Japanese Scrambled Eggs LowCarbingAsain Cover 2

Japanese Scrambled Eggs


Believe it or not, soy sauce is a great accompaniment to eggs. 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 in it!

Japanese Scrambled Eggs LowCarbingAsian Pin 1

In Japan, traditional scrambled eggs will almost always contain soy sauce which gives eggs more depth and flavor than typical salt, pepper, butter.  The idea is to flavor the eggs so that you wouldn’t have to put sauces on it such as ketchup or Tabasco after cooking.

Japanese Scrambled Eggs LowCarbingAsian Pic 1

Now, I’m sure many of you have grown up eating your scrambled eggs with ketchup.  Don’t get me wrong, I do love an occasional scrambled egg made pretty bland then smothered with ketchup! However, now being low-carb/keto, ketchup went out and soy sauce came back in!  I find it’s a great addition to the standard salt/butter and super easy to make!

Japanese Scrambled Eggs LowCarbingAsian Pic 2

Since eggs are pretty much the most popular breakfast ingredient in low-carb/keto cooking, you can never get enough different ways to make eggs so do yourself a favor and check out this delicious way to make Japanese Scrambled Eggs!

Now, let’s get started!

Prepping Time 1M

Cook Time 2M                                       

Total Time 3M                                          

Net Carb/Serv ~2g                                 

Servings 1

Ingredients

  • 2 Eggs
  • 1 tsp Soy Sauce
  • 1 tbsp Half & Half
  • 1/8 Stalk of Green Onion
  • 1/2 tbsp Salted Butter

Directions

1) Gather all the ingredients.

Keto Japanese Eggs Recipe (1)

2) Crack eggs into mixing bowl, combine half & half, Soy Sauce, and mix well.

Keto Japanese Eggs Recipe (20)

Keto Japanese Eggs Recipe (21)

3) Thinly cut the green onions and set aside.

Keto Japanese Eggs Recipe (6)

4) Add butter into a Teflon pan and let it melt on medium low heat.

Keto Japanese Eggs Recipe (7)

5) Pour the egg mix into the Teflon pan while continuous mixing with a spatula.  Don’t let eggs sit, otherwise, they will lose their ‘fluffy’ texture.

Keto Japanese Eggs Recipe (8)

6) Cook for about 1-2 minute or until the eggs stop having runny texture.  Transfer to a plate and top with green onions.

Keto Japanese Eggs Recipe (22)

Hope you enjoy your low-carb/keto Japanese Scrambled Eggs!

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Japanese Scrambled Eggs LowCarbingAsian Pin 2

Japanese Scrambled Eggs LowCarbingAsain Cover 2

Japanese Scrambled Eggs

The BEST Asian Low-Carb/Keto recipe for Japanese Scrambled Eggs. Net Carb / Serving ~2g. So quick and easy with step by step directions and pictures.
5 from 2 votes
Course: Breakfast
Cuisine: Japanese
Keyword: japanese eggs, keto breakfast, keto eggs, lowcarb breakfast, lowcarb eggs
Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 3 minutes
Servings: 1
Print Recipe

Ingredients

  • 2 Eggs
  • 1 tsp Soy Sauce
  • 1 tbsp Half & Half
  • 1/8 Stalk Green Onions
  • 1/2 tbsp Salted Butter

Instructions

  • Gather all the ingredients.
  • Crack eggs into mixing bowl, combine Soy Sauce, half & half and mix well.
  • Thinly cut the green onions and set aside.
  • Add butter into a Teflon pan and let it melt on medium low heat.
  • Pour the egg mix into the Teflon pan while continuous mixing with a spatula. Don't let eggs sit, otherwise, they will lose their 'fluffy' texture.
  • Cook for about 1-2 minute or until the eggs stop having runny texture. Transfer to a plate and top with green onions.

Video

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