EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
15 SECOND CREAMY SCRAMBLED EGGS
From Food 52 - featured in The Creamiest Scrambled Eggs, Thanks to a Genius Trick - original website - https://food52.com/recipes/36211-lady-pups-s-magic-15-second-creamy-scrambled-eggs
Provided by Gagoo
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Crack 3 eggs into a medium bowl.
- In a separate bowl, evenly whisk together the milk and cornstarch until it's lump free.
- Add the milk and cornstarch mixture to your eggs and beat until smooth. Season with salt to taste.
- Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter is melted and bubbly, but before it browns.
- Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up.
- Then remove the skillet from the heat (yes, remove!) and start stirring the eggs, making 1 full circle per second - 1, 2, 3 . . . (if you use a mini skillet instead of a large one, it may need a few more seconds).
- For about 11 or 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you're scrambling).
- This is when you transfer them onto a plate. Do not wait until they look fully cooked.
Nutrition Facts : Calories 551.5, Fat 49.5, SaturatedFat 27, Cholesterol 651.8, Sodium 227.8, Carbohydrate 6.4, Sugar 1.7, Protein 19.9
VEGETABLE SCRAMBLED EGGS
I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. -Marilyn Ipson, Rogers, Arkansas
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.
Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 373mg cholesterol, Sodium 455mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
CREAMY SCRAMBLED EGGS
Make and share this Creamy Scrambled Eggs recipe from Food.com.
Provided by littleturtle
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir soup until smooth.
- Beat in eggs and pepper.
- In a skillet, melt butter, and cook egg mixture in butter, stirring lightly, until eggs set (will still be very moist).
- Sprinkle with parsely to garnish, if desired.
CREAMY SCRAMBLED EGGS
Fabulous for brunch or a special breakfast. For light and fluffy scrambled eggs, add a little water when you whisk them.
Provided by Lvs2Cook
Categories Breakfast
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs, salt and pepper until blended.
- Melt butter in a large skillet over low heat.
- Pour egg mixture in the skillet.
- Cook over low heat just until the eggs begin to set.
- Add cream cheese to the eggs.
- Cook until eggs are the desired degree of doneness and the cream cheese melts, stirring gently.
- Sprinkle with the chives and parsley.
- Serve immediately.
Nutrition Facts : Calories 303.7, Fat 25, SaturatedFat 11.7, Cholesterol 503.7, Sodium 296.7, Carbohydrate 1.9, Fiber 0.1, Sugar 1.2, Protein 17.1
PERFECT SCRAMBLED EGGS RECIPE
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
Provided by Bill Granger
Categories Breakfast, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
- Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
- Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
- Give a final stir and serve the velvety scramble without delay.
Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium
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- In a separate bowl, add the whole Milk (1 1/2 tablespoon) and Corn Starch (1 3/4 teaspoon) and evenly whisk until lump-free. Add the milk-cornstarch mixture to the eggs.
- Heat a non-stick skillet over high heat until hot, then add the Unsalted Butter (3 tablespoon) (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
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