Mark Bittmans Best Scrambled Eggs Food

THE BEST SCRAMBLED EGGS

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.

THE BEST SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
• Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
• Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.

GREEK SCRAMBLED EGGS

Steps:

• Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
• In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
• Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
• Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.

SCRAMBLED EGGS WITH SHRIMP

Steps:

• Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
• Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
• Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
• When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.

SCRAMBLED PEPPERS AND EGGS

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
• Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
• Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

SCRAMBLED EGGS WITH CHICKEN LIVERS

Steps:

• Put 3 tablespoons of the oil in a medium skillet over medium-high heat; a minute later, add the onion and cook, stirring, until it begins to brown, about 5 minutes. Meanwhile, beat the eggs with about half the cheese and some salt and pepper.
• Add the sage and livers to the onion and cook, stirring occasionally, until pink, about 3 minutes. Pour in the eggs and vermouth and stir until the eggs set, a minute or so. Garnish with the remaining olive oil and Parmesan and serve hot, warm, or at room temperature.

MARK BITTMAN'S BEST SCRAMBLED EGGS

Steps:

• Crack eggs into a bowl; beat them just until the yolks and whites are combined.
• Season with salt and pepper; beat in the cream.
• Place a medium skillet, preferably nonstick, over medium heat for about 1 minute.
• Add in butter and swirl it around the pan; after the butter melts, but before it foams, turn the heat to low.
• Add eggs to skillet and cook over low heat, stirring occasionally with a wooden spoon.
• At first, nothing will happen; after 10 minutes or so, the eggs will begin to form curds.
• Do not lose patience; keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds.
• This will take 30 minutes or more; serve immediately.