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.
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
- 2 Eggs Eggs
- 1 tsp Soy Sauce
- 1 tbsp Half & Half
- 1/2 tbsp Grass Fed Butter
- 2 Stalk Green Onions
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.