Scrambled Eggs With Coconut Oil |
|
 |
Prep Time: 3 Minutes Cook Time: 1 Minutes |
Ready In: 4 Minutes Servings: 6 |
|
Modified from a recipe found on . Ingredients:
6 large eggs |
6 teaspoons milk (1 teaspoon for each egg- can use unsweetened non-dairy milk, too) |
3 dashes salt (1 dash for every two eggs) |
cracked black pepper, to taste |
1 tablespoon culinary coconut oil, for frying |
Directions:
1. Heat a large non-stick frying pan to a setting just above medium but *don’t* add the coconut oil.
2. In a glass measuring bowl whisk together the eggs with the milk.
3. Melt the coconut oil in the frying pan. [As soon as] the oil has melted and is clear, add the eggs.
4. Using a wooden spoon or whisk, stir gently, distributing all the runny parts of the egg so they scramble and cook evenly. This only took less than 1 minute on our gas stove top.
5. We garnished our eggs with a little bit of salt, cracked black pepper and fresh chives from our garden (including a few chive blossom petals on top for presentation and color.) The eggs were accompanied by corn tortillas, too.
|
|