Parmesan Scrambled Eggs Recipes

Steps:

• Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
• Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.

Steps:

• Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.

Steps:

• Melt the butter in a small nonstick skillet over low heat. Meanwhile, beat the eggs and a pinch each of the salt and pepper with a fork in a medium bowl until well incorporated and air has been whipped into the eggs, about 1 minute.
• Add the eggs to the skillet and stir constantly with a rubber spatula until the egg thickens, 1 to 2 minutes. Remove from the heat and continue to stir continuously until the eggs have a custard-like consistency, 1 to 2 minutes.
• Place the soft scrambled eggs on top of the toast and sprinkle generously with the Parmigiano-Reggiano.

Steps:

• Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
• Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
• Cook until the eggs are set but still slightly moist, about 5 minutes.

Steps:

• In a small bowl, whisk the eggs, cheese, mayonnaise, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.

Steps:

• Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
• Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.

Steps:

• Break eggs into a bowl and beat. Pour the eggs into a skillet and add the leftover chopped asparagus. Sprinkle with the Parmesan cheese. Cook the eggs until they are soft and fluffy.

Steps:

• Whisk eggs and cheese in a bowl until blended.
• Melt butter in a nonstick skillet over medium heat.
• When the butter sizzles, decrease heat to low; add in egg mixture. all at once; cook, stirring gently, until soft-set but still creamy, about 2 minutes.
• Spoon the eggs onto the toast; sprinkle with the rosemary and a grinding of pepper; serve at once.

Steps:

• Put Smart Balance in a small saute pan on medium heat to melt.
• Put eggs, Parmesan, half-and-half, salt, pepper, chives, parsley and liquid butter into a blender (I use my magic bullet) or you can use a mixer, and mix shortly just until well blended (if you blend too long it will get foamy).
• Pour mixture into your pan with the melted butter and start whisking with a rubber whisk. Whisk constantly or the eggs will start to stick to the pan and you will not get the same taste.
• When the eggs are starting to get thicker add the shredded cheese and continue whisking until mixture is well cooked (you don't want them totally dry, just a bit moist).
• Take out of pan and serve while still warm.

Steps:

• FOR THE EGGS:.
• In a non-stick sauté pan, cook the butter (or olive oil), garlic, and onion over medium heat. Cook until the onion is soft and the garlic is starting to brown, which will take about three to four minutes.
• Transfer the onion and garlic to a large bowl. Add to this bowl the eggs, cream, salt, pepper, and parmesan cheese. Mix well.
• Then add the egg mixture to the pan, stirring well, until the eggs are scrambled soft, which will take about three minutes using medium-high heat.
• FOR THE SAUCE:.
• In a small non-stick saucepan, cook the cream over medium heat until the cream is reduced by a third. This will require about five minutes. Add the grated parmesan cheese and stir well until the cheese is completely melted. The sauce is now ready to be used. Keep warm over low heat.
• Serve the sauce spooned over the scrambled eggs and garnish with a sprinkling of chopped parsley.

Steps:

• Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.