As many times as you’ve eaten them — and made them yourself — it may be hard to believe that there’s an art to scrambling eggs. For all the skeptics out there, we encourage you to test out our popular scrambled eggs recipe. We think you’ll immediately taste the difference.
“I ordered this when I switched to the Body Ecology Diet. My favorite recipe so far is very easy — Pumpkin Pancakes — I make them at least once a week. Easy, filling, and delicious. They are even good cold and leftover.” – Joann
Order your copy of the Body Ecology Living Cookbook.
Yields: 2 servings
- 1 tbsp. raw butter or ghee
- 2 whole eggs, plus 4 egg yolks
- Splash of filtered water (to replace some of the missing whites)
- Herbamare or Celtic sea salt, to taste
- In a bowl, combine the eggs, water, and sea salt or Herbamare. Beat with a whisk or fork until well-blended.
- In a non-stick fry pan over low to medium-low heat, melt butter or ghee.
- Add eggs; using a flexible spatula, stand over the pan and carefully scrape eggs away from the pan just as the egg is sticking to the bottom and edges of the pan.
- When eggs are only two-thirds done, quickly remove the pan from the heat. (Keep in mind that the pan has become so hot at this point that it will continue to cook the eggs, and you will overcook them.)
- After another minute of stirring, place the eggs back into the bowl you scrambled them in and scramble them around a few more times.
This savory scrambled eggs recipe can be garnished with dulse flakes and/or chopped green onions. Serve it with cultured vegetables. Eggs, especially when prepared this way with the extra egg yolks, can help nourish your thyroid and are truly a brain food.