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Japanese scrambled eggs topped with green onions served in a Japanese style bowl being picked with a pair of chopsticks.

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.
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
Calories 189kcal


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


  • Gather all the ingredients.
    Keto Japanese Eggs Recipe (1)
  • Crack eggs into mixing bowl, combine Soy Sauce, half & half and mix well.
    Keto Japanese Eggs Recipe (21)
  • Thinly cut the green onions and set aside.
    Keto Japanese Eggs Recipe (6)
  • Add butter into a Teflon pan and let it melt on medium low heat.
    Keto Japanese Eggs Recipe (7)
  • 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)
  • 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)



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