St Patricks Green And Creamy Scrambled Eggs Recipes

ST. PATRICK'S DAY DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in the hot water for 15 minutes. Remove from hot water and chill at least 30 minutes in a bowl of cold water or in the refrigerator, until eggs are cold.
• Prepare egg dye according to package directions in a large metal or glass bowl.
• Gently crack eggs but do not remove shells so that the egg dye can reach the egg whites.
• Place the cracked hard-cooked eggs into the dye, working in batches if necessary, until dye seeps through the cracks and colors the eggs slightly, about 5 minutes per batch.
• Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
• Scoop egg yolks into a bowl and mash with a fork and mix in the mayonnaise and celery; stir green food coloring into the yolk mixture.
• Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.

FESTIVE SCRAMBLED EGGS

Steps:

• In a large bowl, beat eggs and 1 cup milk. Add the salt, pepper, pimientos and parsley. In a small bowl, combine flour and remaining milk until smooth; stir into egg mixture. In a large skillet, melt butter over medium heat. Add egg mixture. Cook and stir over medium heat until the eggs are completely set.

CREAMY SCRAMBLED EGGS WITH EDIBLE FLOWERS AND FINES HERBS

Steps:

• In a large mixing bowl, whisk the eggs, cream, chervil, tarragon, parsley, chives and a little salt and pepper. In a large nonstick skillet, melt the butter, add the eggs, and stir over a low heat until the eggs are just beginning to set.
• In the skillet, stir in the goat cheese and continue to cook briefly, still stirring occasionally until the cheese melts. Add the edible flowers. To serve, spoon some eggs onto the rye bread and place on a plate with a sprig of parsley on top for garnish.
• Serve immediately.

GREEN & WHITE SCRAMBLED EGGS - OR SCRAMBLED EGGS WITH CREAM

Steps:

• In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft.
• In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste,.
• Pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.

GREEN ONION SCRAMBLED EGGS

Steps:

• In a large skillet, saute onions in butter for 2 minutes. In a large bowl, beat the eggs; add cream cheese and seasoned salt. Pour into the skillet. As eggs set, gently move a spatula across bottom and sides of pan, letting uncooked portion flow underneath. Continue cooking and stirring until the eggs are completely set.

BAKED EGGS AND CREAMY GREENS

Steps:

• Preheat oven to 375 degrees with a rack in top third. Generously butter four 1/2-cup ramekins; add 1 tablespoon greens to each. Break an egg into each ramekin, then top each with another 1 tablespoon greens. Drizzle each with 1 teaspoon cream; season with salt and pepper. Transfer ramekins to a rimmed baking sheet.
• Place sheet on rack and bake until whites are just set and eggs are still soft in centers, 12 to 15 minutes (start checking at 12, as they tend to cook at different rates). Serve immediately.

ST. PATRICK'S GREEN AND CREAMY SCRAMBLED EGGS

Steps:

• Cut cream cheese in 1/2 in cubes.
• Blend eggs, milk, dill and parsley and a few drops of food coloring.
• Melt butter in large skillet over low heat.
• Pour in egg mixture.
• As eggs begin to set on the bottom, gently lift cooked portion with spatula, letting uncooked portion flow to the bottom of the pan.
• Drop cheese cubes on top.
• Cook until eggs are no longer runny and cheese is melted.