Cooking EGGS
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A guide to cooking eggs with tips on technique and equipment, plus a recipe for pumpkin pancakes.
Ingredients
- 9.86 ml unsalted grass-fed butter
- 4 large organic eggs
- sea salt
- 9.86 ml coconut oil, ghee, or avocado oil
- 4 large organic eggs
- flake salt
- 9.86 ml coconut oil, ghee, or avocado oil
- 4 large organic eggs
- sea salt
- 4 large organic eggs
- 946 ml water
- 9.86 ml apple cider vinegar
- sea salt and freshly cracked black pepper
- 6 large organic eggs
- lukewarm water
- 4.93 ml apple cider vinegar
- 4.93 ml olive oil
- 1 pie pumpkin (1 1/2 pounds) or 1 (15-ounce) can unsweetened pumpkin purée
- 9.86 ml sea salt divided
- 237 ml almond flour
- 237 ml coconut flour
- 9.86 ml baking powder
- 3.7 ml ground cinnamon
- 2.46 ml ground allspice
- 29.6 ml coconut sugar or Swerve brown sugar
- 59.1 ml almond milk (or any nut milk)
- 59.1 ml coconut oil melted
- 2 large organic eggs
Nutrition (per serving, estimated)
Estimated based off 19 of 28 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 719 mg
- Iron: 13 mg
- Magnesium: 115 mg
- Phosphorus: 1381 mg
- Potassium: 1068 mg
- Zinc: 8.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9.86 ml unsalted grass-fed butter
- 4 large organic eggs
- sea salt
- 9.86 ml coconut oil, ghee, or avocado oil
- 4 large organic eggs
- flake salt
- 9.86 ml coconut oil, ghee, or avocado oil
- 4 large organic eggs
- sea salt
- 4 large organic eggs
- 946 ml water
- 9.86 ml apple cider vinegar
- sea salt and freshly cracked black pepper
- 6 large organic eggs
- lukewarm water
- 4.93 ml apple cider vinegar
- 4.93 ml olive oil
- 1 pie pumpkin (1 1/2 pounds) or 1 (15-ounce) can unsweetened pumpkin purée
- 237 ml almond flour
- 237 ml coconut flour
- 9.86 ml baking powder
- 3.7 ml ground cinnamon
- 2.46 ml ground allspice
- 29.6 ml coconut sugar or Swerve brown sugar
- 59.1 ml almond milk (or any nut milk)
- 2 large organic eggs
Prepare
- 9.86 ml sea salt, divided
- Melt 59.1 ml coconut oil
Let's Cook
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Step 1.
Peel and seed the pumpkin, if using fresh, and cut into small 1-inch pieces. Fill a medium saucepan with enough water to cover the pumpkin and add 1 teaspoon of the sea salt. Bring to a boil.
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Step 2.
Add the cubed pumpkin and boil until soft enough to mash, about 15 minutes. Drain the pumpkin into a colander and allow to sit for 5 minutes to drain thoroughly.
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Step 3.
Mash the pumpkin with a fork into a pulp, or use a food mill. You should yield about 2 cups purée. Set aside.
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Step 4.
In a medium mixing bowl, combine the remaining 1 teaspoon sea salt, the flours, baking powder, cinnamon, allspice, and sugar.
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Step 5.
In a separate bowl, whisk together the nut milk, oil, and eggs. Slowly fold the wet nut milk mixture into the dry ingredients. The batter will be slightly lumpy at this point. Don’t over mix.
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Step 6.
Gently stir the smashed pumpkin into the batter.
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Step 7.
Heat a cast iron pan or griddle over medium-high heat. Add a tablespoon of coconut oil. Cooking only 2 or 3 pancakes at a time, add 3 tablespoons of batter per pancake.
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Step 8.
Cook each pancake for 2 to 3 minutes until bubbles begin to form in the center and the edges look dry. Flip and cook for 2 minutes more without moving again. Serve right away.