2 Organic Eggs
1 Tablespoon of Water
Mix well without beating it to death.
Cook in organic coconut oil on low heat.
Spinkle a pinch of himalayan salt on top.
When it starts to become partially solid take a spachela and muve the edges to the center.
The still liquid mixture will then move to the edges.
As soon as the scrambled eggs has reached the consistancy of your liking, turn the heat of and serve.
Optionally: Garnish with some organic pepper and fresh or dried organic herbs and bits of fresh chopped red paprika.