Go Back
–+ servings
Family-size butter scrambled eggs for Full GAPS in a cream serving bowl

Family-Size Butter Scrambled Eggs for Full GAPS

A family-size Full GAPS scramble made with twelve eggs, one-half cup butter, and three-quarter teaspoon mineral salt.
Print Recipe Pin Recipe
Servings: 1 family batch
Course: Breakfast
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 12 eggs
  • 3/4 tsp mineral salt
  • 1/2 cup butter

Equipment

  • Le Creuset Signature 10.25-inch skillet in Artichaut
  • Large glass mixing bowl
  • Whisk
  • Flexible silicone spatula

Method
 

  1. Crack the 12 eggs into a large glass bowl. Add the 3/4 teaspoon mineral salt and whisk until the whites and yolks are completely combined.
    Twelve whisked eggs with mineral salt in a large glass bowl
  2. Melt the 1/2 cup butter in the Le Creuset Artichaut skillet over medium-low heat until fully liquid and hot without browning.
  3. Pour in the whisked eggs and begin scraping and stirring so the butter is distributed through the curds.
    Twelve eggs forming soft curds in butter in the exact Artichaut skillet
  4. Continue cooking and folding until the eggs are set but still moist and glossy, with no liquid egg running across the skillet.
  5. Transfer the eggs immediately for serving, or cool promptly and portion into covered glass containers for make-ahead breakfasts.

Notes

Full GAPS.
The source gives 1 family batch but no exact serving count.
Unmeasured ham and cheese ideas are omitted.
Preserve the exact 12 eggs, 3/4 teaspoon salt, and 1/2 cup butter.

Tried this recipe?

Let us know how it was!