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.
CURRY SCRAMBLE
Steps:
- In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended., Place a lightly greased large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with tomatoes.
Nutrition Facts : Calories 160 calories, Fat 10g fat (3g saturated fat), Cholesterol 372mg cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic exchanges
QUICK EGG & POTATO SCRAMBLE
Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
- Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CURRY CHEDDAR SCRAMBLED EGGS
An American classic with a nifty twist!
Provided by Dave Baker
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
- Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g
ALOO ANDAY (POTATOES AND SCRAMBLED EGGS)
This is just one version of a popular Pakistani spicy scrambled egg and potato breakfast dish. Endlessly adaptable, it also makes for an inexpensive yet substantial weeknight meal. Sweetness from onions, tanginess from tomatoes, heat from chiles and nutty freshness from coriander seeds provide a fine foundation for humble eggs and potatoes. Often served with chapati, the dish is just as good with store-bought pita, naan or even with rice.
Provided by Zainab Shah
Categories dinner, curries, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside.
- Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes.
- Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes.
- Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes.
- Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.
VEGETABLE SCRAMBLED EGGS
I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. -Marilyn Ipson, Rogers, Arkansas
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.
Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 373mg cholesterol, Sodium 455mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
COUNTRY-STYLE SCRAMBLED EGGS
Steps:
- In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.
Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
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5/5 (1)Total Time 25 minsCategory Healthy Vegetarian Curry RecipesCalories 298 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
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4.2/5 (13)Total Time 25 minsCategory BreakfastCalories 465 per serving
- Combine the potatoes, water, oil and salt in a 10-inch skillet. The author suggested a non-stick skillet but in my opinion there’s nothing a well-seasoned cast iron skillet can’t do.
- Cover and bring to a boil over high heat. Cook for about five minutes, until the water has evaporated and the potatoes start to sauté.
- Uncover the potatoes and loosen them from the bottom of the skillet with a wooden spoon until lightly browned, about five minutes later. If you’re using dried spices or herbs, add them now.
- In a bowl, scramble the eggs with a dash of milk. Pour the eggs into the skillet, toss in the scallions and scramble until the eggs are just set. Remove the skillet from heat.
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