Lou

Welcome Patrik 🙂
Yes, it sounds like you are doing just fine. When I started carnivore, I would also do 2 meals a day. Brunch would be 4-6 eggs with breakfast meat and dinner would a pound of beef, ground or steak, and occasionally I would mix things up and do seafood or chicken. If I did seafood or chicken I also prepared bacon because much seafood and chicken is simply too lean and not enough fat for me. I still had my tea in the morning and I do take a few supplements. I was probably clocking in at 2000 calories, give or take. After a while my weight loss plateaued, and so I started minimizing cheese.
A couple doctors have easy acronyms for their 30/90 day challenges. Dr. Berry calls his BBBE, which stands for beef, butter, bacon, and eggs. Dr. Kiltz calls his B.E.B.B.I.I.S. (pronounces "Babies") which stands for Bacon, Eggs, Butter, Beef, Ice Cream, Intermittent Fasting, Salt (Dr. Kiltz has a "carnivore ice cream" recipe). Then there is the Lion Diet, which is limited to ruminant animals only (no chicken, pork, or seafood).
A lot of carnivore's still enjoy a cup of coffee. The raw egg and butter is still carnivore so you are okay there. But if this is independent of your brunch and you're attempting intermittent fasting, the raw egg is likely breaking the fast. But it doesn't sound like you are intermittent fasting. 
All in all it sounds like you are doing great!

Hi Bob,
I've only been on the carnivore diet for 5 or 6 weeks now, but I started intermittent fasting straight away.
Because I was primarily looking for wieght loss (not a lot, around 15 -20 lbs) I only have one meal a day at 5 - 6 pm and eat until I'm comfatably stuffed!
It worked for me as I lost 14lbs in the first 3-4 weeks and now I've plateaued out.
I intended to expand my options (and choice) by continuing with a keto diet when I reached my target weight but I feel so much better these days I've decided to continue with a fairly strict carnivore diet.

I know what you mean Lou, I’m also in the UK. A lot of carnivore devotees in US recommend ‘chuck steak’ as a cheaper alternative to Ribeye. But I’m not familiar with that and cannot find it in supermarkets over here. Maybe it goes by a different name. My research so far not much help!

You might try watching some videos on YT like The Bearded Butchers where they show the various cuts, where they come from and some of the alternate names for some of the cuts.
 

A NY Strip is also known as striploin, club steak, ambassador steak, and Porterhouse, I believe.
The Strip's price point is just below Ribeye. And then another step down in price but still delicious is the Sirloin. I do struggle with properly cooking the cheaper cuts though. Around here, steaks go for almost 50% off around certain nationalistic holidays where cooking out is the way people celebrate it. I stock up then, lol.

In the US, the NY Strip Steak is the large side of the T-bone or Porterhouse while the small side is called a filet.
The difference in a Porterhouse and a T-bone is usually defined by the size of the filet. Both the T-Bone steak and the Porterhouse are cut from the short loin. The Porterhouse steaks are cut from the rear area of the short loin, T-Bones are cut closer to the front. This gives the Porterhouse a little bit more of the tenderloin than the T-Bone.

To Lou's original question about hydration.  I really like Gerolsteiner water.  It has a higher mineral content than other bubbly waters such as Pelegrino, Perrier, etc.  and zero sweeteners.  It's good for keeping your electrolytes in balance as you hydrate.
There are also a lot of flavored waters like LeCroix, Bubble that are flavored with what they call "essence of...." orange, lemon or whatever.  This essence thing is not a fake flavor but more like an essential oil.  It is not sweet at all to the tastebuds so it avoids the insulin response Bob was warning about, but it does have just a little aroma and taste to make it more entertaining than plain water.
I think the flavored ones are a good transitional thing but eventually you will lose your taste for them.

Thank you for your reply Bob, much appreciated.
I will take your advice and try to limit the flavoured water intake.
I have tried to be strict with the diet but most of the information out there is from th US, and very little here in the UK, with quite a few things not available or different here. No such thing as New York steak or strip steak so I stick with Rib Eye and T-Bone which are quite expensive.
I'll do some research on the sweeteners included in the particular water I've been drinking and try and ascertain if OK or not.
Thanks again.