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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!
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!
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Japanese Scrambled Eggs
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.
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