Scrambled Eggs With Coconut Oil

Name: Scrambled Eggs With Coconut Oil
Prep time: 3 min
Cook time: 1 min
Total time: 4 min
Yield: 3-6 serving(s)
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

(4)

Recipe by COOKGIRl

Modified from a recipe found on coconutoilcooking.com.

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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

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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