How to make fluffy scrambled eggs that are truly the best! Make them with cheese or veggies, but skip the milk and the microwave. They’re easy to make in a skillet, in just 5 minutes!
Prep Time:1 min
Cook Time:5 mins
Total Time:6 mins
Yield:1 serving 1x
1–2 tsp coconut oil
2 Tbsp water
salt & pepper to taste
green onion, sliced (optional, but very good!)
Melt 1 tsp coconut oil in a skillet over medium-low heat. Hover your hand over the skillet. When your hand is about 1-2″ away from the skillet and you feel the heat, your skillet is hot and ready.
Swirl the oil around the pan to coat. Add 1 tsp coconut oil if the entire surface isn’t coated.
In a bowl, whisk eggs and water together very well, at least 30 seconds.
Immediately pour into the skillet. Let the eggs cook for about 15-20 seconds.
Using a spatula, push the eggs back from one edge all the way to the other edge of the pan. Tilt and swirl the pan so that uncooked egg moves to the empty place on the skillet where you just pushed the eggs away from. Let the eggs cook for about 10-15 seconds.
Choosing a different edge, push the eggs away towards the other side of the pan. At this point, the majority of your eggs should be cooked.
Push any uncooked eggs towards the center of the pan, flipping them over if necessary and cooking for just 2-5 seconds.
Remove the eggs to a plate. The eggs will finish the last bit of cooking as they cool slightly.
Season with salt and pepper and garnish with green onion if desired.