THE SECRET TO FLUFFY SCRAMBLED EGGS
In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.
Provided by Edible Times
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
- Whisk eggs with salt until completely combined and very foamy.
- Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g
HOW TO MAKE PERFECT, FLUFFY SCRAMBLED EGGS
Steps:
- Gather the ingredients.
- Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
- Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs. Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps.
- Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt.
- When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown.
- With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
- Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, keeping the curds as large as possible. If you're adding any other ingredients, quickly add them now.
- Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate. Serve immediately and enjoy.
Nutrition Facts : Calories 219 kcal, Carbohydrate 3 g, Cholesterol 391 mg, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, Sodium 301 mg, Sugar 2 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
BEST SCRAMBLED EGGS
I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.
Provided by mimo1099
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
- Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g
SCRAMBLED EGGS
Alton Brown's technique for delicate, soft, creamy eggs. Does this man have this down to a science? You bet he does.
Provided by PalatablePastime
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
- Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here.
- Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.
- When the butter is completely melted, add the eggs to the pan.
- You should not see instant action around the edges of the egg- if you do, your heat is way too high.
- Don't jump right in with your spoon and stir the things to death.
- As they start to cook, you will see curds form from the bottom.
- Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
- As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
- When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.
- If you desire smaller curds, you can chop the egg a bit and stir lightly.
- Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.
Nutrition Facts : Calories 317.2, Fat 25.6, SaturatedFat 11.8, Cholesterol 593.8, Sodium 705.4, Carbohydrate 1.5, Sugar 0.6, Protein 19.2
SUPER EASY SCRAMBLED EGGS
Super easy and super good--this is my favorite way to make scrambled eggs! (Slightly adapted from a recipe on allrecipes.com.)
Provided by So Cal Gal
Categories Breakfast
Time 6m
Yield 2 scrambled eggs, 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, thoroughly whisk together eggs, reduced-fat mayonnaise, and salt.
- Heat a skillet over low-medium heat. Melt butter; then add egg mixture. As eggs cook, slowly but constantly move them around skillet. Cook only until eggs are set, yet still soft and moist--avoid overcooking.
- Transfer scrambled eggs to a plate and season to taste with salt and pepper; serve hot.
Nutrition Facts : Calories 197.6, Fat 15.4, SaturatedFat 5.8, Cholesterol 434.9, Sodium 335.4, Carbohydrate 1.2, Sugar 1, Protein 12.7
SCRAMBLED EGG WRAPS
Steps:
- In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. , Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 258 calories, Fat 10g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 427mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
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