EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES
Treat yourself to a delicious breakfast with these light and fluffy scrambled eggs that are flavored with chives - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
- In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
- As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 345 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g
SCRAMBLED EGGS WITH CHERVIL AND CHIVES
Transport yourself to Paris with this oh-so-French breakfast. Farm-fresh eggs (if you can get them) are combined with cream cheese and slowly cooked in sweet butter for a rich, custard-like consistency. Bon appétit!
Provided by Jerry Traunfeld
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.
FRENCH SCRAMBLED EGGS, ADAPTED FROM JULIA CHILD
Posted here for safekeeping. Here is the basic recipe with suggested garnishes on the serving plate. The amount of butter and/or cream is given as in the original recipe for historical interest and for anyone wishing to try the fully loaded classic version.
Provided by coconutty
Categories Breakfast
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
- Smear bottom and sides of pan with butter. Pour in the eggs.
- Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
- Remove from heat immediately - the eggs will continue to cook slightly.
- As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
- Variations:.
- Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving.
- Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end.
- Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving.
- Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.
Nutrition Facts : Calories 213.3, Fat 17.4, SaturatedFat 8.1, Cholesterol 395, Sodium 195, Carbohydrate 0.9, Sugar 0.4, Protein 12.7
JASPER'S PAN-ROASTED LOBSTER WITH CHERVIL AND CHIVES
Provided by Food Network
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat the broiler or preheat the oven as hot as possible 500 to 550 degrees. Position the oven rack in the upper third of the oven. You may to shorten the cooking time slightly if the broiler rack is close to the heat. Quarter the lobsters, removing the tomalley and the roe if present. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch saute pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no longer than 2 minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe into the pan. Place the pan in the oven. If using the broiler, cook 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. Warning: The handle of the pan will be red hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let liquids in the pan reduce until the pan is almost dry. Turn the heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. Return the pan to the heat and add the butter, chervil, and chives. Swirl or stir the butter into the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little salt, if any, because the lobster adds its own salt. Spoon the sauce over the lobster pieces and serve at once.
SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES
Provided by Food Network
Time 35m
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
- WILD MUSHROOMS:
- Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;
SCRAMBLED EGGS WITH HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.
SCRAMBLED EGGS WITH MUSHROOMS & CHIVES
Make and share this Scrambled Eggs with Mushrooms & Chives recipe from Food.com.
Provided by CountryLady
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
- Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
- It is important not to overcook the mushrooms.
- Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
- Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
- If the heat is too high, the eggs will be rubbery.
- Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
- This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
- Gently work in the cream for 10 to 15 seconds.
- Remove from heat and serve.
SCRAMBLED EGGS WITH CHIVES AND ASIAGO
Threw this together this morning to use up a huge chunk of Asiago cheese and also to help keep my ailing chive plant alive (it was getting overgrown!) This is a GREAT combination--Asiago is a wonderful cheese that's too often overlooked, and of course the combination of chives and eggs is a classic one. Enjoy!
Provided by spatchcock
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Beat together eggs, whites, and water.
- Heat skillet with your choice of skillet coating (fat or cooking spray) over medium heat.
- Add eggs, stirring slowly.
- Add chunks of cheese and the chives and keep stirring for about 3-4 more minutes, until at your desired state of doneness/texture.
CREAM CHEESE AND CHIVE SCRAMBLED EGGS
Another recipe from the cookbook that my boyfriend bought. Good for a formal breakfast or informal dinner. Serve with cantaloupe or honeydew melon.
Provided by Abbs lt3
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
- In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
- To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.
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