Killer Scrambled Eggs Food

KILLER SCRAMBLED EGGS

Killer Scrambled Eggs image

Anytime I make these scrambled eggs for my family, they always ask me to make more.

Provided by ThaneJ

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

8 eggs
⅓ cup milk
1 tablespoon bacon grease, or as needed
⅛ cup bacon bits
salt to taste

Steps:

Crack 7 whole eggs into a medium bowl. Separate remaining egg. Add yolk to the bowl; reserve white for another use. Pour in milk. Whisk until thoroughly combined and bubbles form on top.
Melt bacon grease in a pan over medium heat. Pour in egg mixture, followed by bacon bits. Cook and stir until set but still moist, 3 to 5 minutes. Season with salt.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 1.6 g, Cholesterol 331.5 mg, Fat 9.9 g, Protein 13.2 g, SaturatedFat 3.2 g, Sodium 280.3 mg, Sugar 1.6 g

EXTRA-CREAMY SCRAMBLED EGGS

Extra-Creamy Scrambled Eggs image

Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Provided by J. Kenji López-Alt

Categories breakfast, brunch, easy, quick

Time 5m

Yield 2 servings

Number Of Ingredients 4

Ingredients

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

Steps:

In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

PERFECT SCRAMBLED EGGS

Perfect Scrambled Eggs image

Provided by Alton Brown

Time 10m

Number Of Ingredients 0

Ingredients

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.

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