SIMPLE SCRAMBLED EGGS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, unsalted butter
Provided by Betsy Carter
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, whisk the eggs. Add salt and pepper to taste. Whisk to combine.
- Add the butter to a nonstick skillet over medium heat. Once the butter has melted and begins to bubble, turn the heat to low, and add the eggs.
- Using a spatula, gently push the eggs back and forth across the pan until they are cooked to your liking.
- Enjoy!
Nutrition Facts : Calories 115 calories, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
- Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
- Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.
PERFECT SCRAMBLED EGGS
These eggs are a great way to start out your morning! They are easy and fast to make!
Provided by Whitney
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 12m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
- Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g
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 BY TASTY
Here's what you need: eggs, milk, sesame oil, salt, pepper
Provided by Leticia Muliawan
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Crack eggs into a bowl and to it, add remaining ingredients.
- Heat oil in a pan and add eggs. Cook until desired consistency is reached.
- Serve warm.
Nutrition Facts : Calories 310 calories, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams
MEAN CHEF'S PERFECT SCRAMBLED EGGS
Make and share this Mean Chef's Perfect Scrambled Eggs recipe from Food.com.
Provided by Bekah
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Crack the eggs into a bowl, add 1/8 teaspoon each of salt and pepper, and beat thoroughly with the whisk.
- Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to film the bottom and sides.
- When the butter foams, pour all the eggs into hot pan and immediately being stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps.
- Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there.
- Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
- Remove the pan from the heat, whisk in another spoon of butter and 1 or 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate.
- Serve immediately with a garnish of your choice.
Nutrition Facts : Calories 296.6, Fat 26.6, SaturatedFat 13.9, Cholesterol 423.1, Sodium 149.3, Carbohydrate 1.1, Sugar 0.4, Protein 13
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
EXTRA TASTY SCRAMBLED EGGS
Make and share this Extra Tasty Scrambled Eggs recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk and eggs in a bowl and whisk together. Season with salt and pepper.
- Melt the butter in a small non-stick frying pan over medium-low heat. Once foaming, pour in the egg mixture. Use a wooden spoon to stir occasionally, for 4-5 minutes or until almost set. Remove pan from heat and stir in Mainland Extra Tasty cheese.
- Meanwhile, toast the bread.
- Serve the eggs with the toast.
- Garnishing with parsley or chives is optional.
Nutrition Facts : Calories 196, Fat 10.7, SaturatedFat 4.8, Cholesterol 226.4, Sodium 305.9, Carbohydrate 13.8, Fiber 0.6, Sugar 1.5, Protein 10.5
HOW TO MAKE PERFECT SCRAMBLED EGGS 101
I've eaten many eggs in my life and no matter where I've been, catered breakfasts, friends, family I have never tasted eggs the way I make them. My family is always telling me they'd rather have mine, so I have finally decided to add my two cents and give some pointers on this simple art. For making eggs I recommend using the oil even though butter tastes better as butter tends to burn off quickly and your eggs will scorch.
Provided by scancan
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Grease your skillet and raise your flame to high.
- Mix eggs, cheese, salt, and pepper in a large bowl.
- Drop a tiny drop of egg in pan, if it sizzles up immediately then your pan is very hot and ready.
- Pour the egg mixtue into the skillet and lower your flame to medium high.
- As soon as the edges but no other part of the eggs start to firm up, then use your spatula to push the cooked edges all the way to the center. This should cause the runny eggs to move to the now empty area (you can tilt your pan to help along) and they will start setting as well. Do this several times until the eggs are nearly cooked taking care not to stir the eggs at all (or you'll end up with a scorched overdone mess), only pushing up to the center as they set up at the outer edges.
- When the eggs are only slightly runny still, turn off the flame and flip over the eggs. Remove immediately from the pan before they harden up and lose their creaminess.
- Serve immediately with a little drizzled maple syrup if desired.
- Enjoy!
Nutrition Facts : Calories 373.6, Fat 28.7, SaturatedFat 9.9, Cholesterol 652.6, Sodium 662.5, Carbohydrate 3.2, Sugar 3.3, Protein 24.4
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