Scrambled Eggs With Coconut Oil

Recipe by COOKGIRl
READY IN: 4mins
SERVES: 3-6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 1
    tablespoon culinary coconut oil, for frying

DIRECTIONS

  • Heat a large non-stick frying pan to a setting just above medium but *don’t* add the coconut oil.
  • In a glass measuring bowl whisk together the eggs with the milk.
  • Melt the coconut oil in the frying pan. [As soon as] the oil has melted and is clear, add the eggs.
  • 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.
  • 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.