Turmeric poached eggs - Monica Yates

Turmeric poached eggs

BY Monica Yates

Turmeric eggs are next level, not only do they make your meal look ultra Insta worthy, but having that dose of turmeric provides some beautiful anti-inflammatory benefits for your body. Just make sure that you crack black pepper over your eggs to make the turmeric more absorbable.

Serves 1
  • 2 free range, organic FRESH eggs
  • 1/2 cup white vinegar (less/more depending the size of your pot and amount of water you have)
  • 1 TB turmeric
  1. Boil 1-2 litres of water in a large saucepan. There needs to be a minimum of 12cm of water depth.
  2. Once the water is bubbling, add 1 turmeric and 1/2 cup of vinegar and wait until it starts to boil again. You want a light boil – not a gentle simmer.
  3. Crack the eggs as close as possible to the water and leave them to do their thing for 2.5 minutes.
  5. Set up a plate with some paper towel on it ready for the eggs to sit on
  6. Use a slotted spoon to scoop the eggs out of the water and place on the paper towel to absorb the excess water.
  7. Crack them open and enjoy that #yolkporn!

Serve with a combination of veggies and fats.

Hungry for more?

  • Sweet Omelette with Fermented Coconut Yoghurt
  • Coconut pancakes
  • Grain Free Porridge