The secret to great scrambled eggs isn’t adding cream or milk or water. It’s heat. By thoroughly preheating the pan, you can create a delectable breakfast with nothing more than a couple of eggs and some salt.
We like coconut oil for its low reactivity and medium smoking point, but if you find the flavor challenging, try virgin olive oil or organic butter. (If you use butter, put it in the pan after the pan has preheated and add the eggs as soon as the butter stops foaming.) Bon appetit!
Ingredients
Serves 1
2 teaspoons unrefined coconut oil
2 eggs from pasture-fed chickens
Large pinch salt
Freshly ground black pepper
Preparation
1. Heat the oil in a 10-inch nonstick saute pan over medium heat for 4 to 5 minutes until the pan is thoroughly preheated. Meanwhile, crack the eggs into small bowl, add the salt, and whisk with a fork until well blended.
2. Pour the mixture into the pan and, using a heat-resistant spatula, immediately start to lift and and turn the eggs and continue to do so until they are set but still shiny. The entire process should take less than 45 seconds. (If it takes longer, your pan was not hot enough.)
3. Transfer the eggs to a plate. Season with salt and freshly ground pepper, and enjoy.
AUTHOR’S NOTE
To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical- and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products
Patrick Earvolino is a Certified Nutritionist and Special Projects Editor for Selene River Press, Inc.
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