I just got a new set of cookware that is all ceramic called XTrema. (Click here to read all about it)
Besides truly loving the cookware and wanting to share that with you, I thought I would share one of my favorite recipes, scrambled eggs. I know! What’s the big deal when it comes to scrambled eggs? There are only two ingredients after all. The eggs and the oil. But my grandsons would tell you that there are no scrambled eggs better than the scrambled eggs that I make for them. OK, they are a little bit biased but these are truly scrumptious eggs. And it’s just a matter of a couple simple tricks.
I do have to admit that they are absolutely heavenly, light and fluffy, and simply delicious. Making them in the new XTrema frying pan was a test for the cookware. Could it produce scrambled eggs as wonderful as my old cookware? Turns out it can!
There are a couple of important secrets when it comes to making truly delicious scrambled eggs:
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Have everything else ready before you scramble the eggs. They should be the absolute last thing that you do. I mean everything; the table set, the coffee in the mugs, the juice on the table, the bacon or ham already heated up, and the toast on the plates ready for the eggs 🙂
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When everything else is done you are ready to start your eggs. For six scrambled eggs break the eggs into a small bowl and whisk together very lightly, they do not have to be completely blended. In fact, I don’t scramble them before I put them in the pan if I have fewer than 6 eggs. In that case, I break them into the pan and then just lightly scramble them in the coconut oil. It’s OK if the white and the yellow isn’t completely mixed together in fact it’s better. On the other hand, the more eggs you have the easier it is to whisk them in a bowl first because the eggs set up so quickly once they are in the pan that if there are more than 5 or 6 eggs they may not have a chance to get blended together at all before they begin to cook.
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Add 1 tablespoon of extra-virgin unrefined (preferably) organic coconut oil to the frying pan for each egg. (If you are using an XTrema frying pan remember to let it warm up without the oil first by placing it on the burner on low heat for three minutes.)
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Once the oil has melted turn the heat down to medium.
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Add the eggs to the melted coconut oil in the pan. The oil should cover the bottom of the pan and you should be able to see the oil around the edge of the eggs. That will seem like a lot of oil. But remember coconut oil does not cause weight gain it is stored as pure energy going straight to the liver. It is the oil that keeps these eggs from getting dry and makes them very fluffy and delicious.
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This is the time if you like salt and pepper to add it.
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Using a wooden or silicone spatula, keep flipping the edges of the eggs to keep them from sticking. If you are making six eggs it only takes about a minute and they are done to perfection.
Another wonderful trick in terms of this breakfast is to make sourdough toast and spread a little bit of coconut oil on top of the toast with either a tiny bit of sea salt or a tiny bit of garlic salt. The best organic sourdough take and bake bread I have ever tried is from Izzio. My grandsons and I love to put our scrambled eggs on the toast. It is really to die for. For those of you who like avocado mayonnaise, instead of coconut oil, you can put a little bit of avocado mayonnaise on the toast and put the scrambled egg on top of that. Yum!
