SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
BEST SCRAMBLED EGGS EVER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine-mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
- Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat-resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, then sprinkle in the salmon. Cook until light and fluffy. Serve, garnished with chives. Serve with a toasted bagel.
RICHARD'S BREAKFAST SCRAMBLE
It is a great next day, leftover user breakfast that is hearty and fast! My brother came up with this recipe and it has become a breakfast mainstay when we get together! Serve with bacon, toast and fruit. Yummy!
Provided by heaty
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder.
- Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 4.1 g, Cholesterol 289.8 mg, Fat 25.6 g, Fiber 0.4 g, Protein 18.2 g, SaturatedFat 13.5 g, Sodium 635.7 mg, Sugar 2.3 g
SCRAMBLED EGGS
Provided by Michael Symon : Food Network
Time 8m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Crack the eggs into a large bowl and whisk together until light and airy.
- Melt the butter in a medium skillet over low heat. Add the eggs to the pan and wait about 10 seconds for them to start to set up. Swirl them with a rubber spatula to create soft curds. Season with salt and continue swirling until the curds are set but still a little wet.
- Garnish with chives, and drizzle with extra-virgin olive oil.
- Serve with roasted tomatoes and peasant bread.
SCRAMBLED EGGS UNSCRAMBLED
Provided by Alton Brown
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.
SCRAMBLED EGGS
It took me many years to perfect the simple art of a few scrambled eggs. Seems the simpler the dish, the harder it becomes! My simple rules are this: Rich, creamy eggs? Use a splash of heavy cream whisked in with the eggs. Lighter, fluffier eggs? Use a splash of water whisked in with the eggs. Decadent and rich eggs? Use a splash of water whisked in with the eggs and stir in some tiny cubes of butter at the VERY last minute of scrambling.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and 1/2 teaspoon pepper with a scant tablespoon water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.
- Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15 to 30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.
- Finish: When cooked but still somewhat "soft", 2 to 3 minutes, sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don't continue to cook in the hot pan.
GORDON RAMSAY'S SCRAMBLED EGGS
There's eggs and then there's eggs. This recipe comes from world famous chef, Gordon Ramsey. The first time I made this I realised what scambled eggs could be!
Provided by JustEmma
Categories Breakfast
Time 9m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Break eggs into a pan and add the cubed butter.
- Stir over a medium heat until the eggs start to cook. Remove from heat continue stirring eggs for about 20 second. Return to heat, continue to stir eggs until they start to clump, remove from heat and add the creme fraiche. Return to heat stirring in crème fraiche.
- Remove from heat when eggs are clumpy, but soft.
- Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.
Nutrition Facts : Calories 240.4, Fat 17, SaturatedFat 6.4, Cholesterol 568.3, Sodium 215.8, Carbohydrate 1.3, Sugar 0.6, Protein 19
SPECIAL RECIPE SCRAMBLED EGGS
(Please note: I do not officially endorse any of the products or receive payment from any of the manufacturers mentioned in this recipe. I merely offer that which I use in my own kitchen. If your personal preferences differ from mine, please modify accordingly) (Note: Using all of the spices outlined provides a flavor ensemble FAR less pungent than you might imagine)
Provided by Eric N. Frankel
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut top and bottom from onion and peel.
- My personal preference is to slice horizontally and vertically from the top without slicing completely through, then turn the onion on its side and slice from the top.
- The remaining base is then sliced horizontally and vertically as well.
- Remove garlic cloves from the bulb, peel and chop.
- Thoroughly blend Eggs, Pepper, Garlic Powder and Mrs. Dash in a bowl.
- Slice Polska Kielbasa lengthwise, turn sideways, and slice lengthwise again -- the result is a length of kielbasa with a "+" cut.
- Slice thinly from the end.
- In a 10-inch skillet (with lid) saute' onions in oil.
- When the onions become translucent, add diced garlic.
- When the onions become more brown than translucent, add chopped kielbasa.
- When the onions start to become predominantly brown, add scrambled egg mixture, stirring constanly with spatula, flipping occasionally (as you would pancakes).
- When the eggs are fully cooked, remove from fire, serve and enjoy!
- Option: Grate Cheddar cheese on top as desired.
RICHARD ANDERSON'S SPECIAL SCRAMBLED EGGS
Actor Richard Anderson has made many television appearances, but is probably best known for his work on The Six Million Dollar Man. This recipe is adapted from Bon Appetit magazine, February 1978. The original recipe uses raw milk.
Provided by Chocolatl
Categories Breakfast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Melt 4 tablespoons butter in medium skillet.
- Add onions and cook over medium heat until very brown, 20-25 minutes.
- Beat eggs and milk together.
- Stir in salami, cheese, and onions.
- Melt remaining butter in skillet.
- Add egg mixture and scramble until set.
- Garnish with tomatoes and watercress.
Nutrition Facts : Calories 586.4, Fat 48.7, SaturatedFat 26, Cholesterol 526.8, Sodium 850.9, Carbohydrate 11.2, Fiber 1.2, Sugar 4.3, Protein 26.1
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