How-To Make Really Good Scrambled Eggs

Learn Dani's no-fail technique for making light and fluffy scrambled eggs every time.
✳︎SUBSCRIBE:
✳︎Sign up to my Newsletter here:
✳︎Shop my ebooks here: /
PRINT THIS RECIPE HERE:
HELPFUL KITCHEN TOOLS:
Glass Bowl:
8-inch Saute Pan: (my favorite)
8-inch Saute Pan: (lower price point)
FOLLOW CLEAN & DELICIOUS ON SOCIAL:
Facebook:
Twitter:
Instagram:
Pinterest: /
MORE C+D EGG RECIPES:
How To Make Hard Boiled Eggs:
Egg Muffin Cups 3 Ways:
Egg White + Spinach Pizza:
HEALTH + WELLNESS + WEIGHT LOSS
Beginner's Guide To Healthy Eating:
Weight Loss Without Dieting:
Physical vs. Emotional Hunger:
How I QUIT Drinking Diet Soda:
Is Coconut Oil Healthy?
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
Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!