Scrambled Eggs With Coconut Oil

Total Time
Prep 3 mins
Cook 1 min

Modified from a recipe found on

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


  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

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!

adoran2004 February 27, 2016

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.

Baby Kato June 06, 2014

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

SJF in SF March 05, 2014