And while they admittedly require some patience, the wonderfully creamy and flavorful result is well worth it. Once I tried these amazingly creamy eggs, I could not go back to quickly scrambled, dry, and overcooked eggs! I was immediately hooked. And they’re not difficult to make! While making them takes a little longer than making a regular egg scramble, they are so good, and their texture is so wonderful, that I truly don’t mind the extra time spent making them.
Recipe Card
Eggs: I use large eggs in most of my recipes, and I’m partial to free-range eggs with gorgeous dark yellow yolks. But any large eggs will work. Sea salt: You can also add a pinch of freshly ground black pepper. Butter: Salted or unsalted - it doesn’t make much of a difference.
You can also substitute different cooking fats for butter, such as bacon fat, duck fat (my personal favorite), ghee, or olive oil. You start by whisking the eggs with salt until they are light and fluffy. Melt butter in a nonstick skillet. Use medium-low heat. You don’t want to cook the eggs over high heat. Add the eggs and let them set briefly. Your goal is to wait until the eggs are still liquid but their edges are set, as shown in the photo below: Serve immediately. In the photo below, the eggs are served on toasted keto English muffins: So it’s always a good idea to cook them a little less and allow them to finish cooking on the plate. You can sprinkle them with grated parmesan after you plate them. I often serve them on toasted keto English muffins (as shown in the pictures on this page), 90-second bread, or savory chaffles. They can also be a part of a steak and eggs breakfast. However, these eggs are slightly undercooked. So to be on the safe side, I don’t like to keep them for longer than one day.
