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.
SUPERFOOD SCRAMBLED EGGS
A scattering of pumpkin seeds, curry powder and smoked salmon will take your scrambled eggs to the next level
Provided by Cassie Best
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 10
Steps:
- Tip the pumpkin seeds into a saucepan and toast over a high heat until they start to pop, then transfer to a plate.
- Add the oil to the pan along with the spinach, tomato and garlic. Cook for 1-2 mins until the spinach has wilted, then add the turmeric, curry powder and eggs. Scramble the eggs over a medium heat - take the pan off the heat before they look too dry. Serve with the salmon, on toast, if you like.
Nutrition Facts : Calories 409 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2 milligram of sodium
SIMPLE SCRAMBLED EGGS RECIPE BY TASTY
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
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
SUPER CREAMY SCRAMBLED EGGS
The name says it all, these are a sure fire hit with all, even kids like em, just dont mention the ingrediants if they're picky!! Quick and easy and ohhhh so good!
Provided by Le Beast
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs lightly.
- Add the cream, wine, salt and pepper and mix well.
- Melt the butter in a large skillet over med low heat.
- Add the egg mixture, and cook gently until eggs are almost firm, stirring occasionally, you want the eggs very moist still.
- Stir in the cream cheese and stir until it melts and blends.
- Serve HOT.
KILLER SCRAMBLED EGGS
Anytime I make these scrambled eggs for my family, they always ask me to make more.
Provided by ThaneJ
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Crack 7 whole eggs into a medium bowl. Separate remaining egg. Add yolk to the bowl; reserve white for another use. Pour in milk. Whisk until thoroughly combined and bubbles form on top.
- Melt bacon grease in a pan over medium heat. Pour in egg mixture, followed by bacon bits. Cook and stir until set but still moist, 3 to 5 minutes. Season with salt.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 1.6 g, Cholesterol 331.5 mg, Fat 9.9 g, Protein 13.2 g, SaturatedFat 3.2 g, Sodium 280.3 mg, Sugar 1.6 g
SCRAMBLED EGGS
It took me many years to perfect the simple art of a few scrambled eggs. Seems the simpler the dish, the harder it becomes! My simple rules are this: Rich, creamy eggs? Use a splash of heavy cream whisked in with the eggs. Lighter, fluffier eggs? Use a splash of water whisked in with the eggs. Decadent and rich eggs? Use a splash of water whisked in with the eggs and stir in some tiny cubes of butter at the VERY last minute of scrambling.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and 1/2 teaspoon pepper with a scant tablespoon water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.
- Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15 to 30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.
- Finish: When cooked but still somewhat "soft", 2 to 3 minutes, sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don't continue to cook in the hot pan.
HEAVENLY SCRAMBLED EGGS
The sour cream, believe it or not, makes scrambled eggs heavenly. They are so fluffy and good. I was told years ago that you never put milk in scrambled eggs, BUT water. Can you believe it? I tried it and never put milk in them again.
Provided by Mimi in Maine
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the eggs in a bowl.
- Add the sour cream, water, salt, and pepper.
- Mix well.
- In a fry pan, melt the butter and do the eggs to the consistency that you like.
- Shredded cheese can be added at the "almost done point" and it will be a little like an omelet.
MARTHA'S SCRAMBLED EGGS
This is how Martha makes scrambled eggs so you know it's going to be good. First, preparation is everything. Before you even start to scramble, toast and butter the English muffins and pop them in a warm oven on the plates you'll serve breakfast on. The eggs are cooked in clarified butter, they turn out soft, moist, and slide easily out of the pan.
Provided by Martha Stewart
Time 5m
Number Of Ingredients 6
Steps:
- Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
- Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.
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