Herbed Scrambled Eggs Food

PERFECT SCRAMBLED EGGS

Steps:

• Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
• Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
• Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.

SWEET HERB SCRAMBLE

Steps:

• In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
• Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

HERB SCRAMBLED EGGS

Steps:

• Add eggs to a small bowl and whisk vigorously.
• Heat a small cast iron skillet over medium-high heat and add in butter, swirling to coat the pan.
• Add the eggs to the pan and immediately begin whisking eggs continuously for 10-15 seconds. Continue whisking until the eggs look fluffy and cooked, then fold out onto a plate. If your pan gets too hot, take it off of the heat and continue whisking.
• Sprinkle with fresh herbs and salt and pepper to taste.

SCRAMBLED EGGS WITH MIXED HERBS

Steps:

• Whisk together eggs, 1 teaspoon water, and coarse salt in a bowl. Heat a small nonstick skillet over medium-high. Swirl in butter and heat until foamy. Add egg mixture and cook, using a heatproof flexible spatula to push eggs toward center of pan to form large, soft curds, about 30 seconds.
• While eggs are still slightly runny, remove from heat and stir in herbs. Sprinkle with flaky salt and serve, with baguette and chives.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

SCRAMBLED EGGS WITH HERBS

Steps:

• Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
• Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.

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.

HERBED SOFT SCRAMBLED EGGS ON TOAST

Steps:

• Toast the bread in a toaster or toaster oven to desired doneness. (function() { var a="",b=[ "adid=ada-foodhub-3-442145105", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

HERBED SCRAMBLED EGGS

Steps:

• melt butter in a non stick frying pan over med heat.
• pour in eggs, and cook for 1 minute without stirring.
• with a wooden spoon, gently turn the eggs from bottom to top, scraping all around the edges of the pan.
• the eggs should not brown.
• when the eggs form soft curds, add herbs and turn onto a warmed plate immediately.

FLUFFY SCRAMBLED EGGS WITH FRESH HERBS

Steps:

• In medium bowl, with wire whisk, blend eggs, milk, salt and pepper.
• In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! Spread over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Reduce heat to medium and stir in egg mixture until eggs and onions are combined. Stir in herbs and cook, stirring frequently, until eggs are set.

CREAMY SCRAMBLED EGGS WITH FINES HERBES

Steps:

• In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
• Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
• The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
• Arrange the toasts on serving plates.
• Once the eggs set (they will still be creamy, but firm) spoon them over the toast, season with pepper and the remaining herbs, and serve immediately.

GARLIC & HERB SCRAMBLED EGGS WITH CHEESE

Steps:

• In a small bowl, scramble the eggs, and then add all the ingredients minus the cheese.
• Next, scramble eggs in a skillet sprayed with non-stick spray or butter.
• Once cooked, sprinkle on as much cheese as desired and enjoy!

SOFT HERB SCRAMBLED EGG WITH ASPARAGUS

Steps:

• Steam asparagus spears for 4-5 mins until tender.
• Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
• Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.

CREAMY HERBED SCRAMBLED EGGS

Steps:

• Melt the butter in a small non-stick pan over medium heat, and saute onions until soft and translucent.
• Whisk together the eggs and milk and add to the pan, lowering the heat to medium-low. As the eggs cook, give them an occasional stir to shift the uncooked portions to the bottom.
• Cut the cheese wedges into small cubes.
• Once the eggs are a little more than half-way cooked through, add the parsley and cheese and season with salt and pepper. Keep a close eye on the eggs, gently stirring til cooked through. They should be solid, light and fluffy, but not dry.

HERBED YELLOW PEPPER SCRAMBLED EGGS WITH CHIVE SOUR CREAM ON BRIOCHE

Steps:

• Preheat oven to 350°F.
• If using small brioches, cut off tops (about 1 inch). On baking sheet arrange tops and bottoms of brioche, cut side up, or slices from loaf in one layer. Toast brioche in middle of oven until golden.
• While brioche is toasting, in a bowl lightly whisk together eggs, chives, and tarragon. In a non-stick skillet heat butter over moderate heat until foam subsides and cook bell pepper, stirring, until softened. Add eggs and cook, stirring, until just cooked through, about 3 minutes. Stir in sour cream and pepper and salt to taste and cook, stirring, until just heated through.
• Divide brioche and eggs between 2 plates and top with Chive Sour Cream.

VELVET SCRAMBLED EGGS WITH FRESH HERBS

Steps:

• In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
• Toss the green salad with the vinaigrette and serve.

CREAMY SCRAMBLED EGGS WITH HERBS

Steps:

• Beat eggs in large bowl to blend. Beat in next 6 ingredients. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add egg mixture and stir until eggs are scrambled, about 4 minutes. Serve immediately.

HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS

Steps:

• Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
• Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.