It may be surprising to you, but making good scrambled eggs actually evades some people. They try & try, but just can't get it right. Don't worry, my ovum-challenged friends, it's okay, and the PJF is here to help!
What you need:
1/4c coconut milk
Crack eggs into bowl. Do not crack them on the edge of your counter or the side of the bowl. Crack them on the flat of the counter. Trust me, it's part of the good egg process. To the eggs, add the coconut milk & start whisking.
The mixture will become golden, creamy, and beautiful. Add tarragon & black pepper to taste.
Now, hopefully you've already cooked yourself some bacon in advance, and saved the grease. Pour your eggs on to your griddle with the grease. (If you do not have a pre-greased griddle, throw some coconut oil into a pan, warm it up, and then pour your eggs into the pan.)
Here's the hard part.
DON'T TOUCH THE EGGS WHILE THEY COOK!
I know, I know. It's gonna drive you crazy, but this is vital. It's hard to wait, but you just gotta. When the edges start to curl, fold your egg over ala omelette, then you can start the scramble process. Using your spatula, cut a random, rough grid. It doesn't have to be precise. Just go "bam, bop, boom, bump" and start getting the partially cooked eggs moving.
Shut your griddle off. Do one last scurry and plate yourself the eggs.
You may, or may not, wish to serve your eggs with a number of toppings including (but not limited to) ketchup, avocado, cheddar, asparagus, onion, mushroom, and red bell pepper.
I was raised with ketchup on my scrambled eggs, but thanks to the sweetness of coconut milk, I find the ketchup redundant.
550 cals, 9g carb, 40g fat, 40g protein