Learn Dani’s no-fail technique for making light and fluffy scrambled eggs every time.
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SCRAMBLED EGG RECIPE:
1-2 teaspoons of coconut oil, butter, or olive oil*
2 large eggs
a pinch of salt

DIRECTIONS:
Crack to eggs in a small bowl and beat with a fork until mixed well.
Heat an 8-inch non stick skillet over a medium low heat.

Melt the oil or butter in the pan and swirl it around to coat the bottom of the pan.

Add eggs to the pan and gently move them around the pan as they begin to set up. I like to pull the edges of the pan towards the center to create creamy curds of scrambled eggs.

Continue until the eggs are just cooked through.

Serve and enjoy!

*Never use a non stick cooking spray in your non-stick skillets. They will ruin your pans. Instead stick to a pat of butter or oil.

Nutrients for 2 eggs + 2 teaspoon coconut oil: Calories: 199; Total Fat: 17.2g; Saturated Fat: 10.9g; Cholesterol: 420mg; Carbohydrate: 1g; Fiber: 0g; Sugars: 0g; Protein: 12g

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