Scrambled Eggs With Emmental Cheese And Red Wine Food

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

Steps:

• In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
• Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
• Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

SCRAMBLED EGGS

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.

TRUFFLED SCRAMBLED EGGS

Steps:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

SWISS SCRAMBLED EGGS

Steps:

• Heat butter or olive oil in a medium skillet over medium-high heat.
• While skillet is heating, beat eggs and milk together until foamy.
• When skillet is hot, pour eggs into skillet and scramble until just beginning to set.
• Add cheese to eggs and continue cooking eggs to desired doneness.
• After the eggs are done, put them on a plate and continue to stir until the cheese is completely melted.
• Serve immediately.

SCRAMBLED EGGS WITH CHEESE AND CHILLI SAUCE

Steps:

• First make the chilli suace. Put the red chillis, sugar, white wine vinegar and water in a saucepan and heat gently until sugar has dissolved. Bring to the boil then turn down heat and simmer for 10 minutes, until thick and syrupy.
• Take off heat and leave to cool, then stir in the lemon juice, coriander and a dash of salt and pepper.
• Beat eggs in a bowl and stir in onion, chilli, sweetcorn and salt and pepper.
• Melt butter in a large saucepan then add the egg mix. Cook over a medium heat, stirring all the time, until the eggs are softly scrambled.
• Take pan off the heat straight away and add cheese to eggs. Place eggs on top of warm tortilla, and top with sweet chilli sauce.
• You may want to add extra cheese, chillis, or coriander on top.

CHEF JOHN'S SUMMER SCRAMBLED EGGS

Steps:

• Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
• Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
• Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.