Scrambled Eggs With Coconut Oil

Submitted by COOKGIRl

"Modified from a recipe found on coconutoilcooking.com."

 

• Ready In: 4mins
• Ingredients: 5
• Serves: 3-6

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.

Reviews

[adoran2004]

Wow; I would never think to cook eggs in coconut oil but I gave this a go and it is magical. They oil gave the eggs nice flavor, they were light/fluffy, and they were not greasy. I'm going to cook eggs like this from now on. Delicious!

 

[Baby Kato]

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.

 

[SJF in SF]

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

 

[Rita1652]

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