Egg butter

Egg butter

Simple truth... eggs+butter = yum! This inventive spread will become your “go-to” easy keto breakfast or snack. Schmear it on crackers, cucumber slices, or celery. It tops just about anything with a one-two punch of protein and fat. So good you’ll wonder how you lived without it!
February 28 2017 by , photo by in Recipes, Breakfast, Condiments

Egg butter

Simple truth... eggs+butter = yum! This inventive spread will become your “go-to” easy keto breakfast or snack. Schmear it on crackers, cucumber slices, or celery. It tops just about anything with a one-two punch of protein and fat. So good you’ll wonder how you lived without it!
USMetric
2 servingservings

Ingredients

  • 4 4 eggeggs
  • 5 oz. 150 g butter
  • ½ tsp ½ tsp sea salt
  • ¼ tsp ¼ tsp ground black pepper

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Place the eggs gently in a pot, and cover them with cold water. The cold water just needs to cover the eggs. Bring to a boil without a lid.
  2. Let the eggs simmer for about 8 minutes. Next, cool the eggs down quickly in cold water.
  3. Peel and chop the eggs finely. Stir in the butter, salt and pepper. Add optional flavoring; see suggestions, below.
  4. Serve as-is or as a topping on seed crackers or as a dip for veggies.

Tip!

Try flavoring your egg butter with chili flakes, fresh herbs, or your favorite seasoning. Try it as a topping on hot or cold dishes such as avocado, salmon, turkey and ham. It even works in soups and stews and on top of veggies and salads!

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30 comments

  1. 1
    Steven
    March 1 2017
    I remember my mother used to make this as a snack for us back in the 70's! Delish! She used to put it all in a mug and go at it with gusto with a knife until it was all mashed up. Was always best when the egg was still warm and the butter all melted. I'm definitely going to re-live this....
  2. 2
    Pat
    March 1 2017
    My Mum used to do this, then add chopped tomato and call it mock crab because it went a lovely pink colour. I loved it. This is definitely going on my list of foods to try.
  3. 3
    Clare
    March 1 2017
    My gran used to make this for me - it had the very pleasing name of 'eggy cup' because she'd serve it to me in a tea-cup. My husband still makes it for a snack from time to time and always ends up having to share it with the dog who is relentless in her begging. It's one of life's simplest, happy soothers. Delicious.
  4. 4
    Pam
    March 1 2017
    This is a traditional Finnish spread called munavoi. Now if we can only get them to eat it solo or spread it on veg instead of on pasties and rye bread...
  5. 5
    Yuki
    March 3 2017
    I used two eggs and made it. Shared with my husband. I felt content, my husband felt that it was a little bit heavy and couldn't finish it. My body fat is over 30%, my husband is super skinny (5%).

    Same dish, different body, different reaction.

  6. 6
    Kelly
    March 28 2017
    Just made this.. Loved it.... I chose to steam the eggs instead as they are infinitely easier to peel and stay intact.... In all my life I had never heard of egg butter !! So glad I have now :) Thanks for posting.... and.... Thanks so much for this site !!
  7. 7
    Candice
    May 6 2017
    I needed jalapeño and bacon and a little mayo added! ?
  8. 8
    Maria
    May 25 2017
    I'm a Finn, and like Pam mentioned, this is used as a traditional spread in Finland. I can't make myself eat this like this, but I cut "Russian pickles" (fermented, sugar free pickles) in to small pieces and mix with it, and then I can eat is as a side dish.
  9. 9
    Tenesha
    June 1 2017
    I loved it! I added one ingredient to it and it was delicious. I shared the recipe and mentioned the diet doctor in a post on my website http://www.thetenfootjourney.com/2017/06/01/easy-egg-butter-with-bake... . Keep up the good work.
  10. 10
    jade
    October 3 2017
    I used to eat it regularly, on toast or crackers. I'd sometimes add mayo instead of butter and sometimes a bit of curry powder for a bit more flavor.
  11. 11
    ronda
    November 17 2017
    my grandpa make this for me regularly when I was young and called it "sunshine food" as all good food is made with sunshine.
    Thanks Grandpa and diet doctor.
  12. 12
    Samantha
    March 1 2018
    Please please can we have more nutritional info or an app where I can log all the food I am eating specifically for the diet doctor. It would be so worth it.
  13. 13
    Donita
    July 2 2018
    I am just getting started with Keto and Paleo so, good recipes like this make me happy!
  14. 14
    Rebecca spence
    October 27 2018
    This was my dads favorite breakfast when I was young — he grew up in the Midwest during the depression — so figure eggs were probably the only thing in abundance. Major comfort food ❤️👍🏼
  15. 15
    sally potentier
    December 12 2018
    IS NATURAL GREEK YOGURT A GOOD THING TO EAT FOR BREAKFAST AND IF SO WHAT SUGGESTIONS CAN YOU MAKE TO EAT WITH IT? HOPEFULLY SOME KIND OF FRUIT
    Reply: #16
  16. 16
    Reply to comment #15 by sally potentier
    Kristin Parker Team Diet Doctor
    December 13 2018
    For people eating a ketogenic diet, it is best to avoid yogurt due to the lactose/milk sugar. People eating a more moderate or liberal low carb diet may be able to incorporate yogurt and berries on occasion. Generally speaking, European style yogurts are even higher in fat and lower carb.
  17. 17
    Rena
    December 16 2018
    Can I have porrige on this diet
    Reply: #18
  18. 18
    Reply to comment #17 by Rena
    Kristin Parker Team Diet Doctor
    December 17 2018

    Can I have porrige on this diet

    No, porridge/oats are not a good option on keto/low carb. You can read more about getting started on this page...
    https://www.dietdoctor.com/low-carb/get-started

  19. 19
    Jemma
    March 1 2019
    it says on the intro lovely to spread on crackers.....what crackers can you have on the Keto diet? I used to have this hot with soft yolk and heavily buttered toast soldiers as a kid was my fave!
    Reply: #20
  20. 20
    Reply to comment #19 by Jemma