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.
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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
Prep
Cook
Total
Yield 2 servings
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.
Courses Breakfast
Nutrition Facts
Serving Size 2 eggs
Amount Per Serving | ||
|---|---|---|
Calories 194 | ||
% Daily Value | ||
Total Fat 15.6 g | 24% | |
Saturated Fat 7.2 g | 36% | |
Unsaturated Fat 7.1 g | ||
Cholesterol 387 mg | 129% | |
Sodium 142 mg | 6% | |
Total Carbohydrates 0.8 g | 0% | |
Sugars 0.4 g | ||
Protein 12.6 g | 25% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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
I love scrambled eggs – with butter and cheese! Thanks for sharing at the What’s for Dinner party! Hope you were able to check out some of the other awesome recipes there too!
Scrambled eggs with butter sounds delicious!! Would love to have these with some toasted bread any time 🙂
Thanks for sharing at FF #194!!
I might have missed it, but please do link back to Fiesta Friday so you can be considered for a feature and more bloggers can find us and join the party!! Looking forward to more such yum creations from you 🙂 Happy Fiesta Friday 🙂 🙂
This looks like a great plate of Scrambled Eggs, I pinned this one! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back to see us real soon!
Miz Helen
Scrambled eggs can be so terrible and so utterly delicious! Yours look creamy and perfect! Thank you for bringing them to Fiesta Friday!