Luxury Scrambled Eggs Food

PERFECT SCRAMBLED EGGS

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

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.

SUBLIME SCRAMBLED EGGS BY GORDON RAMSAY

Steps:

• Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
• As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble - they should still be soft and quite lumpy. Don't let them get too hot - keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove).
• Meanwhile, toast the bread. He used sourdough bread.
• Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.

LUXURY SCRAMBLED EGGS

Steps:

• Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
• In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
• Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
• Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.

LUXURY SCRAMBLED EGGS

Steps:

• Peel and crush garlic. Break the eggs into a large bowl, whisk until light and frothy. Season well with salt and pepper. Stir in the nutmeg.
• Melt the butter over a low heat in a small heavy saucepan. Add the garlic and cook gently for about 1 minute, or until softened but not browned.
• Add the eggs to the pan, stir rapidly with a fork for 3 - 4 minutes or until almost scrambled.
• Stir in the cream and parsley. Remove from heat and continue to stir until eggs are just set. Allow to stand for about 1 minute,
• Serve on toast if desired.
• Enjoy.

LUXURY FLUFFY SCRAMBLED EGGS

Steps:

• In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.
• Heat pan and add oil only when pan is hot.
• Whisk eggs again briefly then mix in the cheese (if using).
• Pour into the hot skillet and let bottom crust form then flip over with a small heat-proof spatula (DO not overcook the eggs, they will cook more when removed to a plate!).
• Flake scrambled eggs and serve.

SCRAMBLED EGGS

Steps:

• Add the eggs to the water in a medium bowl, then add some salt and black pepper. Using a whisk or fork, stir until smooth and well combined, without streaks of white.
• On medium flame place a small nonstick pan. Grease a pan with olive oil, or melt a small amount of butter in the pan.
• Pour the eggs in and let them cook without stirring for a few seconds. Allow the eggs to cook for up to 1 minute or until the bottom begins to set but does not brown.
• Using a spatula, start pulling the external cooked edges toward the center of the eggs. Repeat with the other edges until no liquid remains.
• When the eggs are mostly set, remove from the heat and garnish with chopped fresh coriander.
• Yummy, healthy, and delicious scrambled eggs are ready.