Scrambled Eggs With Coconut Oil

Scrambled Eggs With Coconut Oil created by Baby Kato

Modified from a recipe found on coconutoilcooking.com.

Ready In:
4mins
Serves:
Units:

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

  • 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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RECIPE MADE WITH LOVE BY

@COOKGIRl
Contributor
@COOKGIRl
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"Modified from a recipe found on coconutoilcooking.com."

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  1. 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!
  2. 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.
  3. Baby Kato
    Scrambled Eggs With Coconut Oil Created by Baby Kato
  4. Baby Kato
    Scrambled Eggs With Coconut Oil Created by Baby Kato
  5. SJF in SF
    Coconut oil is my new 'Go To' oil in the kitchen. These eggs were delicious!
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