Scrambled Eggs With Coconut Oil

4

people discussing
Join In Now

Hungry for more?

Explore thousands of top-rated recipes on GeniusKitchen.com!

Find recipes now

Now Watching: {{ playlist.onNowText }}

Up Next: {{ playlist.upNextText }}

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)
  • 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: