SMOKY SCRAMBLED EGGS
For some reason, the dill gives this brunch dish a slightly smoky flavor.
Provided by Carnivore
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Whisk together the mayonnaise and half-and-half in a large bowl until smooth, then whisk in the eggs, dill weed, and garlic powder. Set aside.
- Heat the bacon drippings in a large skillet over medium heat. Stir in the red bell pepper; cook and stir until the bell pepper begins to soften, about 2 minutes. Stir in the ham and onion. Continue cooking and stirring until the onion is translucent and softened, about 5 minutes more. Pour in the egg mixture. Cook and stir until the eggs are set, about 5 minutes.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 2.3 g, Cholesterol 376.2 mg, Fat 12.9 g, Fiber 0.3 g, Protein 13.7 g, SaturatedFat 3.8 g, Sodium 209.6 mg, Sugar 1.4 g
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.
SMOKED EGGS
This smoked egg recipe is incredibly easy. I learned it from a neighbor and it is a fun way to use up the extra space in your smoker grill. The eggs turn a lovely brown color and have a consistency similar to boiled eggs. The insides have a tinted brown color, too. Reduce cook time if you prefer a softer boiled egg.
Provided by Jackie B
Categories Appetizers and Snacks
Time 2h5m
Yield 6
Number Of Ingredients 2
Steps:
- Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
- Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
- Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 87.4 mg, Sugar 0.3 g
MOM'S FLUFFY SCRAMBLED EGGS
I make these fluffy scrambled eggs when family comes for breakfast or when I just want to do something extra special for myself in the morning. My favorite cheese for this recipe is freshly grated white cheddar, but whatever you have in the fridge works! -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove; drain on paper towels and break into 1-inch pieces. Discard drippings. In the same pan, cook and stir eggs over medium heat until almost set. Stir in 2 tablespoons butter; cook and stir until no liquid egg remains. Add cheese, parsley, dill, salt, pepper and remaining 4 tablespoons butter; stir gently until cheese is melted., Top toast with eggs and bacon; drizzle with hot pepper sauce.
Nutrition Facts : Calories 403 calories, Fat 29g fat (14g saturated fat), Cholesterol 338mg cholesterol, Sodium 772mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
SMOKED KIPPERS WITH SCRAMBLED EGGS
My mother would make a special breakfast on occasion of fresh smoked kippers and scrambled eggs served with lashings of hot buttered toast and mugs of steaming tea. Kippers are not just breakfast food but can be served for lunch or supper.
Provided by SueVM
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet on low heat melt 1 tablespoon of butter and add the kippers cooking 3 to 5 minutes per side.
- In a bowl whisk the eggs, curry powder, milk, 1 tablespoon of butter salt and pepper.
- Pour egg mixture into another frying pan/skillet and on low heat gently scramble the eggs.
- Serve with the hot buttered toast and lemon wedges.
Nutrition Facts : Calories 433, Fat 28.9, SaturatedFat 12.5, Cholesterol 490.6, Sodium 753.3, Carbohydrate 18.6, Fiber 3.5, Sugar 2.4, Protein 26.7
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.
SMOKY SPANISH POTATOES AND EGGS
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Provided by Kendra Vaculin
Categories Dinner Breakfast Brunch Lunch Chile Pepper Hot Pepper Potato Egg Tomato Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free
Yield 2-3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
- While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
- Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
- Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.
SOFT SCRAMBLED EGGS WITH SMOKED SALMON AND AVOCADO
MMMM! This is a wonderful breakfast idea for guests OR if you want to treat yourself. Make sure you scramble the eggs slowly on low heat, it really is the key to perfect scrambled eggs. From Tyler Florence. :-)
Provided by LifeIsGood
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Crack eggs into a bowl and add the cream, whisk until the eggs look foamy. (Important to whisk to incorporate air into the egg mixture.makes the scrambled eggs turn out light and fluffy.).
- Heat a large nonstick skillet over medium heat.
- Add butter and melt until it foams, then turn the heat down to low.
- Slowly pour in the egg mixture.
- Using a rubber spatula, slowly stir the eggs from the outside of the pan to the center. (Once eggs begin to set, stirring slowly will create large, fluffy results.).
- *This takes approximately 10 minute Don't let the eggs brown. Be patient!
- Season the eggs with salt and pepper.
- Serve with slices of avocado and smoked salmon. Garnish with chives, if desired.
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SMOKY SCRAMBLED EGG SKILLET WITH POTATOES & SPINACH
From spainonafork.com
Servings 2Estimated Reading Time 2 minsCategory Breakfast
- Cut 2 yukon gold potatoes into small pieces that are about 1/8 of an inch (.3175 cm) thick, finely dice 1/2 of an onion, grab 2 cups of tightly packed fresh spinach and roughly chop, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk until well combined
- Heat a large nonstick fry pan with a medium heat and add in a generous 1/3 cup extra virgin olive oil, after 2 minutes add in the diced onions and mix with the olive oil, 2 minutes later add in the pieces of potato and continue to mix, after 15 to 17 minutes and the potatoes are fully cooked through, start adding the spinach into the pan, add in batches to not overcrowd the pan, once all the spinach has been incorporated and it´s wilted, season with a generous 1/2 tsp sweet smoked paprika, sea salt and black pepper, mix until well mixed
- Add in the whisked eggs into the pan, making sure you evenly spread them around, do not mix for 20 to 30 seconds, and then only mix a couple of times, that way you end up with big chunks of scrambled eggs, after 2 minutes remove the pan from the heat
- Finely shred in about 1/2 cup Manchego cheese over the skillet and sprinkle with some freshly chopped chives, serve at once, enjoy!
SMOKY SCRAMBLED EGGS - THE COOKING JAR
From thecookingjar.com
5/5 (2)Total Time 20 minsEstimated Reading Time 4 mins
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