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.

Yield: 2 servings

Perfect Scrambled Eggs

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Prep Time 1 minute

Cook Time 7 minutes

Total Time 8 minutes

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 eggs
Amount Per Serving: Calories: 194 Total Fat: 15.6g Saturated Fat: 7.2g Unsaturated Fat: 7.1g Cholesterol: 387mg Sodium: 142mg Carbohydrates: 0.8g Sugar: 0.4g Protein: 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?

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