PERFECT SCRAMBLED EGGS
These eggs are a great way to start out your morning! They are easy and fast to make!
Provided by Whitney
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 12m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
- Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g
SCRAMBLED EGGS
The secret to light, fluffy scrambled eggs is to move them constantly so that they don't take on any color. If desired, you can also add in milk or heavy cream for a delicious breakfast. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Use a fork to beat eggs together. Melt butter in medium nonstick skillet over low heat. Add egg mixture. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. Season with salt and pepper; serve hot.
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
PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
- Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
- Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.
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
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.
MEAN CHEF'S PERFECT SCRAMBLED EGGS
Make and share this Mean Chef's Perfect Scrambled Eggs recipe from Food.com.
Provided by Bekah
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Crack the eggs into a bowl, add 1/8 teaspoon each of salt and pepper, and beat thoroughly with the whisk.
- Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to film the bottom and sides.
- When the butter foams, pour all the eggs into hot pan and immediately being stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps.
- Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there.
- Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
- Remove the pan from the heat, whisk in another spoon of butter and 1 or 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate.
- Serve immediately with a garnish of your choice.
Nutrition Facts : Calories 296.6, Fat 26.6, SaturatedFat 13.9, Cholesterol 423.1, Sodium 149.3, Carbohydrate 1.1, Sugar 0.4, Protein 13
PERFECT SCRAMBLED EGGS RECIPE BY TASTY
Here's what you need: eggs, milk, sesame oil, salt, pepper
Provided by Leticia Muliawan
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Crack eggs into a bowl and to it, add remaining ingredients.
- Heat oil in a pan and add eggs. Cook until desired consistency is reached.
- Serve warm.
Nutrition Facts : Calories 310 calories, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams
More about "perfect scrambled eggs recipes"
HOW TO MAKE SOFT, CREAMY SCRAMBLED EGGS | KITCHN
From thekitchn.com
PERFECT SCRAMBLED EGGS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SIMPLE SCRAMBLED EGGS RECIPE | GET CRACKING
From eggs.ca
BEST SCRAMBLED EGG RECIPES | ALLRECIPES
From allrecipes.com
SOFT AND CREAMY SCRAMBLED EGGS - INSPIRED TASTE
From inspiredtaste.net
THE LADY'S PERFECT SCRAMBLED EGGS | PAULA DEEN
From pauladeen.com
PERFECT SCRAMBLED EGGS RECIPE - NOOB COOK RECIPES
From noobcook.com
PERFECT FLUFFY SCRAMBLED EGGS - AMY LEARNS TO COOK
From amylearnstocook.com
INA GARTEN MAKES PERFECT SCRAMBLED EGGS | FOOD NETWORK
From youtube.com
LIFE CHANGING SOFT SCRAMBLED EGGS RECIPE - PINCH OF YUM
From pinchofyum.com
HOW TO MAKE SCRAMBLED EGGS PERFECTLY EVERY TIME | TASTE …
From tasteofhome.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PERFECT BUTTERY SCRAMBLED EGGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SCRAMBLED EGGS RECIPE: HOW TO MAKE PERFECT SCRAMBLED EGGS
From australianeggs.org.au
PERFECT SCRAMBLED EGGS (1 MINUTE SCRAMBLED EGGS) - THE FLAVOR …
From theflavorbender.com
HOW TO MAKE PERFECT SCRAMBLED EGGS | FEATURES | JAMIE OLIVER
From jamieoliver.com
HOW TO MAKE FLUFFY MOIST SCRAMBLED EGGS - SECRET TO A PERFECT …
From toriavey.com
PERFECT SCRAMBLED EGGS RECIPE | ALTON BROWN
From altonbrown.com
HOW TO MAKE THE PERFECT SCRAMBLED EGGS | GET CRACKING
From getcracking.ca
PERFECT SCRAMBLED EGGS WITH CHEESE - HURRY THE FOOD UP
From hurrythefoodup.com
PERFECT SCRAMBLED EGGS - SOUTHERN BITE
From southernbite.com
HOW TO MAKE PERFECT SCRAMBLED EGGS EVERY TIME
From justplaincooking.ca
HOW TO MAKE SCRAMBLED EGGS PERFECTLY, STEP BY STEP | EPICURIOUS
From epicurious.com
HOW TO MAKE THE ABSOLUTE BEST SCRAMBLED EGGS EVER
From bonappetit.com
PERFECT SCRAMBLED EGGS RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
PERFECT SCRAMBLED EGGS | COOK'S ILLUSTRATED
From cooksillustrated.com
MEXICAN SCRAMBLED EGGS WITH CHAYA - PACHAKAM.COM
From pachakam.com
MAKE GORDON RAMSAY’S PERFECT SCRAMBLED EGGS RECIPE …
From masterclass.com
HOW TO MAKE THE BEST SCRAMBLED EGGS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
SCRAMBLED EGGS | BREAKFAST RECIPES | GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
SCRAMBLED EGGS | RECIPETIN EATS
From recipetineats.com
THE PERFECT SCRAMBLED EGGS RECIPE | SIDECHEF
From sidechef.com
BUDDY’S PERFECT SCRAMBLED EGGS - JAMIE OLIVER
From jamieoliver.com
FLUFFY SCRAMBLED EGGS - SPEND WITH PENNIES
From spendwithpennies.com
I TRIED DIFFERENT METHODS TO MAKE PERFECT SCRAMBLED EGGS — BEST …
From insider.com
HOW TO MAKE THE PERFECT SCRAMBLED EGGS - INSTRUCTABLES
From instructables.com
OVEN SCRAMBLED EGGS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
WE TRIED 50 TIMES AND HERE'S HOW TO MAKE PERFECT SCRAMBLED EGGS
From sidechef.com
REVIEW: MAKING FAMOUS PERFECT SCRAMBLED EGGS RECIPE FROM …
From insider.com
HOW TO MAKE PERFECT SCRAMBLED EGGS | GET CRACKING
From getcracking.ca
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