Roquefort Scrambled Eggs Recipes

PERFECT SCRAMBLED EGGS

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.

ROQUEFORT DRESSING

Steps:

• In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

FRENCH-STYLE SCRAMBLED EGGS

Steps:

• In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.

GORDON RAMSAY'S SCRAMBLED EGGS

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.

MARTHA'S SCRAMBLED EGGS

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.

MEAN CHEF'S PERFECT SCRAMBLED EGGS

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.

HARD-BOILED EGG, ROQUEFORT, AND SCALLION DIP

Steps:

• In a food processor or blender purée the eggs with the Roquefort, the lemon juice, the yogurt, and salt and pepper to taste, transfer the mixture to a bowl, and stir in the scallions. Serve the dip with the potato chips or crudités.

ROQUEFORT SCRAMBLED EGGS

Steps:

• Gently soften shallot and pepper in butter in saute pan over low/medium heat. Whisk eggs with cream; stir gently into shallot mixture until beginning to set. Fold in roquefort and basil; take off heat. Stir once or twice just to melt cheese. Season and serve.