Light, fluffy scrambled eggs are the starter to so many great dishes and an easy addition to any meal. For me, having access to farm fresh eggs means I make scrambled eggs a lot! They're quick for when I'm on the go. It's simple enough to make decent scrambled eggs.
There’s a way to take your scrambled eggs over the top. It transforms them from just ok eggs to the creamiest, dreamiest eggs you've ever had. It’s by playing a little game I like to play called “See how much fat you can get your eggs to absorb.” Hint: scrambled eggs can absorb a LOT of fat!
You can use the animal fat of your choice in this recipe; I prefer the taste of butter but anything you have on hand will take your scrambled eggs over the top.
Plain old scrambled eggs can be dressed up lots of different ways! You can keep it simple with just salt and pepper, add salsa or sauerkraut or sour cream, or if you have a hankering for something sweet, try a drizzle of honey or date syrup over the top. I find this last one especially helpful if I need a little get up and go in the morning. It’s just enough sugar to kick start my energy levels for the day. If you are able to tolerate grains, you can have a nice piece of sourdough bread on the side.
How do you like your scrambled eggs?
The Best Scrambled Eggs on the GAPS Diet
Ingredients for Scrambled Eggs
4 tbsp Butter or Lard
Directions for scrambled eggs
Add your animal fat to a cast iron pan and melt on medium heat. If it doesn’t look like you have enough fat in your pan, feel free to add more!
Crack two eggs into a bowl or directly into the pan if you're in a hurry and don't mind a little shell that might end up in your eggs.
Scramble them with a fork or whisk and add them into the melted fat.
Stir quickly to mix the fat and the eggs together.
Keep stirring, about two or three minutes, until your eggs look set.
Serve and enjoy!