THE BEST SCRAMBLED EGGS
Scrambled eggs might sound basic, but the "best" scrambled eggs have a little something extra. With a few small tweaks and the right technique and temperature, you'll have a breakfast dish that's fluffy, creamy and so silky -- anything but basic!
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous.
- Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set.
- Transfer to a plate and serve immediately.
SCRAMBLED EGGS, KENTUCKY STYLE
I love anything with cream cheese! We sometimes enjoy this at night as "breakfast for dinner".
Provided by Lynette !
Categories Eggs
Time 35m
Number Of Ingredients 13
Steps:
- 1. Place the cream cheese in the top of a couble boiler; bring the water to a boil Reduce heat to low; cook until the cream cheese melts, stirring occasionally. Set the melted cream cheese aside.
- 2. Saute the green pepper, red pepper, and green onions in 2 tablespoons butter in a skillet over medium heat until tender. Add the sauteed vegetables and corn to the cream cheese; stir well. Set aside.
- 3. Combine the eggs, ground red pepper, and salt and pepper to taste, stirring until blended. Set aside.
- 4. Melt 2 tablespoons butter in the skillet, rotating the skillet to coat the bottm. Add the reserved cream cheese mixture and egg mixture. Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
- 5. Remove the egg mixture to a serving platter. Sprinkle with bacon and additional chopped green onions. Serve immediately.
PERFECT SCRAMBLED EGGS
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.
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.
KENTUCKY SCRAMBLED EGGS
This is the perfect brunch entree. It was served at Governor John Y. Brown's garden party the day after the Derby and is from Marie-Aude Brooks of The Lexington Shop. From a May 1982 issue of Bon Appetit in the "Bon Voyage" section that featured recipes from Kentucky.
Provided by Leslie in Texas
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place cream cheese in top of double boiler and set over simmering water.
- Cook over low heat until cheese melts; remove from heat and set aside.
- Melt 2 tablespoons butter in large skillet over medium-high heat.
- Add bell peppers and green onion and saute until onion is translucent, about 3 to 5 minutes; blend into cream cheese then stir in corn, mixing thoroughly.
- Melt remaining 2 tablespoons butter in same skillet over medium-low heat; add eggs and cream cheese mixture.
- Season to taste with salt and pepper.
- Cook,stirring occasionally, until eggs are barely set; transfer to heated platter.
- Sprinkle with green onion and bacon pieces and serve immediately.
Nutrition Facts : Calories 367.9, Fat 29.5, SaturatedFat 15.9, Cholesterol 379, Sodium 200.4, Carbohydrate 14.5, Fiber 2.2, Sugar 3.5, Protein 13.6
PERFECT SCRAMBLED EGGS RECIPE
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
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
More about "kentucky scrambled eggs food"
CHEESY SCRAMBLED EGG SANDWICH | NEIGHBORFOOD
From neighborfoodblog.com
5/5 (2)Total Time 20 minsCategory EggsCalories 583 per serving
- Heat a non stick skillet over low heat. Melt a tablespoon of butter in the skillet. Add the eggs and allow to cook undisturbed for about 30 seconds. Then, drag a rubber spatula through the egg mixture and around the edges to allow uncooked portions to hit the skillet. Continue to drag and scrape the spatula every 10-15 seconds until the eggs are in curds. Remove from heat when the eggs still look slightly “wet.”
- Season to taste with salt and pepper and snipped chives, then divide the eggs into equal portions for the sandwiches, draping a slice of cheese over each one so it can melt.
- Meanwhile, toast the bread (if desired). To assemble the sandwiches, spread mayonnaise and a dollop of dijon mustard on the inside of both sides of the bread. Top one slice with lettuce and sliced tomato, seasoning the tomato with a pinch of salt and pepper. Add eggs and top with the second slice of bread.
HEARTY KENTUCKY SCRAMBLE RECIPE | GET CRACKING
From eggs.ca
Servings 4Calories 337 per servingCategory Brunch
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