Go Back
–+ servings
Soft high-fat scrambled eggs for Full GAPS on a cream plate

High-Fat Scrambled Eggs for Full GAPS

Soft Full GAPS scrambled eggs cooked in the source’s exact four-tablespoon butter-or-lard ratio.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp butter or lard
  • 2 eggs
  • mineral salt and black pepper to taste

Equipment

  • Le Creuset Signature 10.25-inch skillet in Artichaut
  • Medium glass mixing bowl
  • Fork or whisk
  • Flexible silicone spatula

Method
 

  1. Melt all 4 tablespoons butter or lard in the Le Creuset Artichaut skillet over medium heat until fully liquid and hot without browning.
    Four tablespoons melted butter in the exact Artichaut skillet
  2. Crack the 2 eggs into a glass bowl and whisk until the whites and yolks are fully combined.
  3. Pour the eggs into the melted fat and stir quickly so the fat and eggs combine instead of forming separate pools.
    Two eggs forming soft moist curds in the exact Artichaut skillet
  4. Continue scraping and stirring for 2-3 minutes, until soft curds are set but still moist and glossy.
  5. Remove the skillet from the heat and transfer the eggs to a plate immediately. Season with mineral salt and black pepper to taste.

Notes

Full GAPS. Preserve the exact 4-tablespoon fat to 2-egg ratio.
Use butter or lard as measured in the source formula.
Remove the eggs while the curds remain moist; residual skillet heat continues cooking them.
Yield: 1 serving.

Tried this recipe?

Let us know how it was!