Creamy Resort Style Eggs w/ Shredded Biltong Recipe

 

Creamy Resort Style Eggs with Shredded Biltong recipe is one of those breakfasts that feels way more complicated than it is. The technique is the whole thing here, no whisking, cold pan, constant stirring, on and off the heat. It takes patience. When it clicks, the eggs come out almost custardy, nothing like a regular scramble.

The shredded biltong on top adds enough salt and chew that you don't really need much else. Keto and Paleo friendly too, which is how it came to us from Sweezy.

Ingredients: 

For 2 servings you’ll need:

• 2 oz bag of Traditional or Spicy Ayoba Biltong
• 6 whole eggs (room temperature, don’t whisk)
• 3 T butter
• 1 T sour cream or creme fraiche (optional)
• Small saucepan or non-stick skillet
• Spatula 

 

Recipe:

1. Crack eggs into a cold, small saucepan or large non-stick skillet, and add the slices of butter.
2. Place on burner over medium-high heat. Stir constantly with the spatula and alternate the pan from being on the heat, to off the heat as you stir.
3. It will take some time to develop the custard-like consistency you want here. At first it will seem like they aren’t coming together at all. Be patient, and remember to stir the whole time, like risotto and all of sudden it will come together nicely.
4. After 5-10 minutes you’ll see the eggs come together to your desired consistency.
5. Gently fold in the shredded Ayoba Biltong and a dollop of sour cream (omit for Paleo), and serve over mushrooms! Enjoy!

Frequently asked questions

Why do the eggs need to start in a cold pan?

Starting cold gives you more control. A hot pan sets the eggs too fast and you lose that soft, custard texture before you even get close to it. Cold pan, butter in, then heat — that's what gives you time to work with them.

What's the point of moving the pan on and off the heat?

It slows the cooking down. If you leave it on heat the whole time the eggs firm up too quickly and you get chunks instead of that velvety consistency. Moving it off every few seconds keeps the temperature in check. It feels unnecessary at first but it makes a real difference.

Can I skip the sour cream?

Yes, especially if you're eating Paleo. The sour cream adds a bit of tang and makes the texture a touch richer, but the eggs hold up fine without it. Crème fraîche works the same way if you have it around.