- 4 large eggs (preferably organic and pasture-raised, for better flavor and nutrition)
- 1 tbsp beef tallow (you can adjust the amount based on how rich you like your eggs)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Fresh herbs (like chives, parsley, or thyme) or a pinch of garlic powder for extra flavor
1. Prepare the Eggs:
- Crack the eggs into a bowl, and whisk them thoroughly with a fork or whisk until the yolks and whites are fully combined. For creamier eggs, you can add a tablespoon of water, milk, or cream, but this is optional. The more you whisk, the fluffier your scrambled eggs will be.
- Season with a pinch of salt and pepper to taste. You can also add any desired seasonings or herbs at this stage.
- Place a non-stick skillet or a well-seasoned cast-iron pan on the stove over medium-low heat.
- Add 1 tablespoon of beef tallow to the pan and allow it to melt, swirling the pan to coat the bottom evenly.
- Once the tallow has melted and the pan is evenly coated, pour in the beaten eggs.
- Allow the eggs to sit for 10-15 seconds undisturbed before gently stirring with a silicone spatula. You want to give them a chance to start setting up.
- Stir slowly and gently. As the eggs begin to set, stir them occasionally, scraping the edges of the pan. This will help create soft, large curds of scrambled eggs. Avoid constantly stirring so that the eggs stay tender and fluffy.
- If you prefer creamier scrambled eggs, you can lower the heat and cook them more slowly, stirring occasionally, until they reach your desired consistency.
- Once the eggs are just set but still soft and slightly runny (they'll continue to cook from residual heat), remove them from the pan immediately to prevent overcooking.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Garnish with fresh herbs, if desired, for added flavor.
- Low and slow: Cooking the eggs on low heat helps them stay creamy and tender, rather than dry and rubbery.
- Add-ins: You can stir in shredded cheese, sautéed mushrooms, or cooked spinach for extra flavor and nutrients.
- Make them extra fluffy: The key to fluffy scrambled eggs is to whisk them well and cook them slowly on lower heat. If you prefer them more well-done, you can increase the heat slightly, but be careful not to overcook them.
Why Beef Tallow?
Beef tallow is a natural fat that's free of seed oils and offers a rich, beefy flavor that complements the eggs beautifully. It's also a good source of healthy saturated fats, which are stable at higher cooking temperatures, making it ideal for scrambling eggs or other low-heat cooking.
Enjoy your seed oil-free scrambled eggs with beef tallow—they're rich, creamy, and delicious!