Creamy Scrambled Eggs With Fines Herbes Food
CREAMY SCRAMBLED EGGS WITH FINES HERBES RECIPE
I've always loved Robert Frost's line about home being the place where, "when you have to go there, they have to take you in." Perhaps I'm putting an overly optimistic reading on it, but it's reassuring that even on our coldest, darkest nights, there is always a place with a warm light in the window. That's kind of the way I feel about having eggs in the refrigerator.It doesn't matter how gruesome the workday has been or how late it is when I get home, give me a couple of eggs and some of this and that from the fridge and I know I can fix a meal that will not only get me through the night, it will even redeem the day.Yet it seems like every time I mention eating eggs for dinner, I get met with a blank look -- "Dude? You don't know those are for breakfast?" -- or even worse, pity -- "So, at long last it's come to this, has it?"But while I'll happily acknowledge the rules-turned-upside-down pleasure of eating things like waffles and pancakes for dinner (or pizza for breakfast!), that's not at all what this is about.These are egg dishes that make perfect sense as light main courses. Better yet, throw together a quick salad and you've got a complete, elegant meal that can probably be prepared in less time than it would take my big pasta pot to come to a boil.Of course, there are omelets and frittatas. Those are easy answers. Eggs, cheese, a few bits of vegetables and you're there. But you don't even need to get that complicated.You're going to have to trust me on this, but one of my favorite late-night dinners is scrambled eggs. These aren't your typical diner eggs, though. They're more like the ones you get at great restaurants, only there you usually get them elaborately piped back into their shells and garnished with caviar or truffles.In restaurants, these are cooked long and slow, often over a double boiler, with some poor little commis standing there sweating and whisking the whole 20 or 30 minutes until the eggs are set. The result is glorious -- rich and creamy eggs that are more like a slightly curdled hollandaise than what Andy brings to the counter with a couple of slices of bacon.Several years ago I came up with a trick that makes them really easy to prepare at home. The secret is butter. Cold butter, specifically. Here's the deal: The trick to getting that creamy texture in scrambled eggs is monitoring the heat really carefully.The proteins in eggs begin to set at a relatively low temperature, about 150 degrees (that's roughly correct -- the whites and yolks set at different temperatures). And once they start to set, they get very firm very quickly.One way to get around this is by whisking them constantly over very low heat -- or you can just outsmart the proteins.The way I fix scrambled eggs, I add just a little bit of cold butter to the raw eggs and start cooking over medium-low heat. You do need to stir constantly -- a wooden spoon or a silicone spatula is perfect.Keep the eggs well agitated and in a couple of minutes, when you can feel them getting thick and see them looking creamy (fun fact: that's the proteins unfolding and blocking the light), start beating in little cubes of cold butter, a few at a time. Adding the cold butter moderates the temperature, keeping it just below the point at which the eggs will actually set.Oh, and the butter also emulsifies into the eggs, making them absolutely delicious. The eggs will be done when they have formed tiny, creamy curds. Some people (like my wife) don't like their eggs too runny; for them you can go just a little longer. Whatever your preference, take the eggs off the heat while they still look a little too moist. They cook so quickly they'll firm up more in the couple of minutes that you're dishing them up.If you have caviar or truffles languishing on your counter, by all means use them for garnish. I usually use just a couple of pinches of minced fines herbes (a mix of any or all of parsley, tarragon, chervil and chives, varying according to what I have on hand). And I have to say that, in a pinch, a good grinding of cracked black pepper cuts the richness deliciously.Another favorite dinner is based on a recipe for eggs fried in bread crumbs that I learned from my old friend Judy Rodgers. For years this was my standard order when I'd stop by her Zuni Cafe in San Francisco for Sunday breakfast. And they're even simpler to make than scrambled.Put a generous handful of fresh bread crumbs in a small bowl (I've tried this with dried bread crumbs and with Japanese panko bread crumbs, and the fresh crumbs work best). Stir in some chopped fresh thyme and just enough olive oil to moisten them nicely.Cook the bread crumbs in a skillet over medium heat until they begin to toast. You'll see the color change from pale to light tan, and you'll also hear the change as the crumbs crisp and sizzle when you stir them.Gather the crumbs into two low mounds that are as near to a single layer as you can manage, and then immediately crack an egg over each mound (this recipe can multiply out for as many eggs as you want to make, but I find four eggs is about the most that will fit in a 9-inch skillet).Cover the pan and, if necessary, adjust the heat so the eggs cook evenly without scorching around the edges. When the yolks are as firm as you like (they really should still be runny but thickened), transfer the eggs to a plate and quickly sizzle about a tablespoon of vinegar in the pan to free up any stuck crumbs or bit of eggs and pour that over the top.This is the epitome of subtle sophistication. Simple ingredients are cooked in a smart way to get the most out of them. The toasted bread crumbs add crispness to the eggs, and the vinegar finish keeps them from being too rich.Serve it with just a tart salad, but at this time of year, when I seem to be eating as much asparagus as I can hold, it's even better with the egg laid languorously over a bundle of steamed spears.It's a simple thing, really just fancy fried eggs, but knowing I've got this waiting for me when I get home, I don't care how my day has gone or how long my commute might be -- how dark the world might seem at the moment -- there is a light shining at the end of the tunnel.
Provided by Russ Parsons
Categories BREAKFAST, MAINS, VEGETARIAN, HEALTHY, FAST, EASY
Time 25m
Yield Serves 2
Number Of Ingredients 6
Steps:
- Crack the eggs into a small bowl and beat briskly with a fork to break them up and homogenize them. There should be no trace of white remaining. Beat in half the fresh herb mixture and the salt and stir in about 1 tablespoon of the cubed butter.
- Heat a small nonstick skillet over medium-low heat. When it is warm, pour in the egg mixture and stir briskly with a wooden spoon or silicone spatula, scraping the bottom and sides to make sure the egg doesn't set too quickly. If you feel the cooking is too fast, remove the pan from the heat for a moment or two, stirring constantly, then return it.
- After a couple of minutes, the butter will be melted and the eggs will have begun to thicken into a creamy sauce. Add the remaining cold butter in 2 or 3 portions, continuing to stir briskly. When the eggs are thick but not yet set, arrange the hot toast on warm plates (and let your partner know dinner is seconds away).
- The moment the eggs begin to set firmly (they will still be slightly creamy), spoon them over the toast, season with just a little black pepper and the remaining fresh herbs and serve immediately. These must be eaten hot to be appreciated fully.
CREAMY SCRAMBLED EGGS WITH EDIBLE FLOWERS AND FINES HERBS
Provided by Elizabeth (Raynor) Howes
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
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.
CREAMY SCRAMBLED EGGS WITH FINES HERBES
These eggs get their creaminess from butter. They are more for a brunch or dinner or a special breakfast than for every day.
Provided by threeovens
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
- Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
- The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
- Arrange the toasts on serving plates.
- Once the eggs set (they will still be creamy, but firm) spoon them over the toast, season with pepper and the remaining herbs, and serve immediately.
SCRAMBLED EGGS WITH HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.
SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
- Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
- In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
- Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.
FINES HERBS OMELETTE
Provided by Ina Garten
Yield 1 serving
Number Of Ingredients 11
Steps:
- To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
- Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
- Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
- Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.
BEST SCRAMBLED EGGS
I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.
Provided by mimo1099
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
- Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g
SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES
This is Wolfgang Puck's recipe from the Food network. I had some home grown tomatoes, and thought this would be a great breakfast, and it was! I did increase the quantity of fresh herbs, but you can reduce those to be more like his recipe. I also subbed creme fraiche for his heavy creme.
Provided by PanNan
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Break the eggs into a large mixing bowl, reserving 2 yolks in a smaller separate bowl. Add the herbs (reserving a little for garnishing), salt and pepper to the large bowl of eggs. Mix with a whisk.
- In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
- Melt the butter in a large skillet. When melted, add the large bowl of eggs and cook, stirring constantly, until creamy and just barely thickened.
- Add the yolk mixture and the tomatoes to the skillet. Stir once or twice to incorporate, and remove from the heat. They will continue to cook off the heat.
- Prepare the plate, serve the eggs garnished with some of the herbs.
Nutrition Facts : Calories 217.7, Fat 16.4, SaturatedFat 7.3, Cholesterol 392.4, Sodium 626.1, Carbohydrate 3.7, Fiber 0.9, Sugar 2, Protein 13.5
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
CREAMY CHEESY SCRAMBLED EGGS WITH BASIL
Make and share this Creamy Cheesy Scrambled Eggs With Basil recipe from Food.com.
Provided by mer5901
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
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.
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