Scrambled eggs with beetroot juice
1 serving
3 minutes
Scramble with beet juice is a bold experiment of modern cuisine where a classic dish takes on a new character. The addition of beet juice not only gives the delicate egg a delightful ruby hue but also adds a light sweetness that balances with the spicy seasonings. Mustard oil adds depth of flavor, while sumac and chili sauce make the dish vibrant and memorable. The composition is completed by delicate grains of parmesan that add sophistication. This scramble is perfect for morning inspiration or as an elegant addition to a light lunch, surprising with its combination of simple ingredients and unusual flavor profile.
1
Heat mustard oil in a pan and add a pinch of salt.
- Mustard oil: 1 teaspoon
- Coarse sea salt: pinch
2
Break the eggs.
- Chicken egg: 2 pieces
3
Pour beet juice.
- Beetroot juice: 1 tablespoon
4
Immediately start gently moving the edges of the omelet towards the center.
5
Once the eggs are set, remove from heat.
6
Transfer to the plate.
7
Season with sumac.
- Sumac: pinch
8
Add chili sauce.
- Chili sauce: 1 teaspoon
9
Sprinkle with parmesan.
- Grated Parmesan cheese: 1 teaspoon
10
Serve immediately.