perfect scrambled eggs

Serves 2

Prep Time: 3 minutes

Cook Time: 8 to 10 minutes

Total Time: 10 minutes

• 4 eggs, large
• 1 tablespoon coconut milk (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons cooking fat

Crack the eggs in a small bowl, add the coconut milk if using, and the salt and pepper. Mix together with a whisk or fork until the eggs are uniform in texture and appear fluffy (from all the air you’ve whipped into them).

Melt the cooking fat in a medium skillet over medium heat and swirl to coat the bottom of the pan. When the cooking fat is hot, pour the eggs into the pan. Use a spatula to fold the cooked eggs from the outer edges into the middle. Then scrape the cooked eggs from the bottom of the pan, so the uncooked portion can flow into contact with the hot pan. Repeat every minute or so while cooking.

Cook until the eggs look slightly shiny (but not runny), 5 to 7 minutes, and serve warm.

✪Pro Tip Your eggs will continue to cook after you remove them from the heat, so transfer them out of the pan just before you think they look done.