PERFECT SCRAMBLED EGGS RECIPE
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
Provided by Bill Granger
Categories Breakfast, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
- Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
- Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
- Give a final stir and serve the velvety scramble without delay.
Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium
BEST SCRAMBLED EGGS EVER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine-mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
- Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat-resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, then sprinkle in the salmon. Cook until light and fluffy. Serve, garnished with chives. Serve with a toasted bagel.
THE BEST SCRAMBLED EGGS
For silky, outrageously good scrambled eggs, cook them low and slow. This method, which Mark Bittman learned from James Beard, is very low and very slow: you place the eggs over very low heat, stirring frequently, breaking up the curds as they form. The results are without compare. Make them for breakfast on the weekend, while the coffee brews and the bacon fries.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, editors' pick
Time 40m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
- Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
- Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams
BEST EVER SCRAMBLED EGGS
This recipe has been a favorite of mine for quite some time now. I never ever cook eggs with milk, it is just not the same. I hope you enjoy it too.
Provided by Krystal Shankle
Categories Breakfast
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- whisk together all ingredients except butter.
- Place your butter in a skillet warm butter up until you see little white foamy bubbles gathering.
- Pour egg mixture to skillet.
- DO NOT OVERSTIR!
- Let cook about a minute under medium heat, then take spatula through middle of eggs.
- Mix slightly.
- Cook eggs until preferred texture.
- Eggs should be completely golden yellow, there should be no other color in eggs at all.
- These are the fluffiest, most wonderful textured eggs you will ever have.
- I hope you like them.
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.
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
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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10 BEST SCRAMBLED EGGS RECIPES - WOMEN'S HEALTH
From womenshealthmag.com
Author Martha HayesPublished 2017-04-03Estimated Reading Time 5 mins
- SIMPLY THE PESTO. Serves 2 | 720 cals | 11g sat fat | 4g sugar | 15 mins. Ingredients: 100g pine nuts. 5 fresh basil leaves. ½ tbsp lemon juice. 50ml extra-virgin olive oil.
- MEXICAN SCRAMBLE. Serves 2 | 450 cals | 15g sat fat | 5g sugar | 15 mins. Ingredients: 1 wholemeal tortilla, in bite-size pieces. 4 eggs 3 tbsp low-fat crème fraîche.
- RICOTTA & SPINACH. Serves 2 | 140 cals | 5g sat fat | 3g sugar | 5 mins. Ingredients: 2 eggs. splash olive or coconut oil. 110g ricotta. handful baby spinach. mung bean sprouts, greens and amaranth sprouts, to garnish.
- QUICK PARMESAN, TOMATO & THYME. Serves 2 | 170 cals | 4g sat fat | 1g sugar | 2 hrs 5 mins. Ingredients: 3 eggs. 5 cherry tomatoes. bunch fresh thyme. 20g handful vegetarian Parmesan cheese.
- WASABI SPICED EGGS. Serves 2 | 120 cals | 2.5g sat fat | 1g sugar | 4 mins. Ingredients: 3 eggs. 1 tsp light brown miso paste. ¼ tbsp wasabi powder. ½ tbsp olive oil.
- SKIN-SAVING SALSA. Serves 2 | 150 cals | 2.5g sat fat | 6g sugar | 10 mins. Ingredients. 5 plum tomatoes bunch coriander. ½ red onion 1 chilli, deseeded. ½ tbsp extra-virgin olive oil.
- MUMBAI SPICE POT. Serves 2 | 370 cals | 6g sat fat | 7g sugar | 5 mins. Ingredients: 1 medium onion, finely chopped. 2 tbsp vegetable oil. 2 medium tomatoes, finely chopped.
- EGG WHITE SKINNY SCRAMBLE. Serves 2 | 240 cals | 2g sat fat | 0g sugar | 4 mins. Ingredients: 2 tbsp garlic, chopped. 2 tbsp olive oil. ½ tsp dried parsley. ½ tsp dried rosemary.
- VEGAN TOFU SCRAMBLE. Serves 2 | 260 cals | 2.5g sat fat | 5g sugar | 15 mins. Ingredients: 1 small red onion, diced. 2 tbsp olive oil. 2 cloves garlic, crushed.
- SWEET BUTTERMILK & MAPLE. Serves 2 | 200 cals | 4.5g sat fat | 21g sugar | 4 mins. Ingredients: 3 eggs. 10ml buttermilk maple syrup for drizzling (depending on whether you’re sweet enough)
WHAT GOES WELL WITH SCRAMBLED EGGS? 13 RECIPES
From greatist.com
- Goat cheese scrambled eggs with pesto veggies. We’re not exaggerating when we say this recipe has all the best things
- Spinach and feta breakfast quesadillas. Breakfast quesadillas are an underrated morning meal. (We know this could probably live in the Mexican-inspired section of this article, but it’s as cheesy as it is Mexican, and we love it for both reasons.
- Sausage, pepper, and cheese breakfast casserole. Have you tried the first seven options and found them so delicious that you wish they would last all week?
- Crispy kale and smoked gouda tacos. Smoked gouda in the morning feels indulgent, but go ahead and treat yourself, because, hey, there’s kale in here too!
- Scrambled egg caprese avocado toast. Turn your scrambles into fresh caprese toast for a colorful, nutritious egg-stravaganza.
- Scrambled eggs with smoked salmon. It’s no bagel but certainly won’t leave a hole in your appetite. Put a spin on the classic bagel with lox by adding smoked salmon to scrambled eggs.
- Rosemary and garlic egg white scramble. Sometimes you just want something simple. This recipe only has one whole-food ingredient — egg whites — but doesn’t skimp on flavor thanks to the herbs and garlic.
- Southwest scrambled eggs. Here’s a Southwestern dish with so much flavor it’ll make you forget that when some folks talk about “that good-good,” they’re talking about weed and not scrambled eggs.
- Maple bacon balsamic breakfast tacos. Wait, maple? Bacon? Tacos? OK, we’re listening… Yes, this a little more extravagant than your typical weekday breakfast, and definitely a less healthy route to scrambled than many other options here.
- Black bean breakfast burrito. Eat your eggs burrito style with this Tex-Mex breakfast wrap. It’s got all your favorite fillings: black beans, cheese, avocado, and salsa.
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- Use organic free-range chicken eggs. Across the board the biggest thing chefs and food writers alike talked about when making perfect scrambled eggs was using good eggs.
- Use a saucepan, not a frying pan. Ruth Reichl said you should use a saucepan for making scrambled eggs instead of a frying pan. The heavy-bottomed saucepan has even heat and allows for constant stirring if you want creamy eggs.
- Consider the yolk-to-white ratio. Nathan Myhrvold of Modernist Cuisine has said in a couple interviews that the key to the best scrambled eggs is to get rid of an egg white.
- The temperature of your pan is important. The temperature of your pan, both before the eggs are added and while the eggs are cooking, is important. This is the most controversial technique in making scrambled eggs, and is also based on personal preference.
- Move your pan on and off the heat. Gordon Ramsay’s video tutorial for how to make scrambled eggs has almost 11 million views on YouTube. In fact, this was the technique I first tried that made me fall in love with scrambled eggs.
- Keep stirring, but not so much that the eggs get foamy. Jean-Georges is known for this ridiculously delicious dish where he spoons super creamy scrambled eggs into an egg shell and tops it with whipped cream and caviar.
- Try adding cornstarch to your raw eggs. Making creamy scrambled eggs takes some time. So what do you do if you’re impatient? Lady and Pups says you should add a mixture of milk and cornstarch to your raw eggs before cooking.
- Add crème fraîche or goat cheese to your eggs at the very end. Instead of adding milk or cream to your eggs at the beginning or end of scrambling, try adding a dollop of goat cheese or crème fraîche.
- Take your pan off the heat before you think you need to. The big tip I came away with from reading Jamie Oliver’s recipe for scrambled eggs was that you want to take your eggs off the heat before you think they’re done.
- Use a warm plate to serve your eggs. Warning: This is the most Alton Brown tip for making perfect scrambled eggs. You want to make sure the plate you’re serving the finished scrambled eggs on is warm – otherwise the eggs you worked so hard to make will get cold quickly.
HOW TO MAKE THE BEST SCRAMBLED EGGS - DON'T WASTE THE CRUMBS
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- Melt 1 tsp coconut oil in a skillet over medium-low heat. Hover your hand over the skillet. When your hand is about 1-2″ away from the skillet and you feel the heat, your skillet is hot and ready.
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- In a blender, add eggs, milk, and all the spices (salt, pepper, garlic, onion, mustard, seasoning salt, cayenne.) Make sure you have a big blender! Mine went over the 4 cup capacity at around 20 eggs and then I was too scared to add more so I just whisked them in.
- Whatever sounds easier to you!Melt 1/2 cup butter in a 12 inch high-sided skillet over medium heat.
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- With a fork, beat the eggs until the contents of the bowl are an even, creamy yellow, with no visible bits of yolk or white.
- Set a heavy 8- or 10-inch nonstick pan over medium-low heat. Add the butter. When it's melted and foamy, pour in the eggs.
- Let the eggs sit undisturbed just until you can see around the edges that they've set on the underside. Then, in a few gentle motions, use a silicone spatula to pull the edges of the eggs into the center.
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- Pour into preheated pan. Stir with a wooden spoon, scraping the bottom as you go, until all the eggs are cooked. If you like browned bottom eggs, fry a little longer.
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