Green White Scrambled Eggs Or Scrambled Eggs With Cream Food

TRUFFLED SCRAMBLED EGGS

Steps:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

PERFECT SCRAMBLED EGGS

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.

SLOW-COOKED SCRAMBLED EGGS WITH GREEN HERBS

Steps:

• In a large bowl, whisk together the eggs, milk, salt pepper, parsley, scallions and dill. Melt the butter in a large saute or omelet pan. Add the egg mixture and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Check for seasonings. Serve hot.

HEALTHY SPINACH SCRAMBLED EGGS

Steps:

• Gather the ingredients.
• Heat a large skillet over medium-high heat and coat it well with cooking spray. If you prefer, use a nonstick skillet for easier cleanup later.
• Crack the eggs into a medium-sized dish. Using a wire whisk, beat the eggs and break up the yolks completely.
• Add the milk to the egg mixture, followed by the salt and ground black pepper. Whisk the mixture together well.
• Pour the egg mixture into the heated pan, using a fork to stir the egg mixture continuously as it cooks. (If you are using a nonstick skillet, stir the eggs with a wooden spoon or silicone tool since a fork can scratch the pan's surface.)
• When the eggs begin to take form, add the spinach to the pan.
• Continue cooking the eggs and spinach until the spinach wilts and the eggs are no longer runny, about 2 minutes.

SCRAMBLED EGGS AND CHEDDAR CHEESE

Steps:

• put the eggs, butter and milk into a'non stick' saucepan on the heat and stir all the time.
• When they start to get firm, but there are still some runny bits, remove from the heat.
• Add the cheese and if used chives and stir until melted.
• Serve.

VEGETABLE SCRAMBLED EGGS

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.

PERFECT SCRAMBLED EGGS RECIPE

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.

CHEESY SCRAMBLED EGGS WITH GREEN ONIONS

Steps:

• Whisk together eggs and milk.
• Heat skillet over medium heat.
• Add egg mixture.
• When eggs start to set, push around continually with spatula.
• When eggs are half set, but still runny, add onion and cheese (and jalapeno if desired).
• Continue stirring around till eggs are set to desired doneness and cheese is melted.
• Garnish with Salt and pepper to taste.

CRABMEAT SCRAMBLE

Steps:

• In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside., In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set.

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
• In a bowl whisk eggs and salt until smooth and well blended.
• Gradually whisk in the half and half and milk; pour into the baking pan.
• Bake uncovered for 10 minutes.
• Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
• Serve immediately.

ALMOST GREEN SCRAMBLED EGGS WITH SPINACH

Steps:

• Gradually mix the milk into the flour, whisk until smooth.
• add sour cream (cottage cheese), eggs, thyme, salt& pepper.
• Whisk until very well blended.
• Stir in the cheese and spinach.
• Heat skillet, spray with oil.
• Over medium heat pour in the egg mixture, allow to firm on the bottom, with a spatula disturb the eggs and flip so you continually get the uncooked egg on the bottom.
• Do not over cook the eggs.

GREEN & WHITE SCRAMBLED EGGS - OR SCRAMBLED EGGS WITH CREAM

Steps:

• In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft.
• In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste,.
• Pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.