Philly Scrambled Eggs Recipes

PHILLY SCRAMBLED EGGS

Steps:

• Melt butter in skillet on low heat.
• Add eggs, milk, seasoning.
• Cook slowly stiring until eggs start to thicken.
• Add cream cheese.
• Cook, stirring occasionally until cheese melts.

THE BEST SCRAMBLED EGGS

Steps:

• Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous.
• Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set.
• Transfer to a plate and serve immediately.

SCRAMBLED EGGS

Steps:

• In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
• In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
• Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
• Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

CREAMY SCRAMBLED EGGS

Steps:

• 1. Spray a large, non-stick frying pan generously with cooking spray.
• 2. Add milk and cream cheese; heat on low to medium heat. Stir until most of the cream cheese has softened.
• 3. In a bowl, lightly beat the eggs with salt and pepper to taste.
• 4. Pour the eggs into the pan and gently stir to blend the cream cheese mixture with the eggs.
• 5. Cook the eggs until softly set.
• 6. Pour onto a warm plate; garnish with tomato slices and chives or parsley.