Charlies Scrambled Eggs Recipes
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.
CHARLIE'S SCRAMBLED EGGS
Who knew how delicious adding creamed corn to your eggs would be. I used sausage instead of bacon and cooked in a regular non-cast-iron pan. Recipe courtesy of The Lodge Cast Iron Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the eggs in a large bowl and beat well.
- Stir in the corn and crumbled bacon.
- Melt the butter in a 10-inch cast iron skillet over medium heat.
- Add the mixture and cook, stirring constantly.
- Add the onion and bell pepper just before the eggs are completely set.
Nutrition Facts : Calories 498.7, Fat 38.9, SaturatedFat 14.6, Cholesterol 332.8, Sodium 928.3, Carbohydrate 21.2, Fiber 1.6, Sugar 4.3, Protein 18.1
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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