SOFT AND CREAMY SCRAMBLED EGGS
Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It's important that you use low heat and don't forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you'll find the eggs turn out to be perfectly cooked - not dry, and not too wet.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 15m
Yield Makes approximately 2 servings
Number Of Ingredients 3
Steps:
- Melt the butter in a medium non-stick pan over medium-low heat.
- Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
- When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
- Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
- When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).
Nutrition Facts : Calories 168, Protein 13 g, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 380 mg
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
SCRAMBLED EGGS WITH CREAM OF CHICKEN SOUP
Steps:
- In a frying pan, scramble the eggs until cooked to desired doneness.
- Open can of soup and pour over eggs.
- Stir soup and eggs together until soup is heated through.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
CREAMY EGG SCRAMBLE
Make and share this Creamy Egg Scramble recipe from Food.com.
Provided by KittyKitty
Categories Breakfast
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in container of blender; cover and process at med. speed until frothy ( usually about 10 seconds).
- Stir in onions.
- Met butter in large nonstick skillet over medium heat, tilting pan to coat bottom;pour in egg mixture.Cook without stirring until mixture begins to set on bottom.
- Draw a spatula across bottom of pan to form large curds. Continue until eggs are thickened, but still moist; do not stir constantly.
Nutrition Facts : Calories 377.6, Fat 32.9, SaturatedFat 17.6, Cholesterol 490.4, Sodium 521.2, Carbohydrate 4.3, Fiber 0.3, Sugar 1.1, Protein 16.4
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.
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- In a bowl, beat eggs to blend. In a 1- to 3-quart pan (depending on amount being cooked), blend broth with cornstarch. Stir over high heat until boiling. Let cool slightly (or cover and chill up to 1 day). Whisk broth mixture into eggs.
- Set a frying pan (see below for size) over medium heat. Add butter; when melted, pour in the egg mixture. With a heat-resistant flexible spatula, or a wide metal one, push cooked eggs from pan bottom and sides, letting liquid mixture flow against hot pan; for creamiest texture, don't stir. Cook until eggs are firm but still moist and shiny on top (they must be at least 160° for egg safety), 3 to 20 minutes.
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