How To Make Perfect Scrambled Eggs – Creamy Low Carb Keto Breakfast
Welcome all! Papa G here. Today I present scrambled eggs. While I'll include my recipe, this is more of a how-to
video than a recipe video. Sit back and relax and let me show you how easy it is to make restaurant quality, creamy and silky scrambled eggs. Let's get started. For the recipe portion of the video, I'll be using six large eggs about a quarter cup of heavy cream some salt ground black pepper about a tablespoon of dried chives just a little bit of cayenne pepper and a healthy amount of hot sauce. Beat with a whisk until the yolks and whites are fully incorporated. To get the best results, it's important to use
a good non-stick skillet like this Misen or something comparable.
A good skillet is important as it evenly distributes
the heat throughout the pan; not just on the bottom. Start with the fire off and a room temperature pan. Pour the eggs into the pan and turn the heat to just below medium-low. Use a non-metal, flat edge spatula and gently drag the edge along the bottom as you stir. You'll need to stir throughout
the entire cooking process. This is what your egg should look like
after about two and a half minutes. After about another two minutes you'll
begin to see the egg slowly solidifying After about seven minutes of cooking
the eggs will thicken more like this.
At this time, reduce the heat to low and continue to cook and stir. Now we've reached the point where you're going to be the decision maker and decide how much further you want to tighten the eggs. I'll cook mine just a little bit more. This texture is just about where I like it. Serve hot. Deeeelicious! There you have it folks! My creamy and silky scrambled eggs tutorial. Now you too can make restaurant quality eggs
in under 10 minutes. I hope you enjoyed this video. If you did, please like and consider subscribing. Thanks for watching and I'll see you next time!.
