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.
- 2 Eggs
- 1 tsp Soy Sauce
- 1 tbsp Half & Half
- 1/8 Stalk Green Onions
- 1/2 tbsp Salted Butter
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.
Calories: 189kcal | Carbohydrates: 2g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 344mg | Sodium: 519mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 650IU | Calcium: 49mg | Iron: 2mg