Roquefort Scrambled Eggs Recipes

PERFECT SCRAMBLED EGGS RECIPE

Perfect scrambled eggs recipe image

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

Ingredients

2 large free range eggs
6 tbsp single cream or full cream milk
a knob of butter

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

SCRAMBLED EGGS

Scrambled Eggs image

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

Ingredients

6 eggs
1/3 cup water, milk or half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine

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

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