ZERO-CARB CARNIVORE | SOFT CREAMY SCRAMBLED EGGS (2024)

Zero-Carb Carnivore | Soft Creamy Scrambled Eggs. No Milk. No Cream.

Simply the bestscrambled eggs you’ll ever have.

Since my carnivore journey began, scrambled eggs have been an almost daily feature of my meals. They’re quick (1-3 minutes) and make a great side for the main protein on the dinner plate. And I sometimes have them for lunch on a bed of sliced meat, smoked salmon, or toasted carnivore bread (I’m still perfecting this…).

Follow my method, and you’ll say goodbye to dry scrambled eggs.

How to Make Zero-Carb Carnivore | Soft Creamy Scrambled Eggs

You only need eggs, ghee or butter, salt and a tiny bit of nutmeg (optional).

Start by cracking your eggs into a bowl, adding salt and nutmeg, and briefly mixing with a manual balloon whisk – just enough to blend yolks and whites.

Heat the fat until it begins to sizzle/bubble. Best use a non-stick, heavy-base frying pan, because a lightweight pan will cook the eggs too quickly.

Pour the eggs in and use a silicone spatula to swirl and sweepacross the bottom of the pan almost constantly. You’ll be looking at a greasy soup to begin with.

Keep swirling and sweeping over medium heat as curds form. Don’t be tempted to use high heat, as this will cook the eggs too fast and make them dry.

Move the pan away from heat source as soon as the curds are softly set – or even slightly wet, as residual heat will continue to cook them.

Serve immediately and enjoy the best keto/carnivore scrambled eggs you’ve ever tasted!

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