Eggs, preferably country eggs

 

Fat: ghee/butter/coconut oil

 

Salt

 

 

Stainless steel pan

 

Egg beater or a fork

 

Stainless-steel or glass bowl to contain the eggs

 

Stove

 

 

Break the entire eggs into the bowl and beat it with the egg beater or a fork

 

In the pan add generous amounts of butter/ghee/coconut oil. Heat the pan

 

Take the pan off the stove and pour the beaten eggs into pan and stir it

 

Place pan back on the stove and keep stirring the eggs until it forms a desired consistency. Do not over-cook for best nutrition benefit.

 

Add salt to taste

 

Bonus: As you advance in the stages, based on instructions from your Coach, you can add aromatic herbs and mild spices, including vegetables that are listed on the GAPS Yellow Book.

 

This method of adding vegetables and spices to scrambled eggs is called Bhurji, a favourite healthy street food in India (healthy other than the cooking oil used in it).

 

Bonus: there is no truth in the mis-conception that “eggs are heaty” as is common thinking in India, and perhaps other parts of the world. You can eat as many eggs a day as you desire and as many at a time as you desire. 

 

For questions on cholesterol (another misconception) visit the FAQs page for in-depth understanding.

 

END.