Scrambled eggs with tomato and cucumber

Dear Reader,

If you’re following along on Yummy Lummy, you’ll see I’ve started the CSIRO Total Wellbeing Diet.

I’ve managed to lose about 5 kilograms so far.

Today’s lunch is in keeping with the CSIRO TWD.

Spicy scrambled eggs with tomato and cucumber



  • Eggs – 2 large eggs
  • Corn flour – in North America you know this as cornstarch. About 1 teaspoon.
  • Tap water – about 2 tablespoons
  • Tomato – 2 medium sized tomatoes
  • Baby cucumber – 2 baby cucumbers
  • Pepper – 1 teaspoon of whole peppercorns
  • Salt – ½ teaspoon of iodised rock salt
  • Olive oil – about 2 tablespoons


  1. Dice the tomatoes and slice the cucumbers.
  2. Put the tomato and cucumber in a cold frying pan and drizzle with a tablespoon of olive oil.
  3. Heat the frying pan to about 135 °C and cover for 3 minutes.
  4. While the tomato and cucumber is cooking, whisk the eggs into the corn flour slurry made with the corn flour and water. If you’re Asian or a sinophile, use chopsticks. Otherwise, use a tiny whisk.
  5. Pound the peppercorns and salt with a pestle in a mortar and add to the beaten egg.
  6. Remove the lid from the frying pan after 3 minutes and pour over the beaten egg.
  7. Pull the egg as you would for scrambled eggs and turn off the heat just as the egg starts to set.
  8. Serve in a bowl.
  9. Give thanks to the Lord.
  10. Eat with a fork or a spoon.
Spicy scrambled eggs with tomato and cucumber






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