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.
SCRAMBLED EGGS A LA JAN
Scrambled eggs with a light delicate texture and wonderful flavor. A good dish for a Sunday brunch.
Provided by AZKID
Categories Scrambled Eggs
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Break eggs into mixing bowl. Stir in water, garlic powder, mayonnaise, white wine, salt and pepper. Mix well with a wire whisk. Stir in cheddar cheese.
- Heat a nonstick pan over medium heat. Pour in egg mixture and cook, stirring occasionally, until well cooked. The eggs should be firm, but not hard. These eggs will have a softer texture than normal scrambled eggs. Serve warm.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 2 g, Cholesterol 382.7 mg, Fat 19.1 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 5.6 g, Sodium 233.9 mg, Sugar 1.2 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
SCRAMBLED EGGS A LA JAN
Scrambled eggs with a light delicate texture and wonderful flavor. A good dish for a Sunday brunch.
Provided by AZKID
Categories Scrambled Eggs
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Break eggs into mixing bowl. Stir in water, garlic powder, mayonnaise, white wine, salt and pepper. Mix well with a wire whisk. Stir in cheddar cheese.
- Heat a nonstick pan over medium heat. Pour in egg mixture and cook, stirring occasionally, until well cooked. The eggs should be firm, but not hard. These eggs will have a softer texture than normal scrambled eggs. Serve warm.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 2 g, Cholesterol 382.7 mg, Fat 19.1 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 5.6 g, Sodium 233.9 mg, Sugar 1.2 g
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