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.
BEST SCRAMBLED EGGS EVER!
These are the traditional scrambled eggs that everyone loves. It's a great and easy recipe anyone could learn!
Provided by KANGAROOgirl
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 4
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!
Nutrition Facts : Calories 160.9 calories, Carbohydrate 2.9 g, Cholesterol 374.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 1315.7 mg, Sugar 2.2 g
GREEK SCRAMBLED EGGS
This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty.
Provided by zzyygg
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 2.1 g, Cholesterol 327.6 mg, Fat 21.2 g, Protein 14.8 g, SaturatedFat 11.6 g, Sodium 709.7 mg, Sugar 2.1 g
KENTUCKY SCRAMBLED EGGS
This is the perfect brunch entree. It was served at Governor John Y. Brown's garden party the day after the Derby and is from Marie-Aude Brooks of The Lexington Shop. From a May 1982 issue of Bon Appetit in the "Bon Voyage" section that featured recipes from Kentucky.
Provided by Leslie in Texas
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place cream cheese in top of double boiler and set over simmering water.
- Cook over low heat until cheese melts; remove from heat and set aside.
- Melt 2 tablespoons butter in large skillet over medium-high heat.
- Add bell peppers and green onion and saute until onion is translucent, about 3 to 5 minutes; blend into cream cheese then stir in corn, mixing thoroughly.
- Melt remaining 2 tablespoons butter in same skillet over medium-low heat; add eggs and cream cheese mixture.
- Season to taste with salt and pepper.
- Cook,stirring occasionally, until eggs are barely set; transfer to heated platter.
- Sprinkle with green onion and bacon pieces and serve immediately.
Nutrition Facts : Calories 367.9, Fat 29.5, SaturatedFat 15.9, Cholesterol 379, Sodium 200.4, Carbohydrate 14.5, Fiber 2.2, Sugar 3.5, Protein 13.6
KENTUCKY FARMHOUSE SCRAMBLE
Steps:
- Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.
- Remove the pan from the heat and serve with fried green tomatoes and buttermilk biscuits with sorghum butter.
EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
SCRAMBLED EGGS
These are the best scrambled eggs I've ever had. I used to try to make eggs in the frying pan and would always be disappointed. They were dry, dull in color, and very wimpy-looking. These are fluffy, moist, and the perfect egg in my opinion. All of my egg-making woes were over once I tried this recipe from my good old Fanny Farmer Junior Cook Book. I think the difference is cooking them slower with the double boiler. These are easy to cook because you dont have to watch them every second and are less likely to overcook. My toddler loves these and I hope you do too!
Provided by Munchkin Mama
Categories Breakfast
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Break the eggs into a bowl and beat slightly with a fork, enough to break the yolks. Add the salt, pepper, and milk.
- Melt the butter in the top of a double boiler and add eggs. Set over hot water and cook over moderate heat.
- Stir from time to time with a fork and cook until creamy (about 10 minutes). Do not overcook. Scrambled eggs should not be dry. (Hint: They are done when a watery liquid forms in the bottom and the eggs are nice and fluffy.) Scoop out onto a plate and add shredded cheddar cheese, if desired.
Nutrition Facts : Calories 216.6, Fat 17.4, SaturatedFat 8.4, Cholesterol 378.6, Sodium 578.7, Carbohydrate 2.6, Sugar 0.7, Protein 11.9
SCRAMBLED KTARIAN EGGS
Yeah I am cleaning off my old site. Something to have for breakfast when you have a Tribble Chicken Salad Sandwich for lunch. Note: The site it came from is long gone in the history of the net. This was KTesh's recipe posting.
Provided by drhousespcatcher
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl beat together eggs, milk, dill, salt and a dash of pepper (or substitute the salt and pepper with the powdered ranch butter or margarine over medium heat; pour in egg mixture. Cook, without stirring, till mixture begins to set on the bottom and around the edge.
- Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked dressing mix). In a large skillet melt the portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or till eggs are cooked throughout but are still glossy and moist. Remove from heat immediately.
- Serves 3
- [or one human and one Klingon].
Nutrition Facts : Calories 198.3, Fat 14.8, SaturatedFat 6.2, Cholesterol 437, Sodium 374.3, Carbohydrate 2, Sugar 0.8, Protein 13.5
DAD'S KENTUCKY HOME FRIES
Yummy fried potatoes with the flavor of Kentucky. Easy to make while camping or at home. Leftovers store great in the fridge for a microwave breakfast on the go. For an East Coast twist, add diced green pepper.
Provided by MS. DEE
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 65.7 g, Fat 0.3 g, Fiber 8.4 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 22.7 mg, Sugar 3.5 g
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.
SCRAMBLED EGGS
Make and share this Scrambled Eggs recipe from Food.com.
Provided by mint2
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put 1 tbsp of butter into pan.
- Add egg and salt and pepper and 1 tbsp of butter in bowl.
- Scramble.
- Put into hot frying pan and let cook until egg is thick and not runny.
- Serve.
Nutrition Facts : Calories 356, Fat 33, SaturatedFat 17.7, Cholesterol 484.1, Sodium 2630, Carbohydrate 2.1, Fiber 0.6, Sugar 0.8, Protein 13.1
SCRAMBLED EGGS
It took me many years to perfect the simple art of a few scrambled eggs. Seems the simpler the dish, the harder it becomes! My simple rules are this: Rich, creamy eggs? Use a splash of heavy cream whisked in with the eggs. Lighter, fluffier eggs? Use a splash of water whisked in with the eggs. Decadent and rich eggs? Use a splash of water whisked in with the eggs and stir in some tiny cubes of butter at the VERY last minute of scrambling.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and 1/2 teaspoon pepper with a scant tablespoon water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.
- Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15 to 30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.
- Finish: When cooked but still somewhat "soft", 2 to 3 minutes, sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don't continue to cook in the hot pan.
POTATO CHIP SCRAMBLED EGGS WITH CHORIZO
Steps:
- Whisk the eggs and cream in a large bowl until combined and set aside.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
- Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
- Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.
SCRAMBLED EGGS AND APSPARAGUS
A nice combination of three cheeses and tender asparagus. Great for a especial day's breakfast. From Sunset magazine by Valerie K. Weyand slightly modified.
Provided by Mami J
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring one inch of water to a boil in a large saucepan. Meanwhile cut asparagus into one inch pieces. Add asparagus to boiling water and cook until barely tender, 2-3 minutes. Drain and set aside. Beat egg substitute, salt and pepper to taste and the basil until well blended.Heat a large non stick skillet. Add butter and spread to cover skillet. Add the egg substitute; sprinkle with the neufchatel cheese. As the egg sets, use a large spatula to softly scramble eggs. When eggs are still a little runny, add the asparagus, the mozzarella and parmesan. Keep on scrambling eggs until set to your taste. Serve garnished with more basil, if desired.
Nutrition Facts : Calories 271, Fat 16.2, SaturatedFat 8.2, Cholesterol 39.7, Sodium 503.1, Carbohydrate 6.8, Fiber 2.3, Sugar 2.5, Protein 25.2
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