I'm not entirely sure when my weird obsession with turmeric started. And I'm not even sure it's a weird obsession. I just think potatoes and onions look funny unless they're stained with its yellow hue.
But anyway, it's a Friday and lunchtime and I'm standing in the kitchen with eggs and curry powder and turmeric and nutmeg and a quarter of an old onion and half a package of goat cheese sitting on the counter in front of me while I wait for the oil in my tiny little skillet to heat up. I like my skillet. It's cute and adorable and the perfect size for making eggs just for me, and I smile, and thinly slice the onion and listen to the sizzle as the onion hits the now-hot oil. Turning up the dulcet tones of the Taylor Swift song filling my ear, I sprinkle a bit of salt and turmeric powder over the onions, and they turn a beautiful golden shade as I stir them...
I also, clearly, have been craving narratives. Terrible narratives that we both know I can't write, and that definitely have no place here. But regardless, it's Friday (does that mean it's the freakin' weekend yet and I can have me some fun? Nope. Not this weekend) and I made myself some delicious eggs and gluten-free toast for lunch. (As to why the toast was gluten-free, that's a different story, and it'll come later.) And despite the funny looks I get from my roommates for putting curry powder in my eggs, I like to think of it as sophisticated, though surely that isn't actually true. And I'm far from the definition of "sophisticated" with my bright pink melamine plates and heart-covered tumblers. But hey, it works for me. As does listening to this song on repeat. Yep, that definitely puts a smile on my face.
As for this recipe, it's not really that specific. There are no proportions here for the spices, because I pretty much just decide by thinking, "Hm, that smells like a good amount." I like spices. I could've been happy dumping even more spices in here. But eggs, onion, and curry powder go together wonderfully. And goat cheese just mellows it out and makes it even creamier.
Curried Scrambled Eggs
this feeds 1 person, maybe
2 teaspoons oil
1/4 small onion, thinly sliced
3 tablespoons milk
curry powder - or - nutmeg and turmeric (or both)
In a small skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until soft. You can add some salt to taste, and turmeric if desired.
Meanwhile, in a small bowl, whisk together eggs, milk, and curry powder. I use a around 1/4 teaspoon of a sweeter curry powder. Sometimes I just use turmeric and nutmeg instead of a curry powder. Season with salt and pepper if desired.
Pour eggs over onions, and reduce heat to low. Stir constantly until no longer runny but not completely dry, about 3 minutes. Add goat cheese, stir once more, and then remove from the pan and enjoy!