Mark Bittmans Best Scrambled Eggs Recipes

THE BEST SCRAMBLED EGGS

The Best Scrambled Eggs image

For silky, outrageously good scrambled eggs, cook them low and slow. This method, which Mark Bittman learned from James Beard, is very low and very slow: you place the eggs over very low heat, stirring frequently, breaking up the curds as they form. The results are without compare. Make them for breakfast on the weekend, while the coffee brews and the bacon fries.

Provided by Mark Bittman

Categories breakfast, brunch, dinner, lunch, editors' pick

Time 40m

Yield 2 servings

Number Of Ingredients 4

Ingredients

4 or 5 eggs
Salt and freshly ground black pepper
2 tablespoons cream
2 tablespoons butter or extra virgin olive oil

Steps:

Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams

MARK BITTMAN'S BEST SCRAMBLED EGGS

Mark Bittman's Best Scrambled Eggs image

Make and share this Mark Bittman's Best Scrambled Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 -5 eggs
salt
fresh ground black pepper
2 tablespoons cream
2 tablespoons butter or 2 tablespoons extra virgin olive oil

Steps:

Crack eggs into a bowl; beat them just until the yolks and whites are combined.
Season with salt and pepper; beat in the cream.
Place a medium skillet, preferably nonstick, over medium heat for about 1 minute.
Add in butter and swirl it around the pan; after the butter melts, but before it foams, turn the heat to low.
Add eggs to skillet and cook over low heat, stirring occasionally with a wooden spoon.
At first, nothing will happen; after 10 minutes or so, the eggs will begin to form curds.
Do not lose patience; keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds.
This will take 30 minutes or more; serve immediately.

Nutrition Facts : Calories 278.1, Fat 24.4, SaturatedFat 12.2, Cholesterol 463.4, Sodium 227.8, Carbohydrate 1.3, Sugar 0.8, Protein 13.1

MARK BITTMAN'S MORE-VEGETABLE-THAN-EGG FRITTATA RECIPE - (4.6/5)

Mark Bittman's More-Vegetable-Than-Egg Frittata Recipe - (4.6/5) image

Provided by courtneyepowell

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1/2 onion, sliced
Salt and ground black pepper
6 cups of any chopped or sliced raw or cooked vegetables, drained of excess moisture if necessary
1/4 cup fresh basil leaves, or 1 teaspoon chopped fresh tarragon or mint leaves (optional)
3 eggs
1/2 cup freshly grated Parmesan cheese

Steps:

Heat the oil in a skillet over medium heat. When the oil is hot, add the onion, sprinkle with salt and pepper to taste, and cook for 3 minutes, or until it's soft. Add the vegetables, raise the heat, and cook, stirring occasionally, until they soften, anywhere from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust the heat so the vegetables brown a little without scorching. (If you're starting with precooked vegetables, add them to the onions and give a couple of good stirs before proceeding to the next step.) When the vegetables are nearly done, reduce the heat to low and add the basil, if using. Cook, stirring occasionally, until the pan is almost dry, up to another 5 minutes for wetter ingredients like tomatoes or mushrooms. Meanwhile, beat the eggs with salt and pepper to taste, along with the Parmesan. Pour over the vegetables, using a spoon if necessary to distribute them evenly. Cook undisturbed for 10 minutes, or until the eggs are barely set. (You can set them further by putting the pan in a 350°F oven for a few minutes or by running it under the broiler for a minute or two.) Cut into wedges and serve hot, warm, or at room temperature.

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