FRENCH-STYLE SCRAMBLED EGGS
Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.
CREAMY SMOKED-SALMON SCRAMBLED EGGS OVER ASIAGO POTATO PANCAKES
My girlfriend (from long ago) Judy and I were served brunch by a friend who is starting her catering business again. We had Champagne Punch & a few other items but all I wanted were those fabulous eggs & potato pancakes! It was so good! It was delicious! ;) I would prefer a white Chardonay or any very dry Spanish wine but what do I know? :)
Provided by Manami
Categories Breakfast
Time 30m
Yield 12 potato pancakes, 4 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE POTATO PANCAKES:.
- Peel and coarsely grate the potatoes.
- Whisk together eggs, shallots, Asiago cheese, sliced green onions, flour, salt, pepper &, baking soda together.
- Stir in potatoes, mixing thoroughly but GENTLY.
- Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
- Spoon potato mixture into skillet.
- Forming pancakes about 3 inches in diameter.
- Cook 3-4 minutes, turning once, until golden brown.
- Repeat with remaining potato mixture, adding oil as necessary; keep warm.
- PREPARE SMOKED-SALMON SCRAMBLED EGGS:.
- Prepare pancakes, cover, and keep warm.
- Whisk together eggs, cream, and 3 tablespoons chives.
- Heat oil in a nonstick skillet over medium heat.
- Cook eggs, stirring with a spatula, until they hold together but are still SOFT!
- Add cream cheese so that it melts into the eggs, to make them creamier.
- Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist, DON'T OVERCOOK!
- Arrange 3 pancakes each on 4 individual serving plates.
- Spoon the eggs on top.
- Combine shallots and creme fraiche, and dollop on eggs.
- Sprinkle with remaining chives and pepper.
- ENJOY!
Nutrition Facts : Calories 493.7, Fat 33.7, SaturatedFat 11.6, Cholesterol 571.5, Sodium 912.8, Carbohydrate 23.1, Fiber 2.6, Sugar 2, Protein 24.4
FRENCH SCRAMBLED EGGS, ADAPTED FROM JULIA CHILD
Posted here for safekeeping. Here is the basic recipe with suggested garnishes on the serving plate. The amount of butter and/or cream is given as in the original recipe for historical interest and for anyone wishing to try the fully loaded classic version.
Provided by coconutty
Categories Breakfast
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
- Smear bottom and sides of pan with butter. Pour in the eggs.
- Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
- Remove from heat immediately - the eggs will continue to cook slightly.
- As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
- Variations:.
- Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving.
- Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end.
- Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving.
- Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.
Nutrition Facts : Calories 213.3, Fat 17.4, SaturatedFat 8.1, Cholesterol 395, Sodium 195, Carbohydrate 0.9, Sugar 0.4, Protein 12.7
SCRAMBLED EGGS FRAICHE
This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can't find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days.
Provided by TnM
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
- Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.
Nutrition Facts : Calories 650.9 calories, Carbohydrate 4.8 g, Cholesterol 659.8 mg, Fat 62.8 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 28.3 g, Sodium 1349.2 mg, Sugar 2.3 g
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.
GREEK SCRAMBLED EGGS
This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty.
Provided by zzyygg
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 2.1 g, Cholesterol 327.6 mg, Fat 21.2 g, Protein 14.8 g, SaturatedFat 11.6 g, Sodium 709.7 mg, Sugar 2.1 g
CREAMY SCRAMBLED EGGS WITH CRISPY POTATOES
Categories Milk/Cream Egg Potato Breakfast Brunch Kid-Friendly Pan-Fry Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a large skillet heat the oil over high heat until it is hot but not smoking and in it fry the potato, rinsed, drained, and patted dry, stirring, for 6 minutes, or until it is crisp and golden. Transfer the potato with a slotted spoon to paper towels to drain and sprinkle with salt to taste.
- In a bowl whisk together the eggs and the cream. In a skillet melt the butter over moderately low heat and in it cook the eggs, stirring, until they are barely set. Stir in the potatoes, cook the mixture, stirring, until the eggs are set, and add the salt and pepper to taste. Divide the egg mixture between 2 heated plates and serve it with toast.
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