Slow Scrambled Eggs With Crabmeat And Chives Recipes

LOW AND SLOW SCRAMBLED EGGS

Low and Slow Scrambled Eggs image

Provided by Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

8 eggs
1/4 cup heavy cream
Kosher salt and freshly ground black pepper r
3 tablespoons unsalted butter
2 tablespoons chopped herbs, use any delicate herbs like chives, dill, parsley or chervil
Cooked bacon, for serving

Steps:

In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time. Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you?

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

Ingredients

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

CRABMEAT SCRAMBLE

Crabmeat Scramble image

We enjoy this as a Sunday brunch before church. Growing up on farms, we both learned to eat what was raised and the eggs that were gathered never went to waste with this incredible breakfast. -Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

4 large eggs
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons sliced green onion
2 tablespoons butter

Steps:

In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside., In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Nutrition Facts : Calories 349 calories, Fat 21g fat (10g saturated fat), Cholesterol 535mg cholesterol, Sodium 741mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 35g protein.