Cheesy Scrambled Egg Croissants Food

CHEESY SCRAMBLED EGGS

Steps:

• Slice the cheese into tiny squares.
• Crack the eggs into a bowl and mash them up with a fork.
• (Be sure to wash the fork to prevent raw egg poisoning.) Put the butter on a pan on a stove-top set on high.
• Let it melt and move it around until it covers the entire pan.
• Pour the cheese and the eggs into the pan, and using a fork or something else, spread the eggs around, never letting them stay in one space too long.
• Take the eggs out when you desire according to wether you like them hard or soft.
• Enjoy.

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

Steps:

• In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
• Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

CHEESY SCRAMBLED EGG CROISSANTS

Steps:

• In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.

CHEESY EGGS & BACON CROISSANT SANDWICH

Steps:

• Heat oven to 325ºF.
• Place Canadian bacon in single layer on foil-covered baking sheet. Bake 8 to 10 min. or until edges are crisp and begin to curl. Drain bacon on paper towels; discard foil.
• Arrange croissants, cut sides up, on same baking sheet. Bake 3 to 5 min. or until cut sides are golden brown.
• Meanwhile, whisk eggs and milk until blended. Cook in medium skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until eggs are set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.
• Fill croissants with bacon, eggs and cheese to make 4 sandwiches.

CREAMY CHEESY SCRAMBLED EGGS

Steps:

• Over medium to medium low heat, melt butter in frying pan.
• Add the wedges of laughing cow cheese and slowly melt.
• In mixing bowl, crack and whisk eggs until puffy (or until the cheese has melted in the pan).
• Add eggs to pan & turn with a spatula (you don't want them to get brown marks).
• When the eggs are pretty well set, add the shredded cheddar and take the pan off the heat. Mix the cheddar in by folding over the eggs until cheddar is melted.
• Serve immediately.