I love scrambled eggs but I loathe boring food. I’m always on a quest to make a better mousetrap, if you would. Scrambled eggs are easy but can be boring, so here’s my not so boring version! The trickiest part is tilting the pan, but it’s actually really, really easy.
Ingredients
- 1 tsp buttery coconut oil oil
- 4 farm fresh eggs
- 2 Tbsp unsweetened nut milk
- 1/8 tsp mineral salt
- 1/8 tsp creole seasoning
- 1/8 tsp garlic powder
- 1/2 tsp nutritional yeast
- 1/8 tsp black pepper
- 1/4 tsp aluminum free baking powder
Instructions
- Place oil in frying pan over medium heat.
- While oil is heating place all other ingredients in mixing bowl. Whisk until fluffy (30 seconds), then pout into hot pan.
- Once bottom of eggs have set, grab handle of pan, and tilt at an angle, (so just the edge of pan is over burner) and using wide spatula push eggs towards top, allowing uncooked eggs to run down and coat pan.
- Repeat this process until eggs are mostly set, then using spatula flip entire batch over.
- Cook an additional 30 seconds.
- Place on serving platter to stop cooking process.
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