1 TBSP butter
¼ tsp salt
½ TBSP water
Melt the butter in a med frying pan. Whilst the butter is melting, in a small separate bowl whisk together the eggs with the small splash of water and the salt. The trick I find to making great scrambled eggs is to get the egg mixture as light and frothy as possible before going into the pan. Once the butter is melted and your egg mixture is nice and aerated, pour it all in and use a wooden stirring spoon to keep mixing it all up as it cooks. It’ll only take 3-4 minutes to cook, and by stirring the mixture up throughout you’ll end up with delicious, buttery, small curds. As soon as it all starts to look yellow and cooked, remove from heat – the eggs will continue to cook in the pan until removed to your plate, so ideally you don’t want to overdo them/dry them out.
Enjoy with all kinds of amazing keto toppings: some of our favorite combos include: spinach and feta; fresh herbs and cheese; parmesan and pesto; salmon/cream cheese and chives – even caramelized onions and blue cheese! :)
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