Scrambled Eggs Kinda Like Cracker Barrels Food

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.

SCRAMBLED EGGS (KINDA LIKE CRACKER BARREL'S)

Steps:

• Beat egg(s) with water in a small bowl and put in the refrigerator.
• Melt about a teaspoon of margarine or butter in a small pan over medium-high heat until VERY hot. (The cooking show I based this on said to let it heat until you are basically scared to let it get any hotter.).
• Pour refrigerated egg(s) into hot pan, and begin stirring lightly with a spatula to stop eggs from burning. (A little brown is okay; just fold it into the inside of the egg.).
• When eggs have reached your preferred consistency, fold and remove from pan to a plate.

CRACKER BARREL SPECIAL SCRAMBLED EGGS

Steps:

• 1. Beat the eggs with a fork until well beaten.
• 2. Blend in the cheese, sour cream, seasonings, and bacon; set aside.
• 3. In a large skillet over medium heat, heat the butter. Pour in the egg mixture.
• 4. As it cooks, stir gently with a spoon, continuing until the eggs are set.

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.