Rumbled Eggs Food
RUMBLED EGGS
The beauty of rumbled eggs is that they cook practically on their own, and it's very hard to ruin them by overcooking.
Provided by Millereg
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put a saucepan of boiling water over a low heat.
- Put the butter in a bowl and stand it in the saucepan to melt, while you beat together the eggs, salt, pepper and water.
- When the butter is hot and clear, pour in the egg mixture and stir twice.
- They can then be left over the gently simmering water while you set the table.
- Give them an occasional stir as you pass by to prevent the eggs at the bottom from sticking.
- As soon as the eggs are the consistency of clotted cream remove the saucepan from the heat and the eggs will keep hot over the hot water until they are needed.
- Serve on buttered toast.
Nutrition Facts : Calories 135.7, Fat 10.3, SaturatedFat 4.1, Cholesterol 324.9, Sodium 125.4, Carbohydrate 0.6, Sugar 0.6, Protein 9.5
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.
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Directions. Instructions Checklist. Step 1. Combine eggs and butter in a medium mixing bowl, stirring well. Add whipping cream; mix well. Pour egg mixture into a medium saucepan; cook over medium heat, stirring often, until eggs are firm but still moist. Spoon onto a warm serving platter, and serve immediately. Advertisement.
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