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.
SIMPLE SCRAMBLED EGGS
Slow and steady wins the race! Cooking over low heat ensures soft and luscious scrambled eggs. If you like, at the very end stir in 1/2 cup of your favorite shredded cheese, such as aged Cheddar or Gruyere.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
- Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.
LIZ'S BREAD PUDDING.
We used to have a Restaurant called "Old Country Buffet" and they had the best Bread Pudding you can ever think of. When they closed both of their restaurants where I used to live, my dad (a chef) decided to see if he could come up with the recipe. This is the closest we came and we hope you enjoy. I know I do!!!
Provided by .Liz.Daddys little
Categories Dessert
Time 53m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Beat eggs and milk, stir in sugar, butter, cinnamon and vanilla.
- Take a 9" x 13" pan and spray with Pam. Place the cinnamon rolls in a layer on bottom of pan, add raisins, then layer the bread on top.
- Add the base and press down until all the air bubbles have
- disappeared. If any raisins are on the surface, push under bread.
- Place in a 325 degree oven for 45 minutes or until internal temperature is at 200 degrees.
- Top with 12 ounces of sauce.
Nutrition Facts : Calories 246.4, Fat 11.3, SaturatedFat 6, Cholesterol 129.5, Sodium 277.1, Carbohydrate 29.3, Fiber 1, Sugar 13, Protein 7.4
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
BLACKFEET NATION BANNOCK
This recipe was written down by Chief Earl Old Person, chief of the Blackfeet Nation, and published as part of fundraising cookbook called "Montana Celebrity Cookbook." (1992) My only modification to the published recipe was to clarify the technique. This is traditionally served with roasted meats or with wild berry jams.
Provided by wood stove stoker
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix together flour, baking powder, and salt in a large bowl.
- Gradually stir in water until a thick dough forms.
- Turn onto a lightly floured board and knead until the dough is not sticky. It does not need to be perfectly smooth.
- Grease a 9 X 13 baking pan.
- Take a rolling pin and flatten dough until it is roughly the size of the pan.
- Place dough in pan and adjust to fit.
- Bake for 35 minutes. The bread should be slightly brown.
- Turn out out on cutting board or cooling rack. This bread can be cut while warm.
Nutrition Facts : Calories 229.3, Fat 0.6, SaturatedFat 0.1, Sodium 565.2, Carbohydrate 48.5, Fiber 1.7, Sugar 0.2, Protein 6.5
BETTY CROCKER 1950S EASY SCRAMBLED EGGS
Make and share this Betty Crocker 1950s Easy Scrambled Eggs recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Break eggs into a bowl with milk or water.
- Add salt and pepper.
- Beat with a fork or whisk.
- Heat butter in a moderately hot skillet.
- Pour the egg mixture in and reduce heat to low.
- [Eggs should be scrambled slowly and gently!].
- When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
- As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.
EASTER SCRAMBLED EGGS (1950)
This recipe comes from a goofy old cookbook called "Wolf in Chef's Clothing, the Picture Cook and Drink Book for Men." All the recipes in the book are done in pictures, but I've translated them into words for you. The recipe is from 1950, so feel free to reduce the amount of butter.
Provided by Chocolatl
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine eggs, cream, and salt and pepper in a bowl.
- Beat lightly.
- Mix in chives and chili sauce.
- Melt butter in a skillet over medium-low heat.
- Add egg mixture and cook, stirring, until done to your liking.
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