Keto Egg Fast Dinner Noodles w Basil Cream Sauce
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
- Raw egg – 4 large
- Whipping cream, not whipped – 2 tbsp
- Salt – 1 dash
- Oregano, dried – 0.13 tsp
- Butter, unsalted – 2 tsp
- Butter, unsalted – 2 tsp
- Whipping cream, not whipped – 2 tbsp
- Basil – 0.5 tsp, chopped