Scrambled Eggs And Capsicum Recipes

SCRAMBLED PEPPERS AND EGGS

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
• Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
• Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

MEXICAN SCRAMBLED EGGS

Steps:

• Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
• Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

CALICO SCRAMBLED EGGS

Steps:

• In a bowl, whisk the first 5 ingredients until blended. In a 12-in. nonstick skillet, heat butter over medium-high heat. Add green pepper and onion; cook and stir until tender. Remove from pan. , In same pan, pour in egg mixture; cook and stir over medium heat until eggs begin to thicken. Add tomato and pepper mixture; cook until heated through and no liquid egg remains, stirring gently.

SCRAMBLED EGGS AND CAPSICUM

Steps:

• Barbeque the capsicums (or oven bake them)until the skin is blistering away from the flesh - the capsicum flesh needs to be still be firm enough to dice into pieces. Remove from heat, cool and peel the skin from the flesh. Discard the skin and dice up the flesh.
• Beat together the eggs.
• Chop the tomatoes into small pieces.
• Pan fry in a large frypan the chopped onion.
• Add all remaining ingredients, eggs, capsicum, tomato, garlic powder, salt and pepper.
• Scramble together as if you were doing scrambled eggs.
• Remove from heat and serve with toasted bread or bread rolls.

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.

SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO

Steps:

• Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
• If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
• Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
• Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.

SCRAMBLED EGGS

Steps:

• Melt the butter in a heavy skillet or nonstick pan. Combine the eggs, salt, pepper, and 2 tablespoons water in a bowl. Briskly whisk, pour into the skillet, and turn the heat very low. Gently stir the egg mixture, lifting it up and over from the bottom as it thickens. Continue to stir until the desired texture is achieved. They thicken and dry out very quickly toward the end, so if you like them soft and moist, remove them from the heat a little before they reach the desired texture; they will continue to cook after being removed from the pan.
• Scrambled Eggs with Ham.
• Add 1/2 cup finely chopped cooked ham to the egg mixture.
• Scrambled Eggs with Cream Cheese.
• Cut 4 ounces cream cheese into small cubes and add to the eggs after they begin to thicken in the skillet.
• Scrambled Eggs with Chives.
• Add 1 tablespoon chopped chives and 1 tablespoon chopped parsley to the egg mixture, and substitute 2 tablespoons cream for the water.
• Scrambled Eggs with Lox.
• Fry 1/2 onion, sliced, and 2 slices lox in the butter before adding the eggs, and eliminate the salt from the mixture.
• Scrambled Eggs with Chicken Livers.
• Fry two chicken livers, diced, in the butter before adding the egg mixture.
• Scrambled Eggs with Asparagus.
• Add 2/3 cup crisp-cooked asparagus, in 2-inch pieces, to the eggs just after they begin to thicken in the skillet.
• Scrambled Eggs with Peppers and Onions.
• Fry 1/2 red pepper, diced, and 1/4 onion, chopped, in the butter for about 5 minutes before adding the egg mixture.
• Scrambled Eggs with Mushrooms.
• Melt the butter in a heavy skillet. Sauté 1 1/2 cups sliced mushrooms with 4 tablespoons finely chopped onion over medium-high heat for 4-5 minutes. Lower the heat before adding the egg mixture.
• Cooking Temperature
• No matter what the technique, it is essential to use low, gentle heat when cooking eggs: egg protein beings to thicken at only 144°F, and toughens rapidly. The only exception is omelets; there the bottom is cooked quickly over medium-high heat, but the surface remains slightly runny, making for a soft interior when folded. Serve cooked eggs on warm, not sizzling hot, plates or they will continue to cook after they are removed from the pan.
• Food Safety and Eggs
• There is an ever-growing concern about the threat of salmonella, bacteria that contaminate eggs, poultry, and meat. Because we often eat eggs lightly cooked and even raw (in sauces like mayonnaise, for instance), they pose a greater threat. In trying to assess the seriousness of the problem, I have consulted government agencies - the Food and Drug Administration, the Agricultural Department, and the Centers for Disease Control - and many other food safety experts. The findings are frustrating because there seems to be no collective information as to how many eggs are infected, and how many people have been stricken with salmonella in this country, so there is no way of knowing the degree of risk one is taking when eating raw or lightly cooked eggs, which are used in many recipes. Government officials recommend that immuno-compromised patients, the very young and the elderly, all of whom are the most severely affected when stricken, should not eat raw or lightly cooked eggs. Until the problem has been licked, the rest of us are consuming eggs that have not been cooked to 165° at our own risk. Incidentally, eggs in cakes, cookies, and breads have been sufficiently cooked to be safe.

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.