Scrambled Eggs With Buttermilk Biscuits Chipped Beef And Sauteed Red Onions Recipes

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SCRAMBLED EGGS



Scrambled Eggs image

Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.

Provided by Marion Cunningham

Categories     Egg     Breakfast     Brunch     Sauté     Quick & Easy     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 3

Number Of Ingredients 5

4 tablespoons butter
5 eggs
1/4 tablespoons salt
1/8 tablespoon freshly ground pepper
2 tablespoons water

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.

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES



Extra-Moist Scrambled Eggs with Chives image

Treat yourself to a delicious breakfast with these light and fluffy scrambled eggs that are flavored with chives - ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 6

6 eggs
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon pepper, if desired
1/2 cup milk or half-and-half
3 tablespoons butter

Steps:

  • In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
  • In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
  • As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 345 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g

EXTREME VEGGIE SCRAMBLED EGGS



Extreme Veggie Scrambled Eggs image

A variety of veggies combined with eggs make a great start to the day.

Provided by EIORE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 6

Number Of Ingredients 8

¼ cup olive oil
¼ cup sliced fresh mushrooms
¼ cup chopped onions
¼ cup chopped green bell peppers
6 eggs
¼ cup milk
¼ cup chopped fresh tomato
¼ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
  • In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 2.4 g, Cholesterol 191.8 mg, Fat 15.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 159.1 mg, Sugar 1.6 g

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

These eggs are a great way to start out your morning! They are easy and fast to make!

Provided by Whitney

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 12m

Yield 3

Number Of Ingredients 6

1 ½ tablespoons milk
6 eggs
½ cup minced onion
½ teaspoon black pepper
½ teaspoon salt
1 ½ teaspoons butter

Steps:

  • Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
  • Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g

COUNTRY-STYLE SCRAMBLED EGGS



Country-Style Scrambled Eggs image

I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 bacon strips, diced
2 cups diced red potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
8 large eggs
1/4 cup 2% milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

CREAMED EGGS OVER BUTTERMILK BISCUITS



Creamed Eggs over Buttermilk Biscuits image

Fresh Buttermilk Biscuits served with warm sliced hard-boiled eggs and topped with a rich cream sauce.

Provided by Potagekempcc

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

8 jumbo eggs (Brown)
2 teaspoons fine sea salt
1 tablespoon cider vinegar
3 tablespoons unsalted butter (Cold)
3 tablespoons pastry flour
2 cups heavy cream (Warm)
1 dash fresh nutmeg (grated)
1/2 teaspoon white pepper
8 buttermilk biscuits
1 heirloom tomato (Brandy Wine, sliced)

Steps:

  • Place eggs in a medium saucepan, cover with cold water, add vinegar, 1-teaspoon fine sea salt and bring water to a full boil. Cook for 6 minutes.
  • In a small saucepan melt butter and stir in pastry flour. Cook for 2-3 minutes stir the flour to prevent from burning.
  • Slowly stir in heavy cream, fresh grated nutmeg, white pepper and cook until sauce has thickened.
  • Cut biscuits in half and place on warm plates. Slice hard-boiled eggs and layer over biscuits. Season sauce with salt and white pepper to taste.
  • Pour cream sauce over eggs and serve. Garnish plates with sliced Heirloom Tomatoes.

Nutrition Facts : Calories 1079.8, Fat 81.6, SaturatedFat 43.1, Cholesterol 654.6, Sodium 2650.1, Carbohydrate 60.2, Fiber 1.7, Sugar 9.2, Protein 27.4

SIMPLE SCRAMBLED EGGS RECIPE BY TASTY



Simple Scrambled Eggs Recipe by Tasty image

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

4 eggs
salt, to taste
pepper, to taste
1 tablespoon unsalted butter

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



Scrambled Eggs image

Make and share this Scrambled Eggs recipe from Food.com.

Provided by Latchy

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

6 eggs
salt and pepper
2 ounces butter
2 tablespoons whipping cream (can use buttermilk)

Steps:

  • Put eggs in a bowl with salt, pepper and half the butter.
  • Beat the eggs with a fork until well blended.
  • Melt butter in a frying pan over moderately low heat, it should cover the pan generously.
  • Pour in beaten eggs and cook, scraping and turning the eggs, for 2 minutes, add cream and continue to cook another minute or so.
  • They should be creamy don't overcook.
  • You can add fresh herbs, cheese, prawns mushrooms into the scrambled eggs if you so desire.

Nutrition Facts : Calories 234.8, Fat 21.4, SaturatedFat 11.3, Cholesterol 319.8, Sodium 210.6, Carbohydrate 0.8, Sugar 0.3, Protein 9.7

SCRAMBLED EGGS



Scrambled Eggs image

Five ingredients and 15 minutes is all you need to make these delicious scrambled eggs - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 5

6 eggs
1/3 cup water, milk or half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine

Steps:

  • In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
  • In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
  • Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
  • Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 0 g, Cholesterol 325 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g

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