Heavenly Scrambled Eggs Food

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HEAVENLY EGGS



Heavenly Eggs image

Make and share this Heavenly Eggs recipe from Food.com.

Provided by JelsMom

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

2 eggs
6 tablespoons egg whites
2 tablespoons low-fat sour cream
2 teaspoons water
1/8 teaspoon coarse sea salt
1/8 teaspoon fresh coarse ground black pepper
1 tablespoon light margarine
2 tablespoons 2% mild cheddar cheese

Steps:

  • In bowl, whisk together eggs & egg whites.
  • Add sour cream, water, salt, & pepper & mix well.
  • In heavy skillet, melt margarine and cook eggs to desired consistency.
  • Add cheese, stir until just mixed & melted.
  • Serve!

Nutrition Facts : Calories 146.2, Fat 9.2, SaturatedFat 4.2, Cholesterol 224.8, Sodium 341.1, Carbohydrate 1.5, Sugar 0.8, Protein 13.5

HEAVENLY SCRAMBLED EGGS



Heavenly Scrambled Eggs image

Make and share this Heavenly Scrambled Eggs recipe from Food.com.

Provided by Chef Sunshine

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 teaspoons butter
1/4 teaspoon salt
1 1/2 tablespoons flour
2/3 cup milk
12 eggs
2 tablespoons butter
3/4 teaspoon salt
1 dash pepper
1/2 cup milk

Steps:

  • Step One:.
  • In a heavy saucepan over low heat melt butter.
  • Whisk in flour and salt.
  • Slowly pour in milk, Cook and whisk until sauce thickens for gravy.
  • Turn off heat, cover and keep warm.
  • Step Two:.
  • Beat together eggs, salt, pepper and milk. Pour into skillet.
  • Cook slowly, stirring occasionally until eggs are ALMOST set.
  • Don't overcook.
  • Remove from heat and stir in warm gravy. You may serve immediately or cover and place in a 200-degree oven.

Nutrition Facts : Calories 226.9, Fat 16.5, SaturatedFat 7.2, Cholesterol 442.3, Sodium 584.9, Carbohydrate 4.5, Fiber 0.1, Sugar 0.8, Protein 14.4

EGGS IN HEAVEN



Eggs in Heaven image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
1 small yellow onion, small diced
Kosher salt and freshly ground black pepper
1 red bell pepper, seeded and small diced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup shredded Cheddar
1/2 cup cream cheese
1 cup diced ham
1/2 teaspoon freshly grated nutmeg
8 large eggs
1/2 teaspoon chili flakes

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
  • Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
  • Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

HEAVENLY SCRAMBLED EGGS



Heavenly Scrambled Eggs image

The sour cream, believe it or not, makes scrambled eggs heavenly. They are so fluffy and good. I was told years ago that you never put milk in scrambled eggs, BUT water. Can you believe it? I tried it and never put milk in them again.

Provided by Mimi in Maine

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

4 eggs
1 tablespoon sour cream
2 teaspoons water
salt and pepper
1 tablespoon butter

Steps:

  • Whisk the eggs in a bowl.
  • Add the sour cream, water, salt, and pepper.
  • Mix well.
  • In a fry pan, melt the butter and do the eggs to the consistency that you like.
  • Shredded cheese can be added at the "almost done point" and it will be a little like an omelet.

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

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.

PERFECT SCRAMBLED EGGS RECIPE



Perfect scrambled eggs recipe image

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

2 large free range eggs
6 tbsp single cream or full cream milk
a knob of butter

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

BEST SCRAMBLED EGGS



Best Scrambled Eggs image

I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.

Provided by mimo1099

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 8m

Yield 1

Number Of Ingredients 5

2 eggs
2 tablespoons sliced Cheddar cheese
2 thin slices ham
1 teaspoon heavy whipping cream
½ teaspoon butter

Steps:

  • Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
  • Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g

HEAVENLY DEVILED EGGS



Heavenly Deviled Eggs image

I always plan for a "tester" or two...my husband likes a early sampling before everyone else partakes! A creamy egg filling with just a little kick - hope you like them, too!

Provided by Leopard Apron

Categories     < 4 Hours

Time 1h50m

Yield 24 deviled eggs, 12 serving(s)

Number Of Ingredients 10

1 dozen egg, hard-boiled
1/2 cup mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon Dijon mustard
1/4 teaspoon louisiana hot sauce
1/2 tablespoon white vinegar
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika
fresh dill

Steps:

  • Place eggs in large saucepan and cover with lukewarm water. Bring to hard boil; turn off heat, cover and let stand for 20 minutes. Drain, rinse eggs under cold water and allow to cool to room temperature. Peel, halve, place the yolks in a mixing bowl and mash with a fork. Mix together the remaining ingredients and add to mashed egg yolks. Place in small food processor and blend until smooth.
  • Using a piping bag (or similar filling tool)with a medium-to-large tip, fill egg halves. Or, if you don't want to use a piping bag, just spoon in egg mixture. I love fresh dill, my husband doesn't, so half the eggs get dill and paprika for every one!

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