I’ve been making scrambled eggs for a long time. A really long time! I think it was the only thing I knew how to make as a child, and I made them in the microwave (yuck!) Eventually I graduated to the stovetop, but even then I never really LOVED them. It was only recently that I discovered the key to making perfect scrambled eggs, and boy is it a big difference!! You think you know how to make scrambled eggs? Try my way, you’ll never go back.
You will need:
6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon Kelapo coconut oil, for frying
Heat a large non-stick frying pan to a setting just above medium. Don’t add the coconut oil yet.
In large bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.
Melt the coconut oil in the frying pan. As soon as it has liquefied, add the eggs.
Do not stir immediately. Wait until the first hint of setting begins. Using a wooden spoon, stir gently, distributing all the runny parts of the egg to get them cooked. Once all the eggs have set, flip them over. Allow the eggs to cook 15 to 25 seconds longer and add salt and pepper to taste.
Garnish with cheese, chives, or parsley. Don’t say I didn’t tell ya so!