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.
SPECIAL SCRAMBLED EGGS
Provided by Jamie Oliver
Categories Eggs Recipes 7 Ways Eggs Bread Tomato Sandwiches & wraps
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk and season the eggs. Halve the buns. Peel and coarsely grate the onion, then put 1 tablespoon into a bowl with a pinch of sea salt and a splash of red wine vinegar, and leave to quickly pickle. Scatter the rest into a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil and most of the garam masala. Fry for 3 minutes, stirring often, while you coarsely grate the tomatoes. Push the onions aside and pour in the tomatoes to sizzle for 2 minutes. As soon as they start to dry out, mix and fry for 2 more minutes, or until thick, stirring occasionally.
- Push the tomato chutney to one side, then toast the buns on both sides, wiping them around the pan to pick up any gnarly sticky bits. Spread the tomato chutney on the bun bases, tear off and pile on the coriander leaves, squash the lids on top, then remove to your plates. Scramble the eggs to your liking and spoon alongside, then top with the drained pickled onion and serve dusted with garam masala.
Nutrition Facts : Calories 415 calories, Fat 20.6 g fat, SaturatedFat 4.5 g saturated fat, Protein 20.9 g protein, Carbohydrate 40.4 g carbohydrate, Sugar 9.5 g sugar, Sodium 1.7 g salt, Fiber 4.6 g fibre
PERFECT SCRAMBLED EGGS RECIPE
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
Provided by Bill Granger
Categories Breakfast, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
- Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
- Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
- Give a final stir and serve the velvety scramble without delay.
Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium
COUNTRY-STYLE SCRAMBLED EGGS
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.
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.
SPECIAL RECIPE SCRAMBLED EGGS
(Please note: I do not officially endorse any of the products or receive payment from any of the manufacturers mentioned in this recipe. I merely offer that which I use in my own kitchen. If your personal preferences differ from mine, please modify accordingly) (Note: Using all of the spices outlined provides a flavor ensemble FAR less pungent than you might imagine)
Provided by Eric N. Frankel
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut top and bottom from onion and peel.
- My personal preference is to slice horizontally and vertically from the top without slicing completely through, then turn the onion on its side and slice from the top.
- The remaining base is then sliced horizontally and vertically as well.
- Remove garlic cloves from the bulb, peel and chop.
- Thoroughly blend Eggs, Pepper, Garlic Powder and Mrs. Dash in a bowl.
- Slice Polska Kielbasa lengthwise, turn sideways, and slice lengthwise again -- the result is a length of kielbasa with a "+" cut.
- Slice thinly from the end.
- In a 10-inch skillet (with lid) saute' onions in oil.
- When the onions become translucent, add diced garlic.
- When the onions become more brown than translucent, add chopped kielbasa.
- When the onions start to become predominantly brown, add scrambled egg mixture, stirring constanly with spatula, flipping occasionally (as you would pancakes).
- When the eggs are fully cooked, remove from fire, serve and enjoy!
- Option: Grate Cheddar cheese on top as desired.
LUXURY SCRAMBLED EGGS
These eggs are wonderful. The cream cheese really provides a richness that makes them special. Slightly adapted from a recipe by Shellagh Connelly, as I like my eggs even more luxurious. :-)
Provided by evelynathens
Categories Breakfast
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
- In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
- Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
- Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.
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