DELISH SCRAMBLED EGGS
Through a process of experimentation, I came up with this scrambled egg recipe. Makes a nice meal, or in my case, a light snack! Feel free to adjust ingredient proportions; this is what I usually do, but it's really a to-taste thing.
Provided by James Cook
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together eggs, milk, sour cream, salt, and pepper.
- Melt butter in frying pan.
- Add eggs to frying pan.
- Constantly stir with a spatula.
- When eggs are on the creamier end of firm (my preference, again feel free to adjust!) add the cream cheese and cheddar cheese.
- Stir with spatula until cream cheese and cheddar cheese are melted.
- Serve with whatever you'd like.
Nutrition Facts : Calories 345.6, Fat 28.8, SaturatedFat 15, Cholesterol 478.9, Sodium 360, Carbohydrate 1.8, Sugar 0.9, Protein 19.3
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.
GENTLEMEN'S RELISH & SCRAMBLED EGGS
Gentleman's Relish is a classic salty anchovy paste - it makes a great partner for buttery scrambled eggs.
Provided by Xanthe Clay
Categories Afternoon tea, Brunch, Buffet, Snack, Starter
Time 10m
Yield Makes 12 chunky fingers
Number Of Ingredients 5
Steps:
- Beat the butter and Gentleman's Relish together with a wooden spoon until well blended. Beat the eggs lightly and season with pepper, but no salt. Melt a knob of butter in a pan and tip in the eggs. Let them cook for a few seconds, then stir, still over the heat, until creamily scrambled.
- When the eggs are just not quite done, take them off the heat and stir in another generous knob of butter. (This is a useful trick if you're making scrambled eggs for breakfast too: adding extra butter, or a tablespoonful of cream, brings the temperature down and means the eggs won't overcook on the way to the table.) Butter the toast with the Gentleman's Relish-flavoured butter, and top with the eggs. Cut into fingers, sprinkle over a little parsley and serve straight away.
Nutrition Facts : Calories 72 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium
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