AuthorTeamKetoUnlike regular scrambled eggs, this buttery delicious keto recipe slow cooks the eggs over low heat to create the softest, fluffiest eggs possible.
Melt butter in a saucepan (not a skillet, but a small saucepan) over medium heat.
Reduce the heat to medium-low.
Crack the eggs into the saucepan and scramble.
Stir constantly over the low heat until consistency is only slightly runny/wet.
Remove from heat and add in a dollop of cold sour cream to stop the cooking.
Add salt and pepper to taste and enjoy your Gordon Rasmey approved keto scrambled eggs.
Servings 1
Net Carbs
- Amount Per Serving
- Calories 535
- % Daily Value *
- Total Fat 50.3g78%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0g
- Protein 18.3g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Melt butter in a saucepan (not a skillet, but a small saucepan) over medium heat.
Reduce the heat to medium-low.
Crack the eggs into the saucepan and scramble.
Stir constantly over the low heat until consistency is only slightly runny/wet.
Remove from heat and add in a dollop of cold sour cream to stop the cooking.
Add salt and pepper to taste and enjoy your Gordon Rasmey approved keto scrambled eggs.
