LOW GI CREAMY SCRAMBLED EGGS
Scrambled eggs on toast was one of my favourite breakfasts but it needed some tweaking to make it low fat and low GI. I have stated granary bread in the recipe I usually use Bergen linseed bread or High fibre seeded bagels (1/2 only) but Rye bread works very well too. The eggs are creamy and moist without having lots of butter in or being undercooked.
Provided by PinkCherryBlossom
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Toast the granary bread to your desired browness.
- In a sauce pan heat the butter until foamy.
- Whisk the eggs with a fork to combine and then place in pan.
- Stir the eggs until just setting and then add the cream cheese.
- Continue to stir until the eggs have a porridge consistency.
- Serve over the dry toast.
Nutrition Facts : Calories 248.4, Fat 19.8, SaturatedFat 9.2, Cholesterol 403.1, Sodium 270.3, Carbohydrate 1.7, Sugar 1.3, Protein 15.2
EXTRA-CREAMY SCRAMBLED EGGS
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
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.
LOW AND SLOW SCRAMBLED EGGS
Provided by Food Network
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
- Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
- This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time. Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you?
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.
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
CREAMY SCRAMBLED EGGS WITH FINES HERBES
These eggs get their creaminess from butter. They are more for a brunch or dinner or a special breakfast than for every day.
Provided by threeovens
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
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.
SUPER CREAMY SCRAMBLED EGGS
The name says it all, these are a sure fire hit with all, even kids like em, just dont mention the ingrediants if they're picky!! Quick and easy and ohhhh so good!
Provided by Le Beast
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs lightly.
- Add the cream, wine, salt and pepper and mix well.
- Melt the butter in a large skillet over med low heat.
- Add the egg mixture, and cook gently until eggs are almost firm, stirring occasionally, you want the eggs very moist still.
- Stir in the cream cheese and stir until it melts and blends.
- Serve HOT.
CREAMY SCRAMBLED EGGS FOR A CROWD
OK..I know you are cringing when you see this is a microwave recipe for eggs! When faced with a gang of overnight guests you may want to give this a try. These are the softest scrambled eggs ever. If you choose a decent looking micro safe bowl you can even serve directly from it, meaning less clean up. Try these for your family and just reduce the size. I promise you will like them
Provided by TishT
Categories Breakfast
Time 14m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together all the ingredients in a large microwave-safe bowl.
- Microwage on high for 2 minutes Remove from the microwave and stir.
- Microwave for 1-2 minutes more, then stir.
- Repeat the process until the eggs are set but still moist, about 8 minutes total.
- Serve hot.
Nutrition Facts : Calories 228.2, Fat 17.6, SaturatedFat 8.6, Cholesterol 370.2, Sodium 322.3, Carbohydrate 3.5, Sugar 0.7, Protein 13.4
CREAMY SCRAMBLED EGGS
Make and share this Creamy Scrambled Eggs recipe from Food.com.
Provided by littleturtle
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir soup until smooth.
- Beat in eggs and pepper.
- In a skillet, melt butter, and cook egg mixture in butter, stirring lightly, until eggs set (will still be very moist).
- Sprinkle with parsely to garnish, if desired.
SUPER-CREAMY SCRAMBLED EGGS
Make and share this Super-Creamy Scrambled Eggs recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine milk and cornstarch; whisk to combine. Add eggs, a pinch of salt and pepper, and whisk until well-combined.
- In a medium nonstick skillet over medium heat, melt butter. When foaming subsides, add egg mixture. Let set, 15 seconds, and then, using a heat-proof rubber spatula, begin scraping the bottom and sides of the skillet in a continuous motion, gently folding the eggs to scramble. Remove skillet from heat when eggs begin looking fluffy and curdled but not entirely set, about 1-2 minutes; do not overcook. Continue folding and stirring for an additional 30 seconds off the heat.
- Serve while eggs are hot and still slightly loose in places. Top with chopped herbs, season to taste with salt and pepper, and serve, with bacon, fruit, or on their own.
Nutrition Facts : Calories 269.8, Fat 21.6, SaturatedFat 10.8, Cholesterol 404.7, Sodium 251.2, Carbohydrate 5.1, Sugar 0.4, Protein 13.2
More about "low gi creamy scrambled eggs food"
SOFT SCRAMBLED EGGS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (39)Calories 195 per servingCategory Breakfast
- Heat a 10-inch nonstick skillet over medium-low heat. Add the butter and swirl to coat. When foam subsides, pour the eggs into the skillet.
- Allow the eggs to cook briefly, until the edges begin to set. This will be a matter of seconds. With a rubber spatula, start pushing the eggs across the skillet, back and forth, gently. Push rather than stirring, to keep the curds large and fluffy. If the eggs are cooking too fast, lower heat to low.
- When there's no more liquid in the skillet and eggs are just barely set and still moist and glistening, after about 2 minutes, divide them into two plates and serve.
MAKE CREAMY SCRAMBLED EGGS WITH THIS ONE SIMPLE TRICK …
From bonappetit.com
Author Sarah Jampel
SCRAMBLED EGGS RECIPE (SOFT, CREAMY, AND SLOW COOKED)
From thekitchn.com
Estimated Reading Time 6 mins
SCRAMBLED EGGS | RECIPETIN EATS
From recipetineats.com
KETO SCRAMBLED EGGS – LOW CARB BREAKFAST - MY KETO …
From myketokitchen.com
HOW TO MAKE CREAMY SCRAMBLED EGGS - DELISH
From delish.com
EASY DAIRY-FREE SCRAMBLED EGGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SOFT AND CREAMY SCRAMBLED EGGS - INSPIRED TASTE
From inspiredtaste.net
KETO SCRAMBLED EGGS - EASY BREAKFAST RECIPE - DIET DOCTOR
From dietdoctor.com
4.8/5 (204)Calories 415 per servingCategory Breakfast
SLOW SCRAMBLED EGGS RECIPE · I AM A FOOD BLOG I AM A FOOD BLOG
From iamafoodblog.com
10 BEST LOW CALORIE SCRAMBLED EGGS RECIPES | YUMMLY
From yummly.com
ALTON BROWN'S SCIENTIFIC HACK FOR THE CREAMIEST …
From foodrepublic.com
THE CREAMIEST SCRAMBLED EGGS, THANKS TO A GENIUS TRICK - FOOD52
From food52.com
HOW TO MAKE PERFECT FLUFFY SCRAMBLED EGGS (GLUTEN-FREE, LOW …
From northsouthblonde.com
THIS IS THE BEST COOKING FAT FOR MAKING THE FLUFFIEST SCRAMBLED EGGS ...
From salon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love