Brown Butter Scrambled Eggs Recipes

SCRAMBLED EGGS UNSCRAMBLED

Steps:

• In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

PERFECT SCRAMBLED EGGS

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.

BROWN BUTTER SCRAMBLED EGGS

Steps:

• Beat eggs with 1 tablespoon chives and 1/4 teaspoon each of salt and pepper in a bowl with a fork until well blended.
• Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Reduce heat to medium-low, then add eggs and cook, whisking constantly, until thickened to consistency of soft porridge with small curds. Spoon over toast and sprinkle with remaining tablespoon chives.

SCRAMBLED EGGS

Steps:

• Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
• Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here.
• Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.
• When the butter is completely melted, add the eggs to the pan.
• You should not see instant action around the edges of the egg- if you do, your heat is way too high.
• Don't jump right in with your spoon and stir the things to death.
• As they start to cook, you will see curds form from the bottom.
• Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
• As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
• When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.
• If you desire smaller curds, you can chop the egg a bit and stir lightly.
• Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.

MARTHA'S SCRAMBLED EGGS

Steps:

• Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
• Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.

EXTRA-CREAMY SCRAMBLED EGGS

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.