Call me crazy, but I firmly believe there is a RIGHT way, and WRONG way, to make scrambled eggs.
Make them the wrong way and you end up with either dry, rubbery eggs OR wet, goopy eggs.
You’ve had those before, right? And you wished you had ordered something else, right? Yeah, me too.
Make them the right way (following my recipe below) and you get deliciously soft and pillowy curds of scrambled egg goodness.
I see you, fellow scrambled egg lover, nodding your head in agreements and trying to contain the sudden urge to make scrambled eggs.
- 2 tsp coconut oil
- 2 eggs
- 2 Tbsp water
- green onion, sliced (optional, but very good!)