The Perfect (Keto) Scrambled Eggs + Bacon
I just had the perfect scrambled eggs and bacon. Cooked it myself. So, Iām doing the Keto Cycle program and measuring my kcal and macros. Out of laziness, I wanted to use the lard that comes from the bacon, so it doesnāt go to waste. Weāre trying to use all the fats, right? But how do I keep them crisp?
So, I fry the bacon (ecological bacon) without any butter on low heat. For a longer time. If I fry them too hard, they will leave these burnt flakes that I believe is not healthy or tasty to consume. So if you cook the bacon on low heat for a longer time, they still become crisp, but not burnt. This also helps for making the scrambled eggs. After the bacon is done, you pick them up and let them dry on a plate. Then you cool off the pan for a while.
Then I added 27 grams of butter (eco, of course) and with 4 eggs (eco, yes!).Ā Might be possible itās even better not adding butter, but tried adding extra for the 75% fat, 20% protein, 5% net carbs ratio of the Ketogenic diet. The trick with making the perfect scrambled eggs is patience. You put the pan on again with full heat, then in sessions, you start to putting the pan onto the heat. But always, always stirring it with a wooden fork or spoon (not plastic, heated plastic is not good, my brother told me last time he visited). When the eggs is starting to get white and firmer, you need to remove the pan from the heat and stir it some more. You keep doing this until you have it exactly as you want. You remove it from heat, a little before, because it will cook some more, even if you have it off the heat. Now, you add a spoon of sour creme or creme fraiche. Some sea salt and grounded pepper. Done!
I ate it all up and it was so damn tasty...
With the app LifeSum, I just scanned the bacon to get itās 120 grams split up into fat, protein and carbs. Since I used all of it for the scrambled eggs. Added butter and 210 grams of eggs too. Done. :-)Ā















