rounded/heaping 1/2 tsp spice mix (see below)
butter, ghee, or coconut oil (to cook the eggs in)
- Heat butter or oil in a pan over medium heat.
- Beat eggs and spices together with fork or whisk and scramble.
1 & 1/2 TBSP paprika
1 TBSP sea salt
1 TBSP dried parsley
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp celery salt
- Combine all ingredients and store in sealed container.
~ When sleeping over a friend’s house, my son had eggs like these & loved them. After inquiring about the specific spices used, my friend told me it was Emeril’s “baby bam” spice mix (Thx Trish!). We tried it here at home & all really enjoyed it. Of course, you can tailor it to your own taste. Don’t have celery salt and hate oregano? Leave them out. Want to add a little kick? Add some cayenne or red pepper flakes. Personally, a few of us here have always enjoyed cilantro over our scrambled eggs, so we added a little over the top at the table.
~ Of course, you can also use this spice mix to season soups, meats, vegetables, grains…etc.
~ FYI – Most people beat in a little milk with scrambled eggs, which is fine, but it’s not at all necessary. Personally, I don’t add milk, but either way works – up to you.
Dairy Free, Gluten Free, Nut Free, Sugar Free, Grain Free,
Vegan, Egg Free, Raw
If eating dairy free, use coconut oil to cook the eggs.
Who else was going to elementary school birthday parties in the late 70s? As I was combining my spices, I had a flash back to those “sand creations” that were such a popular b-day party activity back then.