Unlike 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.
1 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
