Scrambled Egg Breakfast To Go Low Sodium Opt Food

SCRAMBLED EGG BREAKFAST TO GO-LOW SODIUM OPT

Steps:

• https://www.justapinch.com/recipes/bread/flatbread/flour-tortillas-sodium-free-low-sodium-opt.html?p=7 Or use store bought flour tortillas.
• I usually fix 2-3 eggs per person when scrambling them. For a dozen eggs I used 1/2 c. of fresh pico de gallo.
• Place the pico in a non stick skillet and simmer for about 10 min. till veggies begin to get tender, you may want to use about 1/2 tsp or so of olive oil or butter. Break eggs in a mixing bowl and whisk vigorously. The better you whip them the fluffier they will be when you cook them.
• Once veggies are tender pour in eggs and stir constantly till eggs are set. If you want to add cheese, add at the end of cooking time. Remove from heat and continue to stir until cheese is melted. You can also place a lid on the skillet after removing from heat to help cheese melt.
• Use cooked tortillas. Micro for 45-60 seconds to soften. Place in tortilla cups, or metal bowls and bake 400° for about 7-10 minutes till lightly browned. Let cool and add eggs or other breakfast goodies inside.

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.

LOW AND SLOW SCRAMBLED EGGS

Steps:

• In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
• Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
• This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time. Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you?