The secret to perfect scrambled eggs is butter. Cook them low and slow and they will turn out creamy and tasty everytime!
I know, I know. Scrambled eggs aren’t hard to make. At least they shouldn’t be. But I have had some terrible scrambled eggs in my day and considering they are pretty much a staple in a low carb lifestyle, I felt it necessary that I get this perfect scrambled eggs recipe out there.
THIS POST CONTAINS AFFILIATE LINKS, MEANING IF YOU CLICK ON A LINK AND BUY SOMETHING I MAY RECEIVE A SMALL PERCENTAGE OF THE SALE AT NO COST TO YOU.
I have always heard people argue over whether you need to add water or milk to the scrambled eggs. Um no. You add neither. The ingredient to making perfect scrambled eggs is butter. Delicious, creamy, butter from grass fed cows. It makes all the difference in the world.
I eat eggs nearly everyday, usually around mid-morning. The fat and protein keeps me full for hours and I find that over the course of the day I snack less if I have eggs in the morning.
Remember, on a low carb and keto diet FAT IS YOUR FRIEND!
I have a specific non-stick pan that I use only for eggs. I find that I can taste flavors of other things that have been cooked in this pan and I don’t like it. So it’s eggs only for this pan. Sometimes the Mr will get back at me for something and will cook meat or something garlicky in this pan and it drives me bonkers!
To make the scrambled eggs delicious and creamy start with room temperature eggs. Just break them in to the pan, no need to scramble them ahead of time. Add a tablespoon of butter. If your butter is unsalted or you prefer more salt, add a dash of Kosher salt.
Place the pan on the stovetop and turn it to medium. Using a silicone scraper spatula, continuously scrape the bottom and sides of the pan as the eggs cook. Right before the scrambled eggs are cooked to your preference, remove the pan from the heat.

Perfect Scrambled Eggs
Ingredients
- 4 eggs, room temperature
- 1 tablespoon grassfed butter
- kosher salt
Instructions
Add room temperature eggs to non-stick pan with butter. Add in a pinch of Kosher salt if desired. Cook on stove over medium heat, scraping edges and bottom of pan constantly. Remove pan from heat source just before scrambled eggs are at desired doneness.
Nutrition Information:
Yield: 2 Serving Size: 2 eggsAmount Per Serving: Calories: 194Total Fat: 15.6gSaturated Fat: 7.2gUnsaturated Fat: 7.1gCholesterol: 387mgSodium: 142mgCarbohydrates: 0.8gSugar: 0.4gProtein: 12.6g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
That’s it. I love my perfect scrambled eggs slightly loose, others like it chewy and well cooked. How do you take yours?
PIN THIS FOR LATER
Jann Olson
Wednesday 5th of September 2018
I am a butter lover, so I am all over this! :) I usually add just a tad of milk, but going to try this next time. Thanks for sharing with SYC. hugs, Jann
Miz Helen
Wednesday 5th of September 2018
Your scrambled eggs really do look perfect and I would love to have them right now. Thanks so much for sharing with us at Full Plate Thursday, we sure enjoyed your post! Miz Helen
Sheri
Monday 3rd of September 2018
Love scrambled eggs. Thank you for joining the To Grandma's House We Go DIY, Crafts, Recipes and More Link Party! Pinned this! Hope to see you again next week!
Jean | DelightfulRepast.com
Thursday 30th of August 2018
I love scrambled eggs and always cook them in organic unsalted butter. Like you said, they can keep you going for hours!.
Amy
Monday 27th of August 2018
We love scrambled eggs and I have to admit that they are never the same at our house. I am going to try your perfect scrambled eggs recipe. Thank you for sharing at Over the Moon.