
Butter and eggs couldn’t be extra good for a ketogenic breakfast, and on this recipe, we use the extra refined model of butter: ghee! Ghee is butter decreased to its purest kind, wealthy butter-flavored oil that comes from grass-fed cows and is wealthy in Omega-Three’s. Add aged cheese for additional umami.
Soft Scrambled Butter Eggs Recipe
Servings: four – 1 cup servings
Prep Time: 1 minute | Cooking Time: four minutes | Total Time: 5 minutes
Nutritional Facts: 1g Net Carbs| 244 Calories | 21g Fat | 1g Carbs | 13g Protein | 0g Fiber
Ingredients:
- eight massive eggs
- Three tbsp ghee (or butter)
- Salt & pepper to style
Steps:
- In a bowl, whisk collectively eggs till nicely combined.
- Over medium-low warmth, soften ghee, then add egg combination and a pinch of salt and pepper.
- Cook slowly, and gently fold the perimeters because the egg cooks, cautious to not chop together with your spatula however gently transferring the eggs round till they’re gentle and fluffy, then get pleasure from sizzling.
Soft Scrambled Butter Eggs

Butter and eggs couldn’t be extra good for a ketogenic breakfast, and on this recipe, we use the extra refined model of butter: ghee! Ghee is butter decreased to its purest kind, wealthy butter-flavored oil that comes from grass-fed cows and is wealthy in Omega-Three’s. Add aged cheese for additional umami.
- Prep Time: 1 minute
- Cook Time: four minutes
- Total Time: 5 minutes
- Yield: four cups
- Category: Breakfast
Ingredients
- eight massive eggs
- Three tbsp ghee (or butter)
- Salt & pepper to style
Instructions
- In a bowl, whisk collectively eggs till nicely combined.
- Over medium-low warmth, soften ghee, then add egg combination and a pinch of salt and pepper.
- Cook slowly, and gently fold the perimeters because the egg cooks, cautious to not chop together with your spatula however gently transferring the eggs round till they’re gentle and fluffy, then get pleasure from sizzling.
Nutrition
- Serving Size: 1 cup
- Calories: 244
- Fat: 21g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 13g
This recipe was first printed in Newsweek, in summer time 2019.
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