Savory Scrambled Eggs Food

SAVORY SCRAMBLED EGGS RECIPE

Steps:

• Melt margarine in large skillet on low heat. Meanwhile, beat eggs, milk and seasonings with wire whisk until well blended. Add to skillet.
• Cook until eggs begin to set, stirring occasionally.
• Add cream cheese; continue cooking until cream cheese is melted and egg mixture is completely set, stirring occasionally. Serve with toast slices, if desired.

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.

SRIRACHA SCRAMBLED EGGS

Steps:

• Beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth.
• Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.

SCRAMBLED EGGS FRAICHE

Steps:

• Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
• Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

OVEN SCRAMBLED EGGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
• Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

SAVOURY SCRAMBLED EGGS

Steps:

• In a large frypan over medium heat, saute onion and bacon until soft.
• Add tomato and mushrooms, and cook, stirring a further 2 minutes.
• Add herbs and stir through.
• crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
• Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking.
• Serve with hot buttered toast.

SAVORY SCRAMBLED EGGS

Steps:

• In a mixing bowl, whisk the eggs, water, basil, salt, and pepper together.
• Fold in tomato and green onion.
• Melt the butter in a large nonstick skillet over medium heat; swirl to coat bottom of pan.
• When butter foams, add egg mixture all at once.
• Let set for 20 seconds.
• Cook, stirring, for 3-4 minutes or until light, fluffy, and almost dry.
• Add sour cream and stir until blended.
• Serve right away.

JOHND'S SAVORY SCRAMBLED EGGS (HUEVOS PERICOS)

Steps:

• Pour and heat the oil in a frying pan. Add and saute the onion, pepper, and the garlic and heat. When these are just about to soften, add the cilantro, the tomato and finally, the beaten eggs.
• These are stirred so as to mix with all the rest of the ingredientes until they are done to your taste (soft or stiff). You will observe that they remain a bit loose and with some liquid---this is normal, and is due to the liquid retained in the tomato.
• Once cooked to your taste, add the salt and pepper and serve hot.
• NOTE: The tomato may be squeezed before cutting in order to seed it and to remove excess liquid.

SCRAMBLED EGGS

Steps:

• Crack the eggs into a large bowl and whisk together until light and airy.
• Melt the butter in a medium skillet over low heat. Add the eggs to the pan and wait about 10 seconds for them to start to set up. Swirl them with a rubber spatula to create soft curds. Season with salt and continue swirling until the curds are set but still a little wet.
• Garnish with chives, and drizzle with extra-virgin olive oil.
• Serve with roasted tomatoes and peasant bread.

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.

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS

Steps:

• Remove the crusts, if you wish and toast the slices of bread.
• Spread with butter and Gentleman's Relish.
• Cut each slice in half.
• Melt a small piece of butter in a saucepan.
• Put the milk, eggs and a pinch of cayenne pepper into a bowl and whisk well.
• Pour this onto the butter in the pan and stir over a low heat until it begins to thicken.
• Remove from heat and keep stirring, then add the capers.
• The mixture will become creamy.
• Place the toast onto two plates and divide the mixture between them.
• Cut the anchovies into thin strips and decorate the toasts by making a criss-cross pattern with them.

SIMPLE SCRAMBLED EGGS RECIPE BY TASTY

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!