Scrambled Eggs With Chives And Asiago Food

SCRAMBLED EGGS WITH CHIVES AND ASIAGO

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.

SCRAMBLED EGGS WITH CHERVIL AND CHIVES

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.

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES

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.

SCRAMBLED EGG WITH LAVENDER & CHIVE

Steps:

• Place butter in a small non-stick pan over low heat. While pan heats, beat together eggs, milk, chive, and lavender. Place in pan and continue to cook over low heat and gently fold eggs until fluffy and cooked. Once done, place a pinch of grated asiago cheese on top and enjoy!

CREAMY SMOKED-SALMON SCRAMBLED EGGS OVER ASIAGO POTATO PANCAKES

Steps:

• PREPARE POTATO PANCAKES:.
• Peel and coarsely grate the potatoes.
• Whisk together eggs, shallots, Asiago cheese, sliced green onions, flour, salt, pepper &, baking soda together.
• Stir in potatoes, mixing thoroughly but GENTLY.
• Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
• Spoon potato mixture into skillet.
• Forming pancakes about 3 inches in diameter.
• Cook 3-4 minutes, turning once, until golden brown.
• Repeat with remaining potato mixture, adding oil as necessary; keep warm.
• PREPARE SMOKED-SALMON SCRAMBLED EGGS:.
• Prepare pancakes, cover, and keep warm.
• Whisk together eggs, cream, and 3 tablespoons chives.
• Heat oil in a nonstick skillet over medium heat.
• Cook eggs, stirring with a spatula, until they hold together but are still SOFT!
• Add cream cheese so that it melts into the eggs, to make them creamier.
• Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist, DON'T OVERCOOK!
• Arrange 3 pancakes each on 4 individual serving plates.
• Spoon the eggs on top.
• Combine shallots and creme fraiche, and dollop on eggs.
• Sprinkle with remaining chives and pepper.
• ENJOY!