Herbedscrambledeggs Recipes

HERB & CHEESE SCRAMBLED EGGS

Steps:

• Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

SCRAMBLED EGGS WITH MIXED HERBS

Steps:

• Whisk together eggs, 1 teaspoon water, and coarse salt in a bowl. Heat a small nonstick skillet over medium-high. Swirl in butter and heat until foamy. Add egg mixture and cook, using a heatproof flexible spatula to push eggs toward center of pan to form large, soft curds, about 30 seconds.
• While eggs are still slightly runny, remove from heat and stir in herbs. Sprinkle with flaky salt and serve, with baguette and chives.

HERB SCRAMBLED EGGS

Steps:

• Add eggs to a small bowl and whisk vigorously.
• Heat a small cast iron skillet over medium-high heat and add in butter, swirling to coat the pan.
• Add the eggs to the pan and immediately begin whisking eggs continuously for 10-15 seconds. Continue whisking until the eggs look fluffy and cooked, then fold out onto a plate. If your pan gets too hot, take it off of the heat and continue whisking.
• Sprinkle with fresh herbs and salt and pepper to taste.

HERBED SCRAMBLED EGGS

Steps:

• melt butter in a non stick frying pan over med heat.
• pour in eggs, and cook for 1 minute without stirring.
• with a wooden spoon, gently turn the eggs from bottom to top, scraping all around the edges of the pan.
• the eggs should not brown.
• when the eggs form soft curds, add herbs and turn onto a warmed plate immediately.

VELVET SCRAMBLED EGGS WITH FRESH HERBS

Steps:

• In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
• Toss the green salad with the vinaigrette and serve.

SWEET HERB SCRAMBLE

Steps:

• In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
• Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

CREAMY HERBED SCRAMBLED EGGS

Steps:

• Melt the butter in a small non-stick pan over medium heat, and saute onions until soft and translucent.
• Whisk together the eggs and milk and add to the pan, lowering the heat to medium-low. As the eggs cook, give them an occasional stir to shift the uncooked portions to the bottom.
• Cut the cheese wedges into small cubes.
• Once the eggs are a little more than half-way cooked through, add the parsley and cheese and season with salt and pepper. Keep a close eye on the eggs, gently stirring til cooked through. They should be solid, light and fluffy, but not dry.

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

HERBED DEVILED EGGS

Steps:

• Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
• Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
• Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.

BEST SCRAMBLED EGGS

Steps:

• Heat a nonstick skillet coated with cooking spray over medium heat. Whisk all the ingredients; add to skillet. Cook and stir until set.