Turmeric transforms eggs: Flavour boost and health benefits
Some people season their eggs with just a pinch of salt to stimulate the taste buds. However, it's important to remember that spices not only affect the flavour of dishes but also offer health benefits. Pepper or hot paprika can stimulate digestion, but there's a certain spice that pairs even better with fried eggs or egg salad.
When considering combinations that mutually enhance each other's properties, the best choice for eggs is turmeric. This spice, often associated with oriental cuisine, is increasingly making its way into our traditional dishes. Its intense hue perfectly highlights the yolk's colour and may also help lower cholesterol.
Turmeric’s nutritional values
The main ingredient of this spice is curcumin, which is well-known for its anti-inflammatory properties. It's often added to immune-boosting shots, alongside ginger and lemon juice. But turmeric not only helps combat the first symptoms of infection. It also supports the digestive system by stimulating the production of gastric juices. As a strong antioxidant, it prevents cell damage from free radicals and helps maintain proper cholesterol levels in the blood.
Eggs increase curcumin absorption
Curcumin is absorbed better by the body when combined with fatty acids, which are a primary component of yolks. Absorption is also enhanced by adding black pepper, a bit of butter, or olive oil.
This spice works great in stuffed eggs, giving the filling a more intense shade. Try adding it to an omelet or scrambled eggs. Its flavour combines excellently with spicy vegetables, such as garlic or chili peppers. You can also naturally colour Easter eggs with turmeric.
