• Perfect Scrambled Eggs

    Perfect Scrambled Eggs | stupideasypaleo.comIf you’ve got a little extra time on your hands, say on a weekend day or another time when you can dally around the kitchen a bit, making scrambled eggs like this will be well worth the extra minutes of investment. The result is perfect scrambled eggs so creamy, you’d swear there’s cheese in them. Secret’s in two things: 1) the addition of heavy whipping cream* (or double pouring cream for my UK compatriots…I imagine you could also use full-fat coconut milk but I haven’t tested that out yet) and 2) cooking them on low heat. I mean low. Lower than a double-jointed-kid-doing-the-limbo low. Method becomes almost more important than ingredients here.

    Perfect Scrambled Eggs

    Preparation 5 mins 2017-03-28T00:05:00+00:00
    Cook Time 10 mins 2017-03-28T00:10:00+00:00
    Serves 1     adjust servings

    Ingredients

    • 4 eggs
    • 2-3 tbsp heavy whipping cream or full-fat coconut milk
    • Pinch of salt and pepper
    • Coconut oil, ghee or fat of choice

    Instructions

    1. Combine the eggs, heavy whipping cream and salt & pepper. Whisk well until everything is combined.
    2. In a small skillet over LOW heat (use the smallest burner on your stove), melt the coconut oil. Dump in the egg mixture.
    3. Now…here’s where you have to be patient. Continuously stir the eggs around the pan using a spatula. It will take several minutes for the eggs to cook. You may have the urge to up the heat and get the process over with. Resist. The. Urge.
    4. After several minutes (mine took ~8 minutes), the eggs will be cooked through and very creamy instead of rubbery little lumps like normal scrambled eggs. Serve with a side of bacon for pure bliss.
    5. *It’s hard to find heavy whipping cream without the additive carageenan. Even the organic brands tend to add it. Carageenan is used as a thickener derived from seaweed which sounds cool until you consider that it’s known to promote intestinal inflammation. Not cool. For those of us living near a Trader Joe’s, their organic heavy whipping cream is carageenan-free. Read your labels, folks 🙂 Substitute coconut milk if you don’t do heavy cream.

    by

    Perfect Scrambled Eggs
    Prep time:
    Cook time:
    Total time:
    Serves: 1
    Ingredients
    • 4 eggs
    • 2-3 tbsp heavy whipping cream or full-fat [url href=”http://amzn.to/1bJ1vv0″ target=”_blank”]coconut milk[/url]
    • Pinch of salt and pepper
    • [url href=”http://amzn.to/16xApPV” target=”_blank”]Coconut oil[/url], ghee or fat of choice
    Instructions
    1. Combine the eggs, heavy whipping cream and salt & pepper. Whisk well until everything is combined.
    2. In a small skillet over LOW heat (use the smallest burner on your stove), melt the coconut oil. Dump in the egg mixture.
    3. Now…here’s where you have to be patient. Continuously stir the eggs around the pan using a spatula. It will take several minutes for the eggs to cook. You may have the urge to up the heat and get the process over with. Resist. The. Urge.
    4. After several minutes (mine took ~8 minutes), the eggs will be cooked through and very creamy instead of rubbery little lumps like normal scrambled eggs. Serve with a side of bacon for pure bliss.
    5. *It’s hard to find heavy whipping cream without the additive carageenan. Even the organic brands tend to add it. Carageenan is used as a thickener derived from seaweed which sounds cool until you consider that it’s known to promote intestinal inflammation. Not cool. For those of us living near a Trader Joe’s, their organic heavy whipping cream is carageenan-free. Read your labels, folks 🙂 Substitute coconut milk if you don’t do heavy cream.
    Notes
    Equipment needed:[br][url href=”https://www.amazon.com/Hamilton-Beach-64650-6-Speed-Stainless/dp/B000R4LD1Y/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1470284896&sr=1-2&keywords=Beater” target=”_blank”]Beater[/url][br][url href=”https://www.amazon.com/T-fal-Specialty-Nonstick-Cookware-4-75-Inch/dp/B000GWG14Q/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1470284918&sr=1-3&keywords=Small+skillet” target=”_blank”]Small skillet[/url][br][url href=”https://www.amazon.com/Norpro-906-Nonstick-13-Inch-Slotted/dp/B000HJ76DS/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1470284940&sr=1-4&keywords=Spatula” target=”_blank”]Spatula[/url]

     

    Perfect Scrambled Eggs | stupideasypaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    23 thoughts on “Perfect Scrambled Eggs

    1. I’m new to paleo and needing to lose about 12kg. Is 4 whole eggs a lot for 1 serving, particularly yolk wise? I usually feel guilty eating 2 whole eggs. Thanks.

      1. Hi there! I usually eat 3-4 eggs per serving. A general guideline is to eat as many eggs at you can fit in one hand, so for most females that’s 3-4 and males 4-5. Eggs have about 6g protein per egg, are rich in healthy fats and are nutrient dense foods. For a really great article on why we need saturated fats and cholesterol in our diets, this one by Chris Kresser is very informative: http://chriskresser.com/the-diet-heart-myth-cholesterol-and-saturated-fat-are-not-the-enemy. Thanks!

    2. Steph, I have always dreaded breakfast on whole 30 . But this morning ( the first day of a new 30) I tried this. OMGodness! This is awesome! I used 3 eggs and two Tbsp of Almond milk. (No heavy cream till tomorrow when I go to Trader Joe’s). I served. It with two slices of bacon. (2 strips bacon on three paper towels, covered by three more paper towels, cook for three ministers at 70%). The best breakfast I have had in a long time!
      Thanks so much!

      1. Hi Nancy…it sounds really awesome! The only thing I want to mention is that heavy cream is not allowed on the Whole30, so keep doing it with almond milk, and you’re good to go. Also, make sure the bacon has no sugar added which can be hard to find. I like to use a slice of proscuitto or some pancetta if I’m looking for a bacon-y flavor 🙂 I do my bacon in the microwave sometimes, too 🙂

        1. I meant heave whipping cream. Unfortunately I used the almond milk from the carton. Tomorrow is shopping day and I will get almonds to make my own. But it sure was good and it kept me full until 1:00 pm. That is going to be a standard breakfast for me. Thanks again.

        2. If you’re attempting to stick to the Whole30, you need to be careful of proscuitto and pancetta for the added sugar. The majority of cured pork products contain sugar in order to cure the pork.

          1. Hi Jim. For sure. Any processed/preserved meat can have sugar. That being said, there are some brands that don’t…just have to be really good about reading labels 🙂 Cheers!

    3. My burners must run a LOT lower than yours! I used coconut milk in mine because I’m off dairy at the moment. After 15 minutes of stirring raw egg “soup”, I figured I could turn the heat up a little bit. After 15 more minutes of that, a little bit more, and so on…. I eventually ended up at Medium-Low heat cooking for about 20 minutes (it took about an hour total!).

      I’m sad to say I wasn’t a big fan of the taste. They were creamy, but in an oily slimy kind of way. I’m not going to recommend this with coconut milk.

      But I’m not giving up on this recipe! I can see how it’d be very scrumptious with actual heavy cream. I saw a previous commenter had used almond milk. I will try that next and let you know how it goes!

    4. I just made these with coconut milk. I loved them! They took about 9 minutes but they were really worth. I paired them with some buttered spinach. It was the perfect dinner!

    5. I just made THE BEST scrambled eggs thanks to this recipe. It was so easy and they were so creamy and delicious (I have been wondering how to make them like this for a while). I served them with spinach and avocado with fresh Paleo banana bread. Happiness.

    6. I never stir scrambled eggs. I cook them on low heat and wait till I see them starting to set and carefully lift and turn the cooked parts. I make the best…if I may say so.

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