How-To Make Really Good Scrambled Eggs

by: Clean & Delicious     Published on: 28 March 2012

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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: THIS RECIPE HERE: KITCHEN TOOLS:Glass Bowl: Saute Pan: (my favorite)8-inch Saute Pan: (lower price point)FOLLOW CLEAN & DELICIOUS ON SOCIAL:Facebook: C+D EGG RECIPES:How To Make Hard Boiled Eggs: Muffin Cups 3 Ways: White + Spinach Pizza: + WELLNESS + WEIGHT LOSSBeginner's Guide To Healthy Eating: Loss Without Dieting: vs. Emotional Hunger: I QUIT Drinking Diet Soda: Coconut Oil Healthy? EGG RECIPE: 1-2 teaspoons of coconut oil, butter, or olive oil*2 large eggsa pinch of saltDIRECTIONS: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: 12gClean & 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 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!