Creamy Cheesy Scrambled Eggs Food

CREAMY CHEESY SCRAMBLED EGGS WITH BASIL

Steps:

• Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

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 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.

CREAMY CHEESY SCRAMBLED EGGS WITH BASIL

Steps:

• Whisk eggs and sour cream in a bowl until creamy and smooth.
• Mix in cheese.
• Season with salt and pepper.
• Melt butter in skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency.
• Mix in basil during the final minutes of cooking.

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.

CREAM CHEESE AND SCALLION SCRAMBLED EGGS

Steps:

• In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.

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.

PERFECT SCRAMBLED EGGS RECIPE

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.

CREAM CHEESE SCRAMBLED EGGS

Steps:

• Crack all the eggs into a bowl,add milk, and wisk until smooth.
• Heat ungreased frying pan on stove.
• Pour egg mixture into frying pan.
• Stir occasionally on high heat until eggs are cooked 2/3 the way.
• Add cheeses (cream cheese included) salt, and pepper.
• Cook until consistancy desired.
• Serve and enjoy!

CREAMY CHEESY SCRAMBLED EGGS: CHRISTMAS MORNING EGGSTRAVAGANZA!

Steps:

• Preheat frying pan over medium heat.
• Whilst that's heating, process eggs, milk, cheese and S & P in blender until frothy (scrape the sides once or twice).
• Turn heat in pan down to medium-low, drop butter into pan, smear it around.
• Immediately add blender ingredients and cook WITHOUT STIRRING until eggs set on bottom.
• Draw a spatula across the bottom to form large curds.
• Continue cooking, eggs should be thickened but STILL MOIST for best texture and edibilty.
• DO NOT STIR CONSTANTLY!
• Remove from heat. Sprinkle with chives, serve warm.