Scrambled Eggs

“Scramblies” are a fast, healthy, breakfast food.  They’re also awesome for a quick lunch. 🙂

 

  • 3 eggs
  • salt and pepper to taste
  • 1 Tbs. cooking fat

 

  1. Crack the eggs into the mixing bowl, by holding one end of the egg, and hitting the middle of the egg against the edge of the bowl, hard.
  2. Break the yolks with a fork, and beat the eggs.  Beat in the salt and pepper.  Melt fat in a frying pan, and when the fat begins to bubble, turn the heat to low, and pour in the eggs.  Cook slowly, stirring when the egg hardens around the edges, until it reaches your desired texture.
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I recommend lard, butter, or ghee (clarified butter) for cooking. Never use margarine or vegetable oil.

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Creamy, hard, or anywhere in between.

This is what I had for lunch today: scrambled eggs, sour cream, and homemade fermented nut cheese.  (See my mom's blog eatbeatiful.net for this recipe.)

This is what I had for lunch today: scrambled eggs, sour cream, and homemade fermented nut cheese.

Note: 2-3 eggs is a single serving.  Add more eggs depending on how many people you are serving.

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One thought on “Scrambled Eggs

  1. Pingback: How to Caramelize Onions | glutenfreedomforkids

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