Scrambled Eggs with Butter - For the Carnivore Diet
This is the simplest, most reliable way to make rich, custardy scrambled eggs using only eggs, butter, and optional salt. Gentle heat and a finish of cold butter keep the curds soft, glossy, and never dry—perfect for a quick carnivore breakfast or any time you want effortless protein and fat.
Use a small nonstick or well-seasoned skillet and keep the heat low. Whisk the eggs just until uniform, then cook slowly, nudging the eggs from the edges toward the center to form tender curds. Pull the pan off the heat while the eggs look slightly underdone; the residual heat will finish them without overcooking. A final dab of butter adds sheen and flavor.
For an even richer texture, whisk in a splash of heavy cream before cooking. If you prefer a firmer scramble, give the eggs an extra 10–20 seconds on the heat at the end. Serve immediately; scrambled eggs are best fresh. If you must store leftovers, cool quickly and refrigerate up to one day, then rewarm gently with a small knob of butter.
Ingredients
- 3 large eggs
- 1 tablespoon unsalted butter, plus 1/2 tablespoon for finishing
- 1/4 teaspoon fine salt, to taste (optional)
- 1 tablespoon heavy cream (optional)
Instructions
- Crack the eggs into a bowl. Add salt and heavy cream if using, then whisk just until the yolks and whites are fully combined.
- Set a small nonstick or well-seasoned skillet over low heat. Add 1 tablespoon butter and let it melt until just foamy, not browned.
- Pour in the eggs. Let them sit for 5–10 seconds, then use a silicone spatula to slowly push the eggs from the edges toward the center, forming soft curds. Keep the heat low and move the eggs gently.
- When the eggs are mostly set but still glossy and slightly loose, remove the pan from the heat. Add the remaining 1/2 tablespoon butter and fold until melted and the eggs are silky.
- Taste and adjust salt if needed. Serve immediately. For a firmer texture, return to low heat for 10–20 seconds more.