Scrambled Egg Omelet Food

SCRAMBLED OMELETTE TOAST TOPPER

Steps:

• Beat together eggs, crème fraîche, cheese and chives with a little seasoning. Heat oil in a pan, then soften spring onion for a few mins. Add tomatoes and warm through, then pour in egg mixture. Cook over a low heat, stirring, until eggs are just set. Pile over toast.

SCRAMBLED EGG OMELETTE

Steps:

• Finely slice the tomatoes, arrange over a sharing platter, then dress with a little extra virgin olive oil, red wine vinegar, sea salt and black pepper.
• Pick most of the basil leaves into a pestle and mortar, pound with a pinch of salt into a paste, then muddle in 1 tablespoon of extra virgin olive oil to make a basil oil.
• Finely slice the chilli. Finely chop the mozzarella.
• Place a 26cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil. Beat and pour in the eggs, then stir regularly with a rubber spatula, moving the eggs gently around the pan.
• When they're lightly scrambled but still loose, stop stirring and scatter the mozzarella in the centre, then drizzle over the basil oil.
• Let the bottom of the eggs set for 1 minute, then - technique time - pick up the pan, tilt it down and, with your other hand, keep tapping your wrist until it shakes the eggs up the side of the pan; use the spatula to flip it back to the middle, then fold the top half back over, too. Turn it upside down on to the tomato platter, set side up.
• Slice down the centre to reveal the oozy scrambled eggs in the middle. Scatter over the chilli (as much as you dare!) and remaining basil leaves, and tuck on in.

SCRAMBLED EGG OMELET

Steps:

• Combine eggs, salt, cayenne, parsley, marjoram, thyme, and white Cheddar cheese in a small bowl and beat with a fork until combined.
• Heat oil in a small, nonstick pan over medium heat. Pour the egg mixture into the hot pan and use a rubber spatula to begin scrambling the eggs, moving constantly and scraping the sides of the pan as needed. Reduce heat to low when eggs start to come together. Continue cooking, stirring slowly but constantly, until you have achieved very wet, soft scrambled eggs. Turn off the heat.
• Tilt the pan toward you and push all the eggs together at the bottom edge of the pan. Go around the edges with your spatula, tucking in and smoothing out the edges, as you form the eggs into an omelet that is no longer wet, but still moist. The curve of the pan will help the shaping.
• Turn the heat back to medium to help form a skin on the surface of the omelet, about 15 seconds. Remove from heat and carefully flop over onto a warm plate. Serve immediately.

SCRAMBLED OMELETTE

Steps:

• Using a lightly greased pan, fry bacon pieces and onion to taste.
• Add remaining ingredients and fry over low heat until light and fluffy.

OMELET SCRAMBLE

Steps:

• Crack all 4 eggs into a bowl.
• Add the milk, salt and pepper to the eggs and whisk. Set aside.
• Sauté mushrooms in a bit of butter for 2 or 3 minutes.
• Add the shredded cheese, bacon crumbles and sauteed mushrooms to the egg mixture and mix.
• Pour egg mixture into a pan at medium-high heat and cook eggs, scrambling constantly, until no liquid is visible.
• Top with additional cheese and parsley 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.