SIMPLE SCRAMBLED EGGS
Making scrambled eggs isn't complicated. A bit of salt and pepper for flavour, a little butter to cook, and fresh eggs is all you need for a perfect breakfast. You can modify this recipe to include your favourite ingredients such as cheese, salsa, vegetables, and herbs.
Categories Breakfast
Time 7m
Yield Serves: 1
Number Of Ingredients 3
Steps:
- Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick skillet over medium heat.
- Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
- Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
Nutrition Facts :
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 WITH FLAVOR
Scrambled eggs made this way is more of comfort food, the addition of fresh cilantro and flavorful fragant green chilli makes it a Sunday Brunch favorite Or as a side dish for a light evening meal , also good for those just getting over a fever, cold as it helps kick start the tastebuds again! I go all the way and make it with Butter- Note do not let the eggs get hard or dry by overcooking them. These can be served with Hot toast. Or as a filling in for a wholewheat wrap e.g. a tortilla or Indian flat bread cook the eggs a little more
Provided by casamain
Categories Breakfast
Time 16m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl add eggs, salt, water and beat till whites and yolks are well blended. Fold in the chopped Cilantro & chillis.
- In a skillet on medium heat add oil & butter till melted-- add the egg mixture, let the eggs cook and keep mixing with a slow movement till egg mixture takes shape ,keep folding, lightly stirring till mixture is not runny. Switch off the heat. The cooked eggs should have a sheen on the surface and should slip off easily from the skillet without sticking.
- SERVE with hot toast no need to butter the toast.
- Use it as a filling with a tortilla but you will have to cook the eggs a minute more.
Nutrition Facts : Calories 74.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 129.1, Sodium 65.5, Carbohydrate 1, Fiber 0.1, Sugar 0.5, Protein 4.4
FRENCH SCRAMBLED EGGS WITH TRUFFLE OIL
These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor. They are perfect for those 3AM breakfasts when you need something quick and are not quite ready to go to bed. Bring your friends and that special someone into your kitchen and whip these puppies up. The rich, ripe Chardonnay fruit and yeasty aroma of the 1996 Schramsberg Blanc de Blancs sparkling wine make it a real friend to truffles. The wine's creaminess and balance also perfectly match the sumptuous eggs.
Provided by NcMysteryShopper
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk the eggs and water;.
- Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
- Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
- Season with salt and pepper; transfer to plates.
- Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.
Nutrition Facts : Calories 249, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 141.6, Carbohydrate 0.8, Sugar 0.8, Protein 12.7
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.
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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