keto Japanese Scrambled Eggs cover

Japanese Scrambled Eggs


Jump to Recipe
When I was growing up, my mom made our eggs with soy sauce all the time.  Whether it was scrambled, sunny side, or even raw (a very famous Japanese breakfast served over rice), it always had soy sauce.  It wasn’t until I went to grade school that I was introduced to eggs with ketchup & Tabasco and from that moment, that is pretty much how I ate eggs. However, now being keto/low carb, ketchup went out and soy sauce came back in!  It is a great addition to the standard salt/butter and super easy to make!

keto Japanese Scrambled Eggs pin 1

So for this dish, you will need a good Teflon pan, spatula, and mixing bowl.  I prefer glass mixing bowls since you can see any shells that may have fallen in, but that is just me.

Now, let’s get started!

Prepping Time 1M

Cook Time 5M                                       

Total Time 6M                                          

Net Carb/Serv 2.4g                                 

Servings 1

Ingredients

  • 2 Eggs
  • 1 tsp Soy Sauce
  • 1 tbsp Half & Half
  • 1/2 tbsp Grass Fed Butter
  • 2 inch Stalk of Green Onions

Directions

1) Gather all the ingredients.

2) Crack eggs into mixing bowl, combine soy sauce and half & half.  Mix well (if you like sweet eggs, add 1/2 tsp of Swerve).

3) Heat up Teflon pan on medium-low.

4) While you wait for the Teflon pan to heat up, thinly cut the green onions.

5) Put butter in Teflon pan and let it melt (be careful not to burn it as butter has a low burn temperature).

6) Reduce heat to low and pour egg mix into Teflon pan while continuous mixing with a spatula. Do not let eggs sit, otherwise, they will lose their ‘fluffy’ texture.

7) Cook for about 1 minute or until the eggs stop having runny texture.  Transfer to a plate.

You just made Japanese Scrambled Eggs!  This dish would be a great addition to our Keto Japanese Breakfast as well!

Join us on Facebook to be part of our interactive ketolife discussion & recipe requests and follow us on Instagram to be the first to know when we post a new recipe!

More Recipes

keto Japanese Scrambled Eggs pin 2

keto Japanese Scrambled Eggs cover

Japanese Scrambled Eggs

The BEST Asian Low-Carb/Keto recipe for Japanese Scrambled Eggs. Net Carb / Serving 2.4g. So quick and easy with step by step directions and pictures.
5 from 2 votes
Course: Breakfast
Cuisine: Japanese
Keyword: japaneseeggs, ketobreakfast, ketoeggs, lowcarbbreakfast, lowcarbeggs
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 1
Print Recipe

Ingredients

  • 2 Eggs Eggs
  • 1 tsp Soy Sauce
  • 1 tbsp Half & Half
  • 1/2 tbsp Grass Fed Butter
  • 2 Stalk Green Onions

Instructions

  • Gather all the ingredients.
  • Crack eggs into mixing bowl, combine soy sauce and half & half. Mix well (if you like sweet eggs, add 1/2 tsp of Swerve).
  • Heat up Teflon pan on medium-low.
  • While you wait for the Teflon pan to heat up, thinly cut the green onions.
  • Put butter in Teflon pan and let it melt (be careful not to burn it as butter has a low burn temperature).
  • Reduce heat to low and pour egg mix into Teflon pan while continuous mixing with a spatula. Do not let eggs sit, otherwise, they will lose their 'fluffy' texture.
  • Cook for about 1 minute or until the eggs stop having runny texture. Transfer to a plate.

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*