Heavy Cream Fried Eggs Recipes

BEST SCRAMBLED EGGS

Best Scrambled Eggs image

I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.

Provided by mimo1099

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 8m

Yield 1

Number Of Ingredients 5

Ingredients

2 eggs
2 tablespoons sliced Cheddar cheese
2 thin slices ham
1 teaspoon heavy whipping cream
½ teaspoon butter

Steps:

Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g

DEEP-FRIED DEVILED EGGS RECIPE BY TASTY

Deep-fried Deviled Eggs Recipe by Tasty image

Here's what you need: hard-boiled eggs, flour, eggs, panko breadcrumbs, oil, mayonnaise, pickle relish, mustard, hot sauce, salt, pepper, paprika

Provided by Claire Nolan

Categories Appetizers

Yield 24 servings

Number Of Ingredients 12

Ingredients

12 hard-boiled eggs, peeled
1 cup flour
3 eggs
1 cup panko breadcrumbs
oil, for frying
4 tablespoons mayonnaise
2 tablespoons pickle relish
2 tablespoons mustard
1 teaspoon hot sauce
salt, to taste
pepper, to taste
paprika, or seasoning of choice on top, optional

Steps:

Heat cooking oil for deep-frying in a medium-size pan over medium heat.
Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil.
Fry for 2-3 minutes, flipping halfway through.
Remove from pan and drain excess oil on a paper towel.
Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.
Enjoy!

Nutrition Facts : Calories 121 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

HEAVY CREAM FRIED EGGS

Heavy Cream Fried Eggs image

Rather than cooking eggs in butter or oil, you can "fry" them in heavy cream and upgrade their flavor at the same time. As the heavy cream boils, the liquid butter fat separates from the butter solids, which then start to brown -- essentially frying the eggs and imparting a nutty flavor. Here, we season the heavy cream with fresh thyme, garlic and red pepper flakes, creating the perfect egg topper for avocado toast but the possibilities are endless. The secret to success is starting with a thin layer of cream in a nonstick skillet and a tight-fitting lid. If you don't have a lid, no worries; a heatproof plate or a baking sheet will work just fine.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 1 serving

Number Of Ingredients 6

Ingredients

3 tablespoons heavy cream
5 sprigs fresh thyme
1 clove garlic, grated
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large eggs

Steps:

Add the heavy cream, thyme sprigs, garlic, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper to an 8-inch nonstick skillet. Crack the eggs on top and season with 1/4 teaspoon salt and a few grinds of black pepper. Bring to a simmer over medium-low heat and cook until the cream starts to caramelize around the edges and the egg whites are just set, 3 to 4 minutes. Remove the skillet from the heat and cover with a tight-fitting lid until the yolks are slightly firm but still a bit runny, about 1 minute. Use a spatula to remove the eggs to a plate; discard the thyme sprigs.

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For an 8-inch non-stick skillet, two eggs work well. For a 10-inch or 12-inch non-stick skillet, the most you can cook is five eggs. I've tried six, and believe me, stick with five as your max!
Basically, cover the bottom of your skillet with enough heavy cream to coat it. This is about 1/3 cup for a 12-inch skillet. Feel free to eyeball it as this recipe is very forgiving and you can add a little more cream later if you need it.
In your skillet with cream (don't turn the burner on yet), add your eggs. I then sprinkle salt and pepper across the top.
Turn the burner on medium-high heat. Cooking times will vary based on the size of your skillet, the number of your eggs and the strength of your burner. But, for my 12-inch skillet with five eggs, it takes six-and-a-half minutes to cook these eggs. Watch the eggs. When the whites are still glassy, and a little uncooked, but the yolks look a bit more congealed, take the skillet off the burner and cover with a lid for a minute. This will cook the last white parts of the eggs and leave you with the most delicious eggs EVER!

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