If 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 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.
Prep time: 5 min Cook time: 10 min Makes: 1 serving
- 4 eggs
- 2-3 tbsp heavy whipping cream
- Pinch of salt and pepper
- Coconut oil, ghee or fat of choice
- Combine the eggs, heavy whipping cream and salt & pepper. Whisk well until everything is combined.
- In a small skillet over LOW heat (use the smallest burner on your stove), melt the coconut oil. Dump in the egg mixture.
- 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.
- 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.
*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 :)