Scrambled Eggs Kinda Like Cracker Barrels Recipes

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CRACKER BARREL SPECIAL SCRAMBLED EGGS



Cracker Barrel Special Scrambled Eggs image

I don't think that any explanation or intro is needed for a Cracker Barrel recipe. :) From Cracker Barrel's Old Fashioned Country Cooking.

Provided by Vicki Butts (lazyme)

Categories     Eggs

Time 20m

Number Of Ingredients 6

6 eggs
1/3 c cheddar cheese, shredded
1/3 c sour cream
8 slice bacon, cooked and crumbled
2 Tbsp butter
salt and pepper, to taste

Steps:

  • 1. Beat the eggs with a fork until well beaten.
  • 2. Blend in the cheese, sour cream, seasonings, and bacon; set aside.
  • 3. In a large skillet over medium heat, heat the butter. Pour in the egg mixture.
  • 4. As it cooks, stir gently with a spoon, continuing until the eggs are set.

THE BEST SCRAMBLED EGGS



The Best Scrambled Eggs image

For silky, outrageously good scrambled eggs, cook them low and slow. This method, which Mark Bittman learned from James Beard, is very low and very slow: you place the eggs over very low heat, stirring frequently, breaking up the curds as they form. The results are without compare. Make them for breakfast on the weekend, while the coffee brews and the bacon fries.

Provided by Mark Bittman

Categories     breakfast, brunch, dinner, lunch, editors' pick

Time 40m

Yield 2 servings

Number Of Ingredients 4

4 or 5 eggs
Salt and freshly ground black pepper
2 tablespoons cream
2 tablespoons butter or extra virgin olive oil

Steps:

  • Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
  • Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
  • Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams

SCRAMBLED EGGS (KINDA LIKE CRACKER BARREL'S)



Scrambled Eggs (Kinda Like Cracker Barrel's) image

I tried this this morning with biscuits. It's based on an omelet-making technique I saw on TV not too long ago. It's basically a filling-less omelet for one. It reminds me of the scrambled eggs I always get at Cracker Barrel.

Provided by Ransomed by Fire

Categories     Breakfast

Time 10m

Yield 1 egg, 1 serving(s)

Number Of Ingredients 4

1 egg
1 tablespoon water
1 teaspoon margarine (approx.) or 1 butter (approx.)
salt and pepper (to taste)

Steps:

  • Beat egg(s) with water in a small bowl and put in the refrigerator.
  • Melt about a teaspoon of margarine or butter in a small pan over medium-high heat until VERY hot. (The cooking show I based this on said to let it heat until you are basically scared to let it get any hotter.).
  • Pour refrigerated egg(s) into hot pan, and begin stirring lightly with a spatula to stop eggs from burning. (A little brown is okay; just fold it into the inside of the egg.).
  • When eggs have reached your preferred consistency, fold and remove from pan to a plate.

Nutrition Facts : Calories 107.3, Fat 8.8, SaturatedFat 2.2, Cholesterol 211.5, Sodium 114.6, Carbohydrate 0.4, Sugar 0.4, Protein 6.3

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