Scrambled Eggs

Do you want to eat a healthy breakfast but are always tight on time? We understand completely, and we are often in the exact same boat. Scrambled eggs are a simple answer to this problem!

Recipe

• 24 Eggs (2 dozen eggs)

• 1 Tablespoon of butter (can substitute other fat sources here, we often use tallow instead)

Directions

• Crack all 24 eggs into a large bowl

• Heat up the 1 tablespoon butter (or your fat substitute) in a large skillet

• Once butter has melted add all 24 eggs to skillet

• Allow to cook for a few minutes and then stir occassionally

• Eggs are done once nice and fluffy but without having a bunch of liquid come out of them when smashed down

• Once completely cooled these can be put in a air tight storage container and stored in the fridge

NOTE: It does NOT make a major difference when you want to beat/stir the eggs down. Some people like to do it while they’re still in the large bowl. I prefer to wait until they’re in the skillet, then let them cook for a few minutes. Once you see a little white beginning to firm up along bottom of skillet I beat my eggs.