Egg Fast Dinner Noodles w Basil Cream Sauce

About

Egg fast noodles are made with lightly seasoned eggs that have been thickened with heavy cream. Not only is this a great tip for making fluffier eggs, but it’s a sneaky way to incorporate fat into your Keto egg fast dinner. They’re cooked into the perfect texture that can be sliced into noodles. Drizzled over the egg noodles is a basil cream sauce, made with only three ingredients. Use this recipe when you need to motivate yourself with a “second wind” while you’re embarking on your ketosis with the egg fast diet. Plain eggs and cheese can get boring fast, and sometimes you need to get creative to use up a full tablespoon of fat you should be eating at every meal. If you’re worried you’ll end up cooking your egg into an omelet, follow the extra tips below to help make a photo-worthy meal.

Low And Slow Method

Here is a helpful tip for ensuring you cook your eggs perfectly to make “noodles”. Use low heat to cook the egg slowly and evenly (think “slow and steady wins the race”). The less browning you have on your egg, the more likely the egg slices are to behave like noodles. You should be able to pick up a forkful of egg noodles without them breaking apart.

How Much Egg Is In One Serving?

Each serving of this Keto egg fast dinner recipe includes 1 egg, 1 ½ tablespoon of fat, and no cheese. However, you may add grated or shredded parmesan cheese on top of your egg noodles. Technically, you may include up to one full ounce of cheese, but it may be better to use some parmesan cheese and make up the difference with cheese cubes or string cheese on the side.

Ingredients

4 large raw egg
2 tablespoon whipping cream, not whipped
1 dash salt
⅛ teaspoon oregano, dried
2 teaspoon butter, unsalted
2 tablespoon butter, unsalted
2 tablespoon whipping cream, not whipped
½ tsp, chopped basil

Instructions

Whisk together the eggs, whipping cream, salt, and oregano in a mixing bowl. Heat the first amount of butter over low heat in an 8”-10” non-stick pan. When the butter is melted, pour the egg mixture into the pan. Cover the pan and let the egg cook undisturbed, adjusting the heat as necessary to cook faster or avoid burning. Use the “low and slow” method to cook the egg into a ¼” thick, pale yellow disc with minimal browning.
Transfer the cooked egg to a cutting board to cool and rest. Meanwhile, make the cream sauce. Melt the second amount of butter in a new, clean pan over low heat. Stir the second amount of whipping cream into the butter until the two fats emulsify and begin to bubble. Stir in minced basil, and continue heating and stirring the sauce as it reduces and bubbles. Set the finished sauce aside, away from the heat, so it can cool and thicken.
Return your attention to the egg. Use a sharp kitchen knife, paring knife, or pizza cutter to cut the cooked egg into thin noodles about ¼” wide. Depending on how many servings of noodles you are making will determine how many slices you should make, ensuring each serving gets an equal amount. Dress the noodles with warm basil cream sauce for serving. Parmesan cheese may be added on top at your discretion.