SOFT AND CREAMY SCRAMBLED EGGS
Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It's important that you use low heat and don't forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you'll find the eggs turn out to be perfectly cooked - not dry, and not too wet.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 15m
Yield Makes approximately 2 servings
Number Of Ingredients 3
Steps:
- Melt the butter in a medium non-stick pan over medium-low heat.
- Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
- When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
- Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
- When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).
Nutrition Facts : Calories 168, Protein 13 g, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 380 mg
CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY
Here's what you need: bread, butter, egg, shredded cheese, salt, pepper
Provided by Tasty
Categories Breakfast
Time 30m
Yield 1 toast
Number Of Ingredients 6
Steps:
- With a spoon, press down on the center of the bread to form a pocket.
- Line the edges of the bread with butter, and crack an egg into the pocket.
- Line the edges of the bread with shredded cheese.
- Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
OLD-FASHIONED RUNNY EGGS AND TOAST
The title says it all. This is something many people used to know how to make, but is rapidly becoming a "lost art".
Provided by TadGhostal
Categories Breakfast
Time 4m
Yield 1-2 eggs, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Heat about 1/2 inch of cooking oil in a skillet over med to med-high heat.
- When oil is hot, gently crack egg(s) and break open right over the grease, trying not to break the yolks. If you do break the yolk and want to try again, let the damaged egg cook a bit before taking it out or you'll have a hard time of it.
- Start making the toast.
- Grab a spatula and wait until the bottom of the egg(s) turns white (you can no longer see the bottom of the pan through it).
- Using the back side of the spatula blade (by holding the spatula normal, then twisting it in your hand 1/2 turn), splash the hot oil over the top.
- Continue doing this until both the egg white and yolk have a white film over the top. This should occur just about the time the toast is ready.
- Carefully remove the egg(s) to a plate and sprinkle with salt and pepper.
- Serve with the toast.
- To eat, break the white skin on the yolk to get to the runny goodness. Dip toast pieces in the yolk and enjoy!
- Note: Until you get the hang of it, you should keep other people and pets away from the skillet while you're cooking. Otherwise, someone will likely end up on the receiving end of an over-ambitious flick of the spatula when you're trying to cook the tops. There are recipes here that describe other similar (and safer) ways to cook eggs with "runny" yolks, but if you want that old-fashioned, greasy-spoon, crispy-edged, fried-egg taste, there's just no substitute for this method.
BACON, EGGS, AND TOAST: MY VERSION
This is more of a technique than a recipe, as we all probably know how to make these separately, but the groove is in how to get them all to the plate hot at the same time. Required is a pan and a spatula, a microwave, and a toaster. You think you can't have breakfast on the fly? I'll have you eating in about 5 minutes. Promise.
Provided by OH795
Categories Breakfast
Time 5m
Yield 1 Darned good breakfast, 1 serving(s)
Number Of Ingredients 6
Steps:
- Prep: The first thing I do is get the eggs out of the fridge, the bacon and the bread. I try to get the eggs to room temp by putting them out early, but it isn't required. They may just take a bit longer to cook. Get your pan on the burner and pre-heat it to medium-ish. I start closer to medium low, then move it to medium when I'm there cooking the eggs.
- Now, the bacon. Ever used a microwave for your bacon? It's too easy, trust me. Take 2-3 slices and place them evenly on a paper towel. Cover with another piece of towel and get them on a microwave safe plate. Times may vary for this, but my oven is 1000 watts and the bacon gets nice and crispy how I like it in two minutes, thirty seconds. Adjust according to yours.
- Bread. Simple. Just place two slices in the toaster ready to go.
- Cooking: You've got your eggs next to the stove and your pan on and heated, your bacon is in the microwave, and the bread is standing by in the toaster.
- Set the microwave to 2:30 and hit start, press down the plunger on the toaster, put some butter in the pan to melt, and break the eggs into the pan. Don't worry about the toast or bacon getting done early, as they will keep warm from residual heat in their respective cooking implements. We're going to concentrate on the eggs.
- You've cracked them in there and they're beginning to turn white. At this point, I salt them and crack some liberal pepper over them. To taste, of course.
- Next, you'll see a sort of raised ring, about a half inch to inch around the yolk, of white. I constantly take the corner of my spatula and break through this to the cooking surface. What that does is expose more and more white to the heat and I like this part cooked and not runny, but the yolk really runny. Once this has set up, you're basically done. Shake the pan and look to see if you have any jiggly, clear bits. No? Put the eggs on a plate.
- Careful getting the bacon out of the microwave and towels. HOT. Put them on the plate as well.
- Butter the toast, put them on the plate.
- Sit down and feast like a King, or Queen, heheheh.
- I like to break the yolks, cut up the the eggs and mix it all together, and pile a fork full on a corner of the toast (repeat) and chow down like that, occasionally taking a bite of the savory bacon for a change of tongue scenery, if you will, but you eat it however you like, heheh.
COCONUT TOAST
So simple, but so good! My kids (18 and 12) loved it. Should be on a Hawaiian breafast buffet! Served ours with some cheesy scrambled eggs and oj. From the mr.breakfast.com collection.
Provided by NoCook
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In bowl combine coconut, sugar, butter, egg and vanilla.
- Mix well.
- Spread over each slice of bread.
- Place on ungreased baking sheet.
- Bake at 350 F for 15-20 minutes.
- At end, broil for just a moment to brown the coconut slightly.
CHEF JOHN'S SCOTCH EGGS
In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
- Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
- Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
- Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
- Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
- Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 24 g, Cholesterol 286.5 mg, Fat 40.5 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 996.3 mg, Sugar 1.2 g
HOMEMADE EGG BREAD
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 245mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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