Heavenly Scrambled Eggs Recipes

CHEESY SCRAMBLED EGGS 8 WAYS

Steps:

• Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, about 2-3 minutes.
• Add sausage and cook until browned, about 2-3 minutes. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to plate and season with salt and pepper to taste. Sprinkle herbes de provence and cheese over eggs. Garnish with salsa.
• Add butter or coconut oil to a medium skillet and heat over medium heat.
• Add ham and cook until browned, about 1-2 minutes. Add onion, pepper, and mushrooms and cook together with the ham for an additional 2 minutes. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and sprinkle cheese over eggs. Top with a little bit of your favorite barbecue sauce.
• Add oregano, thyme, basil and marjoram to a small bowl and stir until combined. Set aside.
• Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, 1-2 minutes. Add garlic and cook, constantly stirring, until fragrant, about 1 minute. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, add feta and stir until well distributed. Season with salt, pepper and herb mixture. Top with olive tapenade or chopped kalamata olives.
• Add chorizo to skillet and heat over medium heat until browned and cooked through, about 3-4 minutes.
• Add onion and chiles and cook about 1-2 minutes longer. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and tomato. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and stir in black beans. Sprinkle cheese over the top and garnish with guacamole, pico de gallo and/or sour cream.
• Add butter or coconut oil to a medium skillet and heat over medium heat. Add onion and cook until browned, 1-2 minutes.
• Add spinach and stir and cook until wilted. Remove from heat and allow to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and papper to taste, and sprinkle with cheese.
• Add butter or coconut oil to a medium skillet and heat over low to medium heat. Add mushrooms and cook for 1-2 minutes. Add garlic and stir and cook until fragrant, about 1 minute longer. Add spinach cook until spinach wilts, stirring constantly. Remove skillet from heat to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and cook until partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and stir in cream cheese until well distributed.
• Add butter or coconut oil to a medium skillet and heat over low to medium heat. Add mushrooms, onion, peppers, and green chiles and cook for 2-3 minutes until slightly browned. Remove skillet from heat to cool for 2-3 minutes.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Return skillet to heat over low setting. Add eggs and tomato. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to plate, season with salt and pepper to taste, sprinkle cheese over top and garnish with avocado slices.
• Add butter or coconut oil to a medium skillet and heat over low heat.
• Meanwhile, crack eggs into a medium bowl, add a splash of milk and whisk vigorously for 1-2 minutes. Add eggs. Stir and cook until eggs are partially set. Drag or pull spatula through mixture to continue cooking. Cook until set. Eggs should be solid and lightly browned.
• Remove eggs to a plate, season with salt and pepper to taste, and stir in pesto. Sprinkle with cheese.

EGGS IN HEAVEN

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
• Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
• Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

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.

OVEN SCRAMBLED EGGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
• Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

HEAVENLY SCRAMBLED EGGS

Steps:

• Whisk the eggs in a bowl.
• Add the sour cream, water, salt, and pepper.
• Mix well.
• In a fry pan, melt the butter and do the eggs to the consistency that you like.
• Shredded cheese can be added at the "almost done point" and it will be a little like an omelet.

HEAVENLY SCRAMBLED EGGS

Steps:

• Step One:.
• In a heavy saucepan over low heat melt butter.
• Whisk in flour and salt.
• Slowly pour in milk, Cook and whisk until sauce thickens for gravy.
• Turn off heat, cover and keep warm.
• Step Two:.
• Beat together eggs, salt, pepper and milk. Pour into skillet.
• Cook slowly, stirring occasionally until eggs are ALMOST set.
• Don't overcook.
• Remove from heat and stir in warm gravy. You may serve immediately or cover and place in a 200-degree oven.

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.

HEARTY SCRAMBLED EGGS

Steps:

• In a bowl, beat eggs. Add ham, cheese, mushrooms and onion. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are completely set and cheese is melted.