It's up to you!
Prep Time: 2 Minutes
Cook Time: 10 Minutes
Approx. Total/Net Carbs for Entire Dish:
< 1 g / < 1 g
Tips & Substitutions
Don't forget to add your favorite herbs and spices to your scrambled eggs.
If you are having issues with sticking, add your eggs a bit earlier to the oil/ghee. Cold oil in a hot pan helps prevent sticking.
Remember - low and slow here. We don't want to burn our eggs.
Crack eggs into bowl.
Whisk eggs so well mixed. Don't worry, you don't need a whisk - you can use a fork.
Heat saucepan over medium low heat. Add ghee or oil to pan. When ghee is barely bubbling pour in your eggs. If using oil just wait 30 seconds until oil heats a bit and then add your eggs.
With a rubber or silicone spatula, stir the eggs being sure to scrape egg off the bottom and sides as needed. For larger curds stir less frequently. For smaller curds stir more frequently.
Depending on your heat and frequency of stirring, it can take several minutes for your eggs to cook. When your eggs look just slightly underdone for your preference (in other words still a bit wet), turn the heat off and take your pot off the burner. The egg will continue to cook a bit so this prevents over-cooking.