Scrambled Eggs With Coconut Oil

Total Time
4mins
Prep
3 mins
Cook
1 min

Modified from a recipe found on coconutoilcooking.com.

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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.
Most Helpful

5 5

I really enjoyed these quick and easy to make scrambled eggs. The eggs were light and fluffy and tasted great. I loved the addition of the coconut oil, it gave the eggs a nice flavor and kept them from being greasy. Thank you for sharing a recipe that I will make again and again.

5 5

Coconut oil is my new 'Go To' oil in the kitchen. These eggs were delicious!

5 5

When I saw coconut oil in this I had to make. T<br/>Love the benefits and flavor of coconut.<br/>The eggs were nice and fluffy. I served with garlic chives and sliced purple tomatoes.<br/>Thanks