BEST SCRAMBLED EGGS EVER!
These are the traditional scrambled eggs that everyone loves. It's a great and easy recipe anyone could learn!
Provided by KANGAROOgirl
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 4
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!
Nutrition Facts : Calories 160.9 calories, Carbohydrate 2.9 g, Cholesterol 374.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 1315.7 mg, Sugar 2.2 g
SIMPLE SCRAMBLED EGGS
Making scrambled eggs isn't complicated. A bit of salt and pepper for flavour, a little butter to cook, and fresh eggs is all you need for a perfect breakfast. You can modify this recipe to include your favourite ingredients such as cheese, salsa, vegetables, and herbs.
Categories Breakfast
Time 7m
Yield Serves: 1
Number Of Ingredients 3
Steps:
- Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick skillet over medium heat.
- Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
- Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
Nutrition Facts :
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
THE BEST SCRAMBLED EGGS
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
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
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.
Nutrition Facts : Calories 262 calories, Fat 18g fat (8g saturated fat), Cholesterol 449mg cholesterol, Sodium 760mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 20g protein.
SCRAMBLED EGGS
Five ingredients and 15 minutes is all you need to make these delicious scrambled eggs - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140, Carbohydrate 0 g, Cholesterol 325 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g
PROPER SCRAMBLED EGGS
I was wary of the large quantity of butter when I made this the first time, especially in the beginning stages of cooking when the eggs and butter are both liquid. Trust me though--these will be the best scrambled eggs you have ever tasted. You can use slightly less butter, but don't be too stingy. I recommend trying it with the full butter at least once! From Tasty: Get Great Food on the Table Every Day by Roy Finamore.
Provided by SharleneW
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat 6 tablespoons butter in a heavy skillet over medium heat. Beat the egg with a fork in a bowl until smooth. You don't want them frothy, and you don't want globs of white left either. Beat in the water.
- When the butter has melted, pour in the eggs. Season with salt and pepper and stir. Let the eggs start to set a bit, then stir with a big wooden spatula, making sure you scrape the bottom of the skillet.
- Keep on cooking, stirring and scraping the bottom of the skillet frequently, until the eggs are almost set but still runny. Cut the remaining 2 tablespoons butter into bits and stir it in . The eggs should still be slightly undercooked. Turn off the heat.
- Scrape the eggs onto a platter or onto breakfast plates and serve right away. The eggs will finish cooking and be beautifully creamy by the time you get them to the table. Scrambled eggs are like pasta--they are not meant to wait.
Nutrition Facts : Calories 346.6, Fat 32.5, SaturatedFat 17.7, Cholesterol 433.1, Sodium 145.3, Carbohydrate 0.7, Sugar 0.4, Protein 12.8
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.
MARTHA'S SCRAMBLED EGGS
This is how Martha makes scrambled eggs so you know it's going to be good. First, preparation is everything. Before you even start to scramble, toast and butter the English muffins and pop them in a warm oven on the plates you'll serve breakfast on. The eggs are cooked in clarified butter, they turn out soft, moist, and slide easily out of the pan.
Provided by Martha Stewart
Time 5m
Number Of Ingredients 6
Steps:
- Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
- Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.
SIMPLE SCRAMBLED EGGS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, unsalted butter
Provided by Betsy Carter
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, whisk the eggs. Add salt and pepper to taste. Whisk to combine.
- Add the butter to a nonstick skillet over medium heat. Once the butter has melted and begins to bubble, turn the heat to low, and add the eggs.
- Using a spatula, gently push the eggs back and forth across the pan until they are cooked to your liking.
- Enjoy!
Nutrition Facts : Calories 115 calories, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
More about "proper scrambled eggs recipes"
PERFECT BUTTERY SCRAMBLED EGGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE SCRAMBLED EGGS - DAMN DELICIOUS
From damndelicious.net
SCRAMBLED EGGS | BREAKFAST RECIPES | GORDON RAMSAY …
From gordonramsayrestaurants.com
HOW TO MAKE THE ABSOLUTE BEST SCRAMBLED EGGS EVER
From bonappetit.com
THE SECRET TO MAKING FLUFFY SCRAMBLED EGGS | THE …
From therecipecritic.com
BEST DAMN SCRAMBLED EGGS - RECIPE TEACHER
From recipeteacher.com
HOW TO MAKE FLUFFY SCRAMBLED EGGS - THE STAY AT HOME …
From thestayathomechef.com
BEST SCRAMBLED EGG RECIPES | ALLRECIPES
From allrecipes.com
A RECIPE FOR PERFECTLY FLUFFY SCRAMBLED EGGS - THE SPRUCE …
From thespruceeats.com
CREAMY SCRAMBLED EGGS | RICARDO
From ricardocuisine.com
SOFT AND CREAMY SCRAMBLED EGGS - INSPIRED TASTE
From inspiredtaste.net
BEST-EVER CREAMY SCRAMBLED EGGS - HOW TO MAKE BEST …
From delish.com
HOW TO MAKE SCRAMBLED EGGS IN THE OVEN | INCREDIBLE EGG
From incredibleegg.org
OVEN SCRAMBLED EGGS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SCRAMBLED EGGS RECIPE | INCREDIBLE EGG
From incredibleegg.org
HOW TO MAKE SCRAMBLED EGGS - SCRAMBLED EGG RECIPE - DELISH
From delish.com
THE PROPER SCRAMBLED EGGS RECIPE | GEOFFREY ZAKARIAN | FOOD …
From mastercook.com
FLUFFY SCRAMBLED EGGS - SPEND WITH PENNIES
From spendwithpennies.com
HOW TO MAKE THE BEST SCRAMBLED EGGS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
PERFECT SCRAMBLED EGGS - SOUTHERN BITE
From southernbite.com
SCRAMBLED EGGS | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE PERFECT SCRAMBLED EGGS | FEATURES | JAMIE OLIVER
From jamieoliver.com
HOW TO MAKE SCRAMBLED EGGS PERFECTLY, STEP BY STEP | EPICURIOUS
From epicurious.com
SCRAMBLED EGGS RECIPE: HOW TO MAKE PERFECT SCRAMBLED EGGS
From australianeggs.org.au
LIFE CHANGING SOFT SCRAMBLED EGGS RECIPE - PINCH OF YUM
From pinchofyum.com
20+ BEST SCRAMBLED EGG RECIPES | MYRECIPES
From myrecipes.com
EASY BAKED SCRAMBLED EGGS IN THE OVEN RECIPE
From wearychef.com
SOFT-SCRAMBLED EGGS | THE MODERN PROPER
From themodernproper.com
HOW TO MAKE SCRAMBLED EGGS - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
HOW TO MAKE SCRAMBLED EGGS RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE SCRAMBLED EGGS PERFECTLY EVERY TIME | REAL SIMPLE
From realsimple.com
HOW TO MAKE SCRAMBLED EGGS PERFECTLY EVERY TIME
From tasteofhome.com
HOW TO MAKE FLUFFY SCRAMBLED EGGS | ALTON BROWN
From altonbrown.com
BASIC SCRAMBLED EGGS RECIPE | MYRECIPES
From myrecipes.com
PERFECT SCRAMBLED EGGS RECIPE | ALTON BROWN
From altonbrown.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 »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #5-ingredients-or-less #very-low-carbs #breakfast #eggs-dairy #american #easy #beginner-cook #eggs #stove-top #dietary #low-sodium #low-carb #low-in-something #brunch #equipment #presentation #served-hot
You'll also love