Zero-Carb Carnivore | Soft Creamy Scrambled Eggs. No Milk. No Cream.
Simply the best scrambled eggs you’ll ever have.
Since my carnivore journey began, scrambled eggs have been an almost daily feature of my meals. They’re quick (1-3 minutes) and make a great side for the main protein on the dinner plate. And I sometimes have them for lunch on a bed of sliced meat, smoked salmon, or toasted carnivore bread (I’m still perfecting this…).
Follow my method, and you’ll say goodbye to dry scrambled eggs.
How to Make Zero-Carb Carnivore | Soft Creamy Scrambled Eggs
You only need eggs, ghee or butter, salt and a tiny bit of nutmeg (optional).
Start by cracking your eggs into a bowl, adding salt and nutmeg, and briefly mixing with a manual balloon whisk – just enough to blend yolks and whites.
Heat the fat until it begins to sizzle/bubble. Best use a non-stick, heavy-base frying pan, because a lightweight pan will cook the eggs too quickly.
Pour the eggs in and use a silicone spatula to swirl and sweep across the bottom of the pan almost constantly. You’ll be looking at a greasy soup to begin with.
Keep swirling and sweeping over medium heat as curds form. Don’t be tempted to use high heat, as this will cook the eggs too fast and make them dry.
Move the pan away from heat source as soon as the curds are softly set – or even slightly wet, as residual heat will continue to cook them.
Serve immediately and enjoy the best keto/carnivore scrambled eggs you’ve ever tasted!
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Zero-Carb Carnivore | Soft Creamy Scrambled Eggs
Ingredients
- 3 eggs large, 165g net weight
- 25 g ghee or butter (U.S. option HERE)
- ¼ tsp fine himalayan pink salt (U.S. option HERE)
- 1 pinch grated nutmeg
Instructions
- add ghee to a non-stick pan over medium heat.25 g ghee
- crack eggs into a mixing bowl, add salt and nutmeg and stir with a manual whisk to blend whites and yolks.3 eggs, ¼ tsp fine himalayan pink salt, 1 pinch grated nutmeg
- when the ghee starts to sizzle, pour the eggs in.
- wait a few seconds for the temperature to rise again and then start swirling in small circles with a spatula, sweeping across the bottom of the pan as you go.
- initially, it will look like a greasy mess, but don't worry - keep going.
- swirl and sweep every few seconds to stop large curds settling at the bottom, or less often if you prefer larger ones.
- remove from heat as soon as the scrambled eggs look softly set, as they'll continue to cook with the heat of your pan.
- it will take just 1-3 minutes, depending on the size of the pan you use; serve straight away.
Notes
Nutrition
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