani, or deviled eggs. Why have plain boiled eggs, when you can have golden-marbled boiled eggs?
Do you still get the health benefits of turmeric? I am not sure, but the visual pleasure will stimulate your senses and get those digestive juices flowing! Engaging our senses is an important consideration that is not always associated with the definition of health. Sometimes, it not just about the nutrients our food give us, but the nutrients we receive from our positive energy. Stimulate those senses. Happy eating is a happy digestion!
Seasons: Fall, Winter, Spring
Total Time: 20 mins
- 4 eggs
- Water—to cover the eggs by 1 inch
- 1 heaping T of turmeric
In a small pot, add your eggs, water and turmeric. Bring to a boil. Immediately turn-off the stove and cover the pot. After 5 minutes have passed, remove the eggs using a slotted spoon and place them in a medium to large bowl. Cover the pot to preserve the heat.
Start to crack the shell of the eggs, if the eggs are too hot, wearing an oven mit is helpful. After steeping for 5 minutes in boiling water, the egg whites are pretty solid—so beat up those eggs. I recommend, starting gently to get the feel of it, but then give it a go. It’s okay if the peel comes off. Those areas will be darker yellow. Crack them well—the more cracks the more marbling.
Return the eggs to the pot. Cover the pot and let the eggs sit for another 10 minutes. Rinse the eggs in cold water. Peel and viola!
Notes: If you are boiling more eggs, you may need to increase the amount of turmeric. I used a 1.5 quart pot and added enough water to cover the eggs by 1-inch. My pot was about 3/4 of the way filled.
Tastes: Sweet (eggs ), Bitter (turmeric)
*Eggs are rich in Vitamin K, B’s D, and Protein. They are heating in energy—great for late fall (vata), winter and spring (kapha) seasons. Boiled eggs are heavier and can be harder to digest. If your digestion is on the weaker side, opt for soft-boiled eggs. Reduce egg consumption in the summer since they are heating—especially pitta dominant or imbalanced constitutions.