SOUTHERN EGG SCRAMBLED BREAKFAST
This is my husband's favorite dish on the weekends, when we usually eat breakfast late. It is also my son-in-law's most requested dish when they come down for the weekend. It's easy to mix and match whatever of the ingredients you happen to like to suit your tastes. Light, fluffy, and flavorful. The sour cream will produce a very light fluffy egg, so don't leave it out!
Provided by BamaKathy
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over medium heat. Add mushrooms, bell peppers, and onions.
- Saute until onions are translucent and tender.
- Add diced ham and stir until steaming.
- In the meantime, in large mixing bowl, crack and add the dozen eggs, salt and pepper to taste, one heaping tablespoon of sour cream.
- Beat with wire whisk until smooth.
- Pour over the ham and vegetable mixture in the skillet.
- Sprinkle the top with the cheese.
- Stir as it cooks until the eggs are no longer shiny.
Nutrition Facts : Calories 424.4, Fat 31.7, SaturatedFat 15, Cholesterol 689.8, Sodium 694, Carbohydrate 3.2, Fiber 0.3, Sugar 2, Protein 30.3
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.
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- Crack the eggs into a small bowl and whisk together until very well combined. Add salt and pepper. (Start with about 1/4 teaspoon salt.)
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