Turmeric scrambled eggs with mushrooms on toast
Sliced mushrooms browned in butter, then folded into soft, golden scrambled eggs made with a little turmeric and milk, all piled on wholemeal toast.
- 18 min
- Serves 2
- Scramble
- Easy
Why it suits you: Blood-stasis types have sluggish circulation, with a dull complexion, period pain or fixed, stabbing aches, and long hours in Major Heat's air conditioning let cold congeal the blood further. Turmeric, the source of curry's golden colour, moves blood and qi and eases pain; mushrooms and eggs nourish qi and blood, and wholemeal toast adds fibre. A tasty breakfast that keeps the blood moving.
Method
Prep 10 min · Cook 8 min- 1Fry the mushrooms in a little of the butter until golden and their juices have cooked off. Season with salt and lift out.
- 2Beat the eggs with the turmeric, milk and a pinch of salt.
- 3Melt the remaining butter in the same pan over a low heat, pour in the eggs and gently push them around. When half set, add the mushrooms, turn off the heat and let the residual heat finish them.
- 4Toast the bread, top with the eggs and sprinkle with black pepper and spring onion.
Cautions
- Turmeric moves blood, so go easy if pregnant, with heavy periods or if you take blood-thinning medicine.
Chef's tips
- Half a teaspoon of turmeric gives plenty of colour — more turns bitter; keep the heat low and take the eggs off while still half set.
The TCM view
Turmeric is pungent, bitter and warm, breaking up blood stasis, moving qi and easing menstrual pain; the Bencao Gangmu also prescribes it for painful, stiff arms. Mushrooms are sweet and cool, tonifying the spleen and regulating qi; egg nourishes yin and blood; black pepper is pungent and hot, warming the middle. Turmeric with pepper warms and frees the vessels and is better absorbed — good everyday support for blood stasis.
