We are not a huge milk-drinking household. Hubby and Kay have allergies, and milk just doesn’t play much of a role in our menu (cheese though, oh boy do we ever eat cheese). Goat dairy is more digestible, so sometimes we buy goat’s milk. I mostly use dairy milk just for cooking, but since we don’t always have it on hand, it’s not unheard of for me to start making a recipe that asks for milk and then realize partway through that we’re out. But since we buy coconut milk in case lots, we always have coconut milk on hand!
Coconut milk can easily substitute for milk or cream in a pinch (I’ve made boxed macaroni and cheese with coconut milk on more than one occasion), and in many cases, makes it way better (like with these mashed sweet potatoes or this paleo fruit sundae). And since unopened coconut milk is non-perishable, you can have a can on standby at all times.
Here’s how we do it with scrambled eggs. For our family of four, the basic recipe is eight eggs, a quarter cup of coconut milk, and a pinch of salt and pepper to taste. Coconut milk makes creamy, fluffy scrambled eggs without any coconut taste. Let me say that again: it doesn’t make your eggs taste like coconut.
A quick and simple way to add flavour to scrambled eggs is with some diced green onion (also known as spring onion, depending on where you live). I like adding some grated goat cheese too, but feel free to omit if dairy is a problem for you.
The key to fluffy scrambled eggs is to get lots of air in there – whisk your eggs until they’re nice and frothy – and cook them on low. Don’t rush things and you’ll end up with perfectly, scrambled eggs like these.
- 8 eggs
- 1/4 cup coconut milk
- salt and pepper to taste
- 1 teaspoon bacon fat (or butter)
- 1 tablespoon diced green or spring onions, divided
- 2 tablespoons grated goat cheese (optional)
- Add eggs, coconut milk, salt, and pepper into a small bowl and beat well until frothy.
- Heat skillet or griddle to medium-low and add bacon fat.
- Once fat is hot, add green onions (reserving approximately 1/2 teaspoon for garnish) and saute for a minute or two.
- Turn heat down to low and add egg mixture. Using spatula, slowly and gently fold eggs over to form fluffy curds. Repeat until eggs are almost cooked.
- Once eggs are almost completely set, turn heat off. Sprinkle with grated cheese if using and allow to melt over residual heat.
- Transfer scrambled eggs to plate and sprinkle with reserved green onion garnish.
- Use vegan cheese or omit altogether for dairy-free scrambled eggs.