According to Dr Saurabh, the idea is to let the nutrients found in eggs shine without excessive cooking and addition of unnecessary ingredients. In the recipe, he uses the combination of turmeric and black pepper to boost the nutritional value of the dish. For the unversed, urcumin, the active compound in turmeric, has strong anti-inflammatory, antioxidant, antibacterial, and antifungal properties. And piperine, a bioactive alkaloid in black pepper, enhances the absorption of curcumin by up to 2000% by increasing intestinal permeability and slowing curcumin metabolism in the liver. This makes the beneficial effects of curcumin much more accessible to the body. It is said that the combination of turmeric and black pepper lowers postprandial blood glucose levels, reduces hunger and appetite, and supports gastrointestinal wellbeing without adverse effects. Take a look at the recipe.
