Scrambled Eggs With Coconut Oil Recipes

SCRAMBLED EGGS WITH COCONUT OIL

Scrambled Eggs With Coconut Oil image

Make and share this Scrambled Eggs With Coconut Oil recipe from Food.com.

Provided by COOKGIRl

Categories Breakfast

Time 4m

Yield 3-6 serving(s)

Number Of Ingredients 5

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

Steps:

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.

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