The Perfect Scrambled Eggs
Title: The Perfect Scrambled Eggs
Author: Britney Shawley
Recipe type: Breakfast
Prep time: 2 minutes
Cook time: 4 minutes
Total time: 6 minutes
Serves: 2-3 people
I have fallen in love with scrambled eggs. They used to be clumpy, runny or boring and so I would never make them. But since I have perfected my scrambled eggs, I cant stop eating them! Here is how I make fluffy and melt in your mouth delicious scrambled eggs!
Ingredients
1 tsp coconut oil / olive oil
5 Free-Range Organic Eggs
Dash of cream or non-dairy milk of choice
pinch of salt
cracked pepper
2 green onions / chives (optional)
Instructions
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Preheat pan on low to medium heat
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Crack eggs into bowl and stir until yolk and whites are mixed. Add in your cream or non-dairy milk of choice. Mix together.
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Add coconut oil or olive oil to hot pan and let melt.
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Pour in eggs and stir stir stir with wooden spoon and do not stop. You don’t want any eggs to stick to bottom. Stir and stir until eggs begin to lose their glossiness. Take your time with this step. The slower the eggs cook the softer, the fluffier, the better
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Once eggs are almost cooked….sprinkle on some salt, stir some more. The eggs will be a wee-bit under cooked, not runny at all, just under glossy….they will continue to cook on plate to the perfect velvety consistency.
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Crack some pepper on top, sprinkle chives if using and devour on toast.
Saving Money:
Already a super budget friendly meal.
Eat along side budget-friendly fruit of choice.
Quick Tips & Tools:
Tools:
Frying pan, spatula or wooden spoon
Tips:
Buy sprouted grain bread where you can such as StoneMill bread. You can get it at most grocery stores. You will find it generally on its own shelf way past the “normal” bread section. Its on sale often too as it has no preservatives.
We serve our eggs on toast along side avocado and fruit or berries we have on hand.
For Gluten-Free Option & Non-Dairy:
Use gluten free bread or almond milk
