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Before you jump to Scrambled eggs with coconut recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are a number of reasons for this. There are a number of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. No matter where you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. Most people typically believe that healthy diets demand a lot of work and will significantly change the way they live and eat. It is possible, however, to make several minor changes that can start to make a difference to our everyday eating habits.
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Evidently, it’s not at all difficult to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to scrambled eggs with coconut recipe. You can cook scrambled eggs with coconut using 13 ingredients and 1 steps. Here is how you achieve it.
The ingredients needed to make Scrambled eggs with coconut:
- Get 2 eggs
- Provide 1 onions chopped
- Prepare 1 tbsp ginger
- You need 1 tbsp garlic
- Take curry leafs I stalk
- Use 6 shallots (chopped)
- Use 2 green chillies
- You need 1 cup coconut grated
- Take 1 tomatoes
- You need 1 tsp mustard seeds
- Prepare 2 tbsps oil
- Use as required salt
- Use 1 tsp turmeric powder
Instructions to make Scrambled eggs with coconut:
- Beat eggs in a bowl and set aside. Heat oil in a pan and add mustard seeds. Add green chilles, onions, shallots, ginger and garlic. saute it thoroughly for 6 minutes. Add tomatoes. Then add grated coconuts and salt as required. Then add turmeric powder and curry leafs. Saute it to get evenly spread. Lower the heat and add beaten eggs slowly. Stir it continuously.
Instructions In a mixing jug, beat together the eggs and coconut cream. Next, in a small frying pan over low-medium heat, melt the coconut oil. Once melted, pour in the egg mixture. It's a soft legume that's easy to digest and happens to be the color of scrambled eggs (for the win). Once soaked, it's blended with light coconut milk for added fat (which I discovered helped things like my Buckwheat Crepes bind well without sticking to the pan).
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