Fluffy Scrambled Eggs Recipes

Steps:

• Preheat oven to 350°.
• Pour melted butter into a glass 9x13 inch baking dish.
• In a large bowl, whisk eggs and salt together until well blended.
• Gradually whisk in milk.
• Pour egg mixture into the baking dish and bake uncovered for 10 minutes.
• Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.

Steps:

• Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
• Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

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.

Steps:

• crack eggs into a medium size bowl and add cream of tartar. Put butter in a small pan and heat it up to medium-medium high.
• Meanwhile, use whisk and beat eggs with the bowl at an angle for about 2 minutes. This gets the air into the eggs and make them fluffy. (Yes, your arm will get a little tired, but the finished product will be worth it.) Don't over whip. I was told this would break up the proteins AND make your arms tired. :P.
• When butter starts to bubble and sizzle, add eggs to the pan. Let the eggs cook, undisturbed, until it starts to set (or forms a cooked bottom layer).
• Move cooked eggs to the middle of the pan with a spatula so the uncooked eggs can spill over to ends of the pan.
• When eggs are still pretty runny but almost all cooked, salt and pepper them to taste, then flip them to cook until desired. Some people like them a little runny, while others like them cooked all the way.
• Enjoy!

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.

Steps:

• In a bowl, whisk the eggs and the milk.
• In a large skillet, heat the butter until hot.
• Add egg mixture; cook and stir over medium heat until eggs are completely set.
• Season with salt and pepper.

Steps:

• Whisk ingredients until well incorporated. Let sit 5 minutes.
• Meanwhile, heat heavy non-stick pan over medium-high heat, then spray with butter-flavored cooking oil.
• Pour eggs into heated pan and cook, stirring and lifting with non-stick spatula throughout.
• Turn heat off before eggs reach desired consistency and transfer to heated plates. Eggs will continue to cook a little after removed from pan.

Steps:

• Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
• Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
• Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.

Steps:

• Beat 1 Tbsp. I Can't Believe It's Not Butter!® Spread and eggs with fork or wire whisk in medium bowl about 2 minutes (small lumps of Spread will remain in egg mixture).
• Heat remaining Tbsp. spread in nonstick skillet over medium heat until melted. Add egg mixture to skillet and cook over low heat, stirring frequently, until eggs are thoroughly cooked, about 2 minutes.

Steps:

• Preheat oven to 450 degrees.
• * Note this is an optional way of making the eggs even more light and fluffy. If this step is not taken, they will still be the best eggs you have ever eaten.
• Soften the cream cheese so it will blend easily into the egg mixture.
• Break the three eggs into a bowl, now add the mayo, heavy whipping cream, and cream cheese.
• Put the butter into a hot skillet and let it melt down.
• Blend with a high speed blender or electric whip. * You want the eggs to be whipped at a high speed to infuse air into the egg mixture.
• Add egg mixture to hot skillet and saute until they are starting to set. Stirring all the time.
• Option: You can continue to saute the eggs until they are ready to serve according to how you want their texture -- (wet or dry) or you can place the eggs into the oven as they start to set and allow the 450 degree heat to finish the job of causing the eggs to rise and become even more fluffy. If put in the oven, and allowed to finish cooking they will be as light as feathers. Either way they are going to be delicious.
• After cooked to a golden hue, place onto a plate and sprinkle with seasalt and coarse black pepper.
• Option: You can add your favorite cheese about 2 minutes before taking them from the oven, and allow the cheese to melt over the eggs.