SIMPLE SAVORY SCRAMBLED EGG
An easy Savory Scrambled Egg recipe made with duxelle, yellow and red peppers with Parmesan and fresh thyme.
Provided by Anina
Categories breakfast
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a large saucepan heat the butter and olive oil and saute the finely chopped mushroom and onion for a few minutes. Add the nutmeg and mix.
- Add the peppers and saute with the mushrooms and onions for another 4 minutes. Season with salt and black pepper.
- Add the eggs, and cook the scramble through using a wooden spoon to mix while cooking.
- Remove from heat, dish up and season with fresh thyme and generous amounts of Parmesan. Serve with crusty bread.
SAVOURY SCRAMBLED EGGS
This is a gorgeous version of the traditional Scrambled Eggs that we love in our house. Sunday mornings under the patio with lots of juice, coffee, hot buttered toast and our eggs.
Provided by Dee-licious
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large frypan over medium heat, saute onion and bacon until soft.
- Add tomato and mushrooms, and cook, stirring a further 2 minutes.
- Add herbs and stir through.
- crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
- Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking.
- Serve with hot buttered toast.
Nutrition Facts : Calories 195.3, Fat 12.4, SaturatedFat 4.1, Cholesterol 376.1, Sodium 196.6, Carbohydrate 6, Fiber 1.4, Sugar 2.8, Protein 14.7
SAVORY SCRAMBLED EGGS
Make and share this Savory Scrambled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 34m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, whisk the eggs, water, basil, salt, and pepper together.
- Fold in tomato and green onion.
- Melt the butter in a large nonstick skillet over medium heat; swirl to coat bottom of pan.
- When butter foams, add egg mixture all at once.
- Let set for 20 seconds.
- Cook, stirring, for 3-4 minutes or until light, fluffy, and almost dry.
- Add sour cream and stir until blended.
- Serve right away.
Nutrition Facts : Calories 204.9, Fat 14.4, SaturatedFat 5.9, Cholesterol 435.7, Sodium 248.6, Carbohydrate 4.7, Fiber 1, Sugar 2.1, Protein 13.8
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.
EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
SALTIE'S SOFT-SCRAMBLED EGGS
This is a technique that achieves the best of both over easy and scrambled eggs.
Provided by Caroline Fidanza
Categories Breakfast Brunch Egg Quick & Easy
Yield 1 serving
Number Of Ingredients 4
Steps:
- Melt the butter in a nonstick skillet over medium heat. Break the eggs into the pan when it is warm but not yet hot. Sprinkle the eggs lightly with salt.
- Let the pan heat up, and don't move the eggs until the egg whites begin to set. Using a heat-resistant spatula, move the whites around the pan to help them cook through, while keeping the yolk unbroken, for about 30 seconds. When the whites fluff up and are almost completely set, remove from the heat and fold the yolks into the whites. The residual heat should cook the whites through and leave the yolks soft. This is kind of like scrambling an over easy egg.
- Sprinkle with herbs, if desired.
EASY FLUFFY SCRAMBLED EGGS
These scrambled eggs are fluffy like no other.
Provided by alfonso
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
- Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 6.4 g, Cholesterol 380.5 mg, Fat 25.6 g, Fiber 0.3 g, Protein 16.2 g, SaturatedFat 6.3 g, Sodium 1347.2 mg, Sugar 5.8 g
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
SAVORY SCRAMBLED EGGS RECIPE
Make an ordinary scrambled eggs recipe extraordinary when cream cheese is added. This Savory Scrambled Eggs Recipe features a unique flavor for the morning.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Melt margarine in large skillet on low heat. Meanwhile, beat eggs, milk and seasonings with wire whisk until well blended. Add to skillet.
- Cook until eggs begin to set, stirring occasionally.
- Add cream cheese; continue cooking until cream cheese is melted and egg mixture is completely set, stirring occasionally. Serve with toast slices, if desired.
Nutrition Facts : Calories 200, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 305 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
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