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.
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
SCRAMBLED EGGS
The secret to light, fluffy scrambled eggs is to move them constantly so that they don't take on any color. If desired, you can also add in milk or heavy cream for a delicious breakfast. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Use a fork to beat eggs together. Melt butter in medium nonstick skillet over low heat. Add egg mixture. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. Season with salt and pepper; serve hot.
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
BEST SCRAMBLED EGGS
I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.
Provided by mimo1099
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
- Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g
THE BEST SCRAMBLED EGGS
Scrambled eggs might sound basic, but the "best" scrambled eggs have a little something extra. With a few small tweaks and the right technique and temperature, you'll have a breakfast dish that's fluffy, creamy and so silky -- anything but basic!
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous.
- Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set.
- Transfer to a plate and serve immediately.
SUPER-CREAMY SCRAMBLED EGGS
Make and share this Super-Creamy Scrambled Eggs recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine milk and cornstarch; whisk to combine. Add eggs, a pinch of salt and pepper, and whisk until well-combined.
- In a medium nonstick skillet over medium heat, melt butter. When foaming subsides, add egg mixture. Let set, 15 seconds, and then, using a heat-proof rubber spatula, begin scraping the bottom and sides of the skillet in a continuous motion, gently folding the eggs to scramble. Remove skillet from heat when eggs begin looking fluffy and curdled but not entirely set, about 1-2 minutes; do not overcook. Continue folding and stirring for an additional 30 seconds off the heat.
- Serve while eggs are hot and still slightly loose in places. Top with chopped herbs, season to taste with salt and pepper, and serve, with bacon, fruit, or on their own.
Nutrition Facts : Calories 269.8, Fat 21.6, SaturatedFat 10.8, Cholesterol 404.7, Sodium 251.2, Carbohydrate 5.1, Sugar 0.4, Protein 13.2
SUPER CREAMY SCRAMBLED EGGS
The name says it all, these are a sure fire hit with all, even kids like em, just dont mention the ingrediants if they're picky!! Quick and easy and ohhhh so good!
Provided by Le Beast
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs lightly.
- Add the cream, wine, salt and pepper and mix well.
- Melt the butter in a large skillet over med low heat.
- Add the egg mixture, and cook gently until eggs are almost firm, stirring occasionally, you want the eggs very moist still.
- Stir in the cream cheese and stir until it melts and blends.
- Serve HOT.
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Estimated Reading Time 4 mins
- Begin warming your pan: Place the pan over low heat on your stove. Add a teaspoon of butter and let it begin to melt while you whisk the eggs.
- Whisk the eggs together: Crack all the eggs into a bowl. Whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy.
- Season the eggs: Whisk the salt and a few grinds of pepper into the eggs. If you like, also add a tablespoon of cream or milk. Whisk to combine.
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