Two-Step Scrambled Eggs (Whites First, Yolks After)
Posted by Mira on May 7, 2025 in recipes
As a carnivore, I cook eggs all the time, and in many different ways. This is one of my favorite ways to cook them.
Eggs are highly nutritious — they’re one of nature’s most complete foods, packed with protein, vitamins (like B12, A, D, and E), choline, and minerals. Dr. Berry often mentions compounds like avidin (which binds biotin) and ovomucoid found in raw egg whites, but cooking denatures these anti-nutrients, especially avidin, which helps prevent biotin deficiency.
The key is to cook the egg whites thoroughly, but not necessarily the yolks. So, in this recipe, the goal is to cook the whites thoroughly, but leave the yolks less cooked.
Ingredients
- 3 large eggs
- 1 tbsp butter (or beef tallow)
- Salt, to taste
- Pepper, to taste (optional)
Instructions
1. Separate the eggs
Crack the eggs and carefully separate the whites and yolks into two bowls.
2. Beat the whites
Whisk the egg whites with a pinch of salt until slightly frothy.
3. Beat the yolks
Whisk the yolks in a separate bowl with a small pinch of salt.
4. Cook the whites
Heat butter in a nonstick pan over medium-low heat.
Pour in the whites and gently stir with a spatula until they just begin to set (about 1–2 minutes). Don’t overcook — they should stay soft.
5. (Optional) Add diced shrimp
Add diced shrimp to the whites and stir until they are cooked through. Shrimp and eggs are great together!
6. Add the yolks
Pour in the yolks into the whites and let them set slightly (about 10–20 seconds), then gently mix them into the whites. Stir just enough to marble them.
7. Finish and serve
Remove from heat while still slightly soft - you don't have to cook yolks fully. Season with more salt and pepper if you like. Serve immediately.
