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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.
Course Breakfast
Cuisine Japanese
Keyword japaneseeggs, ketobreakfast, ketoeggs, lowcarbbreakfast, lowcarbeggs
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 1

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.