Cream Made with Butter and Eggs

Name: Cream Made with Butter and Eggs
Cook time: 6 min
Total time: 6 min
Yield: 1 dish
Ingredients: Water; Butter; Quail eggs; Table salt

Butter, quail eggs, and warm water make a pourable cream base for drinks, sauces, and hot dishes. Butter adds fat, while two blending stages help create a smooth emulsion.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Butter	Butter	Ingredient quantity for Butter in g
Include ingredient: Quail eggs	Quail eggs	Ingredient quantity for Quail eggs in g
Include ingredient: Table salt	Table salt	to taste

	Product release:	188
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

6
	Heat on the stove	3
	Blend or grind	3

Macronutrients in 100 g

Proteins	1.3
Digestible proteins	1.3
Fats	9.8
Plaid	0
Net carbohydrates	0
Calories	92 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	3.7
Disease inflammatory index, DII	0

Calories per dayGenderGrowth

Weight loss	Detention	Set
10%	7%	6%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Add more proteins Reduce the amount fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
A	1013112266
B2	6761331
B12	666551
B7	6651611

Minerals

Nutrient	% of RDA
Selenium	554821
Acetylcholine	5661031

Lipids

Nutrient	% of RDA
Cholesterol	143143143572?286
Palmitic acid (Saturated)	29292944?57
Stearic acid (Saturated)	22282837?56
Arachidonic acid (AA, Omega-6)	9271854?5

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Blender

Servings: 4 (1 serving ≈ 47 gram)

Digestion time: 3 hour

Complete protein: ✔

Divide water (150 g) into two equal parts. Add one part to butter (20 g) and melt the mixture over low heat without making it hot.

Break quail eggs (18 g) into the warm mixture and blend until smooth.

Add the remaining water and table salt (to taste), then blend the mixture again. Use the cream in drinks, sauces, and hot dishes.

Published: 13.09.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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