Keto creamy scrambled eggs with chives and grass-fed butter

Keto creamy scrambled eggs with chives and grass-fed butter: gently stirred eggs with butter, optional crème fraîche and fresh chives – creamy, satisfying and quick to make.

At a glance

• Serves 1
• Prep time: 2 min
• Cooking time: 6 min
• Total time: 8 min
• Calories: 320 kcal per serving
• Protein: 20 g
• Fat: 26 g
• Carbs: 2 g

Ingredients

• 3 eggs (organic)
• 1.5 tbsp soft grass-fed butter (or ghee)
• 1 tbsp crème fraîche (optional, for extra creaminess)
• 1 tbsp fresh chives, snipped
• 1 pinch of sea salt
• 1 pinch of freshly ground black pepper

Method

You’ll need: frying pan · saucepan · wooden spoon

1. Put the eggs in a small saucepan or non-stick frying pan. Add the grass-fed butter and only then put it over a low to medium heat.
2. Stir the eggs constantly with a silicone spatula so they set slowly and evenly. As soon as they start to catch slightly on the bottom, take the pan off the heat briefly and keep stirring.
3. Repeat this switch between gentle heat and brief cooling until the eggs are creamy and slightly thickened. They should still look visibly moist.
4. Take off the heat and stir in the remaining grass-fed butter and the crème fraîche if you like. This stops the residual heat and makes the texture especially soft.
5. Only now season with sea salt, black pepper and fresh chives. Fold in gently and don't cook any further.

Good to know

This is how scrambled eggs taste when they're allowed to be truly tender. Gentle heat, a little patience and, at the end, that soft, almost silky texture.

Swaps

Grass-fed butter → ghee (contains only traces of lactose, good for high heat); crème fraîche → mascarpone (milder, with very few carbs); chives → parsley (also contains vitamin K); grass-fed butter → avocado oil (more monounsaturated fats).

Allergens

Contains egg and milk; usually well suited to children if served soft but fully heated through, and in pregnancy, pasteurised dairy products and thoroughly cooked eggs are the safe choice.