Elaines Scrambled Eggs Food

SALTIE'S SOFT-SCRAMBLED EGGS

Steps:

• Melt the butter in a nonstick skillet over medium heat. Break the eggs into the pan when it is warm but not yet hot. Sprinkle the eggs lightly with salt.
• Let the pan heat up, and don't move the eggs until the egg whites begin to set. Using a heat-resistant spatula, move the whites around the pan to help them cook through, while keeping the yolk unbroken, for about 30 seconds. When the whites fluff up and are almost completely set, remove from the heat and fold the yolks into the whites. The residual heat should cook the whites through and leave the yolks soft. This is kind of like scrambling an over easy egg.
• Sprinkle with herbs, if desired.

EGGS ELI

Steps:

• Rub the inside of a large skillet with the garlic clove. Place over medium-high heat and add the butter. When it's nice and foamy, pour in the eggs. Sprinkle the anchovy and ham over the eggs, then begin scrambling them, stopping when they're done to your liking.

ELAINE'S SCRAMBLED EGGS

Steps:

• Place all ingredients into a medium-size stainless-steel mixing bowl. Place the bowl over a pan of simmering water. Make sure the bowl does not touch the water.
• Whisk all the ingredients continuously until the eggs are semi-set in small curds, about 10 minutes. The eggs should be soft.

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES

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.

SPICED LENTILS AND SCRAMBLED EGGS

Steps:

• Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
• Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
• Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
• Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

SCRAMBLED KTARIAN EGGS

Steps:

• In a bowl beat together eggs, milk, dill, salt and a dash of pepper (or substitute the salt and pepper with the powdered ranch butter or margarine over medium heat; pour in egg mixture. Cook, without stirring, till mixture begins to set on the bottom and around the edge.
• Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked dressing mix). In a large skillet melt the portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or till eggs are cooked throughout but are still glossy and moist. Remove from heat immediately.
• Serves 3
• [or one human and one Klingon].

SCRAMBLED EGGS

Steps:

• Break the eggs into a bowl and beat slightly with a fork, enough to break the yolks. Add the salt, pepper, and milk.
• Melt the butter in the top of a double boiler and add eggs. Set over hot water and cook over moderate heat.
• Stir from time to time with a fork and cook until creamy (about 10 minutes). Do not overcook. Scrambled eggs should not be dry. (Hint: They are done when a watery liquid forms in the bottom and the eggs are nice and fluffy.) Scoop out onto a plate and add shredded cheddar cheese, if desired.

YUMMY EGGNOG SCRAMBLED EGGS

Steps:

• Heat your Seasoned iron skillet to medium heat.
• In a bowl, crack 4 eggs and beat/mix well.
• Add eggnog (I didn't measure, I just poured what I'm assuming was 1/3 cup. May have been more), and beat together well.
• Once skillet is good and hot, slowly pour egg mixture into skillet and let sit for a few seconds until the bottom is set.
• With a metal spatula, scrape the cooked egg off the bottom of the pan and create a pile in the center making room for more liquid egg to cook. Over stirring leads to smaller pieces of eggs, and reduces the fluff dramatically.
• Continue this way until all the liquid egg has cooked.
• Continue tossing egg bits until throughly cooked.
• Serve topped with a few dashes of ground cinnamon, pinch of nutmeg and a quick swirl of honey (it really only takes a LITTLE swirl).
• Enjoy!