FLUFFY MICROWAVE SCRAMBLED EGGS
Light and fluffy scrambled eggs are easy to make when at home or traveling! Everyone will love this quick energy bite to start the day. Top with pepper and shredded cheese, if desired!
Provided by Diana71
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well.
- Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds. Repeat this pattern, stirring every 30 seconds for up to 2 1/2 minutes. Stop when eggs have the consistency you desire.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 2.1 g, Cholesterol 329.8 mg, Fat 9.3 g, Protein 12.1 g, SaturatedFat 3.1 g, Sodium 281 mg, Sugar 2.1 g
PERFECT SCRAMBLED EGGS RECIPE
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
Provided by Bill Granger
Categories Breakfast, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
- Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
- Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
- Give a final stir and serve the velvety scramble without delay.
Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium
HOW TO MAKE SCRAMBLED EGGS
Making moist, fluffy scrambled eggs is easy! Cook your eggs evenly and get great results every time with a few simple tips.
Provided by Tori Avey
Categories Breakfast Main Course
Time 10m
Number Of Ingredients 5
Steps:
- If you plan on adding cheese to your eggs, make sure that the cheese is shredded/prepared and set aside so you can add it to the non-stick skillet quickly. Place your skillet on the stovetop and turn on the heat. I leave the heat somewhere between medium low and medium, so it warms up but doesn't get too hot.
- Meanwhile, prepare your eggs. Break them into a bowl with a tablespoon of milk, half and half, or water (I prefer half and half or milk). Add some salt and pepper - I typically add about 1/8 teaspoon of sea salt and a few turns of black pepper. You might use more or less according to taste. If you're dairy intolerant or don't like the taste of milk, feel free to use water - but don't skip adding a little liquid, as it helps to add fluffiness to the scramble. I personally love the way creamy half and half enhances the flavor of the eggs.
- Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the milk and the seasonings. Use a little elbow grease here, the more you whip it the better.
- Lightly grease your hot skillet, coating the surface with a thin layer of oil or butter. I typically use butter, but only if the skillet isn't very hot - butter has a low smoke point, which means it burns easily. If the skillet has heated up a lot, try using ghee, avocado oil, or something with a higher smoke point. If using nonstick spray oil, use caution and keep it away from any open gas flames.Pour the eggs into the skillet. Keep the heat on medium/medium low, you don't want to rush it here-- if the skillet is too hot the eggs will cook too quickly and become rubbery. Once you pour the eggs in they will begin to cook immediately. Using a spatula (I use a wooden or silicone spatula so I won't damage my pan's nonstick coating), begin pulling the cooked outer edges in towards the center of the eggs. Uncooked eggs will flood the area you just pulled back. If you are adding cheese, now is the time to sprinkle it into the skillet. This will allow ample time for the cheese to melt and integrate into the eggs.
- Move the spatula around the edge of the skillet, pulling the cooked edges towards the center and re-flooding repeatedly. Cooked scrambled eggs will gather in the center of the skillet.
- At a certain point, the uncooked eggs will no longer flood and the scramble will all collect in the center of the skillet, but it will still be slightly runny in texture. Begin breaking up the scramble; quickly turn undercooked areas and keep the scramble moving to make sure that all surfaces cook evenly. Never leave a surface in contact too long with the skillet or it will become overcooked.
- Turn off the heat when the eggs are about 90% cooked. When the eggs are done, serve immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges. This technique may take a bit of practice, but it is quite simple. With time you too will be making and serving moist, fluffy scrambled eggs!
Nutrition Facts : Calories 147 kcal, Carbohydrate 1 g, Protein 12 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 372 mg, Sodium 145 mg, ServingSize 1 serving
HOW TO MAKE SCRAMBLED EGGS
Steps:
- Crack eggs into a small cold saucepan. Add in butter.
- Place saucepan over medium high heat. Use a rubber spatula to stir the eggs and slowly start breaking them up as the butter melts.
- Once the butter has melted and the eggs start to thicken, reduce the heat to medium-low. Cook, stirring constantly, until eggs become solid and start to lose their shine.
- Remove from heat immediately and season with salt and pepper. Give it a quick stir and serve hot.
Nutrition Facts : Calories 289 kcal, Carbohydrate 1 g, Protein 16 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 521 mg, Sodium 578 mg, ServingSize 1 serving
FLUFFY SCRAMBLED EGGS
How to Make Moist Fluffy Scrambled Eggs - This is the easiest method to cook fluffy, moist and evenly cooked scrambled eggs. Simple tips to make creamy egg scramble each time at home.
Provided by Rekha Kakkar
Categories Breakfast
Number Of Ingredients 5
Steps:
- Break open 4 eggs in a bowl. Season it with salt and red chilli flakes or black pepper as per your taste. Whisk them well.
- Some recipes say to whisk them well to aerate them. But in my Personal experience mixing them too much does not work and scrambled eggs fall flat within minutes. So I NEVER over mix. Mix the eggs till the yolk and egg whites are completely combined. Whisk it so that there are separate streaks of whites and yellow to get a uniform golden colour of the cooked eggs.
Nutrition Facts : Calories 162 kcal, Carbohydrate 1 g, Protein 11 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 333 mg, Sodium 146 mg, Sugar 1 g, ServingSize 1 serving
LIFE CHANGING SOFT SCRAMBLED EGGS
These soft scrambled eggs are so easy and SO dreamy! Four quick and easy secrets to the best scrambled eggs of your life.
Provided by Lindsay
Categories Breakfast
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Melt the butter in a medium-sized non-stick skillet over medium-low heat. We want the butter to pretty much coat the whole pan.
- Whisk the eggs. When the butter is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides. ZERO STICKAGE. This is good.
- Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Don't flip the curds over. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less.
- When the eggs are barely set and you have some big folds of heavenly soft scrambled eggs laying in the pan, remove from heat. Serve on a breakfast sandwich or with your bowls or just by themselves. SO. AMAZINGLY. GOOD.
Nutrition Facts : Calories 169 calories, Sugar 0.4 g, Sodium 142.4 mg, Fat 12.4 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0 g, Protein 12.6 g, Cholesterol 379.6 mg
SCRAMBLED EGGS RECIPE: HOW TO MAKE PERFECT SCRAMBLED EGGS
Scrambled eggs is a staple for breakfast, lunch or dinner. With this recipe, we show you how to make perfect scrambled eggs, every time.
Categories Quick & Easy Breakfast Recipes Vegetarian
Time 5m
Number Of Ingredients 4
Steps:
- Crack four eggs into a bowl, add 30ml (2 tbsp) of milk and a pinch of salt and black pepper.
- Beat the mixture lightly with a whisk or fork.
- Melt 1 tbsp of butter in a medium size fry pan on a low heat and when it starts foaming, pour in the eggs and leave to set for 60-90 seconds.
- Using a spatula, gently pull the eggs from the edges of the pan into the centre. Turn and tilt the pan so the runny eggs take up the available space and again gently pull it towards the centre. This gentle pulling towards the centre of the pan makes lovely, light ribbons of egg.
- Remove the pan from the heat before the egg is completely set. Leave to sit for a minute or two so the egg can gently finish cooking in its own heat.
Nutrition Facts : Calories 228 calories, Carbohydrate 1.3 grams carbohydrates, Sugar 1.3 grams sugar, Fat 18.2 grams fat, SaturatedFat 8.1 grams saturated fat, Fiber 0.1 grams fiber, Protein 15.3 grams protein, Sodium 257 milligrams sodium, ServingSize 134g
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
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.
EASY FLUFFY SCRAMBLED EGGS
These scrambled eggs are fluffy like no other.
Provided by alfonso
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
- Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 6.4 g, Cholesterol 380.5 mg, Fat 25.6 g, Fiber 0.3 g, Protein 16.2 g, SaturatedFat 6.3 g, Sodium 1347.2 mg, Sugar 5.8 g
HOW TO MAKE PERFECT, FLUFFY SCRAMBLED EGGS
Steps:
- Gather the ingredients.
- Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
- Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs. Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps.
- Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt.
- When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown.
- With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
- Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, keeping the curds as large as possible. If you're adding any other ingredients, quickly add them now.
- Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate. Serve immediately and enjoy.
Nutrition Facts : Calories 219 kcal, Carbohydrate 3 g, Cholesterol 391 mg, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, Sodium 301 mg, Sugar 2 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
More about "how to make perfect fluffy scrambled eggs recipes"
BOBBY FLAY'S BEST TIPS FOR HOW TO MAKE PERFECT SCRAMBLED ...
From foodnetwork.com
PERFECTLY FLUFFY SCRAMBLED EGGS (EASY AND FAST) - SPEND ...
From spendwithpennies.com
5/5 (8)Total Time 6 minsCategory BreakfastCalories 185 per serving
- Pour eggs into the skillet and allow to cook without stirring until the bottom begins to set, about 1 minute.
HOW TO MAKE THE ABSOLUTE BEST SCRAMBLED EGGS - BELLY FULL
From bellyfull.net
Ratings 33Calories 251 per servingCategory Breakfast
- In a medium mixing bowl, aggressively whisk together the eggs, half-n-half, and salt until the mixture is uniform in color and texture, and is light and foamy, without any separate streaks of yolk or whites.
- Melt the butter in a small nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.
- Wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form the curds.
MAKE GORDON RAMSAY’S PERFECT SCRAMBLED EGGS RECIPE (WITH ...
From masterclass.com
3.4/5 (33)Total Time 10 minsCategory Breakfast
- 3. Use a rubber spatula to constantly stir and turn the eggs until they start to thicken, scraping down the bottom and sides.
- 4. Remove from heat, and continue to stir, cooking the eggs off heat for 20 seconds, then on heat for 90 seconds until eggs are soft, but not runny, about 4 minutes altogether.
HOW TO MAKE PERFECT FLUFFY SCRAMBLED EGGS (GLUTEN-FREE ...
From northsouthblonde.com
Category Breakfast, Breakfast / Brunch, LunchCalories 301 per serving
- Start by whisking six eggs and two tablespoons of cream in a bowl. If you don't have a whisk, use a fork. Do not season the eggs.
- Using a non-stick frying pan, you shouldn't need to grease it. You could however use a cooking spray of your choice--like coconut oil, avocado oil, or butter. Turn the heat to medium.
- Pour the eggs into your pan. Let cook for a minute or two. Then, sprinkle on a dash of salt and pepper. As it cooks, start mixing using a spatula, being sure to scrape the sides and bottom of the pan, bringing the eggs to the centre of the pan.
- The eggs will cook fast, continue scraping until the eggs are fluffy and cooked through. If cooked for too long, the eggs will dry out. Turn off heat and plate your scrambled eggs.
FLUFFY SCRAMBLED EGGS (WITHOUT MILK!) - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (44)Calories 267 per servingCategory Breakfast
- In a medium bowl, use a hand whisk to beat the eggs with the salt and pepper until light and frothy.
- Heat a 10-inch nonstick skillet over medium heat, about 4 minutes. Add the butter or duck fat and swirl to coat.
- When the edges of the eggs start to appear cooked, use the spatula to push the eggs from one side of the skillet to the other, lifting and folding the eggs, until they form a single fluffy mound.
HOW TO MAKE FOOL PROOF FLUFFY SCRAMBLED EGGS - 4 SONS 'R' US
From 4sonrus.com
5/5 (2)Total Time 15 minsCategory Breakfast, BrunchCalories 342 per serving
- Break the eggs into a large mixing bowl, making sure no shell gets into the mix. Add the cream to the bowl, and whisk vigorously until the mixture's smooth & frothy. The longer you whip, the fluffier your eggs will end up being.
- Pour the egg mixture out into the skillet. Let the eggs cook low and slow, using a spatula to occasionally fold the eggs and break up. You can do this by using the spatula to pull/fold the cooked outer edges back in towards the center. The uncooked mixture will flood out.
- Continue pulling the cooked eggs toward and folding them into the center. When no more egg mixture floods out to the edges, start scrambling your eggs. Break them up and stir them quickly and evenly so all bits of egg cook evenly. Working quickly will prevent overcooking, sticking, or burning.
PERFECT FLUFFY SCRAMBLED EGGS | AMY LEARNS TO COOK
From amylearnstocook.com
Category Breakfast
HOW TO MAKE FLUFFY SCRAMBLED EGGS - BEST TIPS FOR COOKING ...
From goodhousekeeping.com
Author The Good Housekeeping Test KitchenEstimated Reading Time 3 mins
HOW TO MAKE PERFECT TASTY MOIST SCRAMBLED EGGS – PHILLY ...
From phillyjaycooking.com
Reviews 1Category Breakfast
HOW TO MAKE SCRAMBLED EGGS PERFECTLY EVERY TIME | TASTE OF ...
From tasteofhome.com
Author Lisa Kaminski
THE PERFECT SCRAMBLED EGGS - HAVERECIPES.COM
From haverecipes.com
5/5 (1)Total Time 10 minsServings 2
HOW TO MAKE SCRAMBLED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE PERFECT SCRAMBLED EGGS | FLUFFY SCRAMBLED EGGS ...
From youtube.com
HOW TO COOK PERFECT FLUFFY SCRAMBLED EGGS - YOUTUBE
From youtube.com
HOW TO SEASON SCRAMBLED EGGS RECIPES
From tfrecipes.com
HOW TO MAKE THE PERFECT SCRAMBLED EGGS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love