Shredded Beef & Soft Scrambled Eggs (Carnivore)

Here’s a simple, legit carnivore meat-and-eggs recipe that matches what you’ve got (and a couple tweaks to level it up).

Shredded Beef & Soft Scrambled Eggs (Carnivore)

Ingredients (1–2 servings)

• 1–1½ lb beef (chuck roast, brisket, short ribs, or leftover roast)

• 4–6 eggs

• Beef tallow, butter, or ghee

• Salt (to taste)

• Optional (still carnivore): bone broth, marrow, bacon fat

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Step 1: Cook the Beef

Slow & juicy is king here.

Option A – Slow cooker / Dutch oven

1. Salt the beef generously.

2. Cook low and slow (225–275°F / low setting) with:

   • Just the beef + salt

   • Optional splash of bone broth or beef tallow

3. Cook until fork-tender (3–6 hours).

4. Shred and salt again if needed.

Option B – Pan + leftover beef

1. Reheat shredded beef in a skillet with beef tallow.

2. Let it crisp slightly for texture (don’t rush this).

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Step 2: Carnivore Scrambled Eggs (Creamy, Not Dry)

1. Crack eggs into a bowl, add a pinch of salt.

2. Heat pan on low with butter or tallow.

3. Add eggs and stir slowly, constantly.

4. Pull them just before fully set — they’ll finish cooking off heat.

Pro tip: Low heat = custardy eggs. High heat = sadness.

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Step 3: Plate & Finish

• Beef on one side, eggs on the other (like your pic)

• Optional drizzle of:

  • Rendered beef fat

  • Bone marrow

• Final pinch of flaky salt

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Variations (Still Carnivore)

• Beef & Egg Hash: Mix beef and eggs together in the pan.

• Steak & Eggs: Swap shredded beef for ribeye or sirloin.

• Extra Fat Version: Add marrow chunks or egg yolks only.

• Crispy Beef: Air-fry shredded beef for 5–8 min before eggs.

If you want, tell me:

• strict carnivore vs. ketovore

• cutting vs. bulking

• slow cooker, skillet, or air fryer

and I’ll dial it in exactly for you. 🥩🥚🔥