When I posted my keto McGriddle video on YouTube, many viewers wanted to know I managed to cook an egg the way I presented in the video. It was so thin, cooked to delicate perfection and folded over in thirds.
The secret is one of the things people don’t often consider when cooking on the stove top: temperature. I’m not talking about “set the heat to 3 or medium low” temperature; I’m talking the specific temperature of the pan or skillet. And that temperature is between 270F and 280F.
To know if you are in that range, you need an IR thermometer gun. They are not expensive and once you have one, you’ll wonder why you ever went without. Not only are they great for this application, but there is a host of other uses: checking the surface temp of a food without taking it out of the oven, seeing the temp of your grill (and checking for hot/cold spots), and knowing if your cast iron skillet is at a ripping hot 700F to put a 1 minute sear on a ribeye.
You will also need a nice non-stick skillet, preferably square.
Mix three eggs with a tablespoon of heavy/whipping cream. Mist your non-stick skillet with the cooking spray of your choice, then pour the eggs on to the pan once it is between 270F and 280F. Tilt the pan so that the egg is evenly distributed and cook until the top is dry to the touch. Cut the egg into thirds with a spatula, fold (if you want, put a slice of cheese in the middle to melt it), and put on your favorite breakfast sandwich.
Watch the video below to see exactly how its done…
I was looking at your Sweet Cornbread Muffins and we would love to try it. Unfortunately, there is a serous nut allergy in our family and we cannot have tree nuts or almond flower in the house. Have you ever substituted coconut flower in the recipe?
I have not. Sorry.