Thursday, February 21, 2013

Eggs, cooked light and fluffy.

I discovered a new trick for the lightest, fluffiest scrambled eggs you will ever try!  They have the seal of approval from one Facebook friend and my kids.  That's good enough for me to feel like sharing.

I use coconut oil instead of butter, but the key is Greek yogurt!  I use 1/2 cup of plain Greek yogurt per 8 eggs.  I use just enough coconut oil to cover the bottom of the pan to prevent burning the eggs.

Enjoy!  Yummy!





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