SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
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.
FLUFFY OVEN SCRAMBLED EGGS
This is an easy way to do scrambled eggs while you prepare the rest of your breakfast. Recipe can be halved very easily and baked in an 8" square baking dish for the same amount of time. Recipe from Allrecipes.
Provided by Marie
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
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.
BEST SCRAMBLED EGGS EVER!
These are the traditional scrambled eggs that everyone loves. It's a great and easy recipe anyone could learn!
Provided by KANGAROOgirl
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
- Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!
Nutrition Facts : Calories 160.9 calories, Carbohydrate 2.9 g, Cholesterol 374.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 1315.7 mg, Sugar 2.2 g
CHEESY OVEN SCRAMBLED EGGS
Light, fluffy scrambled eggs are perfect for a breakfast or brunch crowd! I serve them with my cranberry-orange almond scones and get rave reviews!
Provided by amynora
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter into a glass 9x13-inch baking dish. Tilt dish to coat bottom with butter.
- Beat eggs, Cheddar cheese, seasoned salt, hot pepper sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
- Bake in preheated oven for 15 minutes, stir, and continue baking until eggs are set in the middle, 15 to 20 minutes more. Serve immediately.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 2.1 g, Cholesterol 271.3 mg, Fat 14.5 g, Protein 12.3 g, SaturatedFat 7 g, Sodium 328.4 mg, Sugar 1.9 g
PERFECT SCRAMBLED EGGS
These eggs are a great way to start out your morning! They are easy and fast to make!
Provided by Whitney
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 12m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
- Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g
PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
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
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.
OVEN SCRAMBLED EGGS
These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!
Provided by Erin
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
- Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g
THE BEST SCRAMBLED EGGS
Scrambled eggs might sound basic, but the "best" scrambled eggs have a little something extra. With a few small tweaks and the right technique and temperature, you'll have a breakfast dish that's fluffy, creamy and so silky -- anything but basic!
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous.
- Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set.
- Transfer to a plate and serve immediately.
SCRAMBLED EGGS IN THE OVEN
These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!
Provided by CHEF GRPA
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 350*F.
- 2. Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
- 3. Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
- My Note: I did modify the recipe slightly buy sautéing some onions and garlic and tossing them in with the batter, and adding cheese when almost done.
- They were also incredibly easy to make and a will definitely be a new staple breakfast item whenever I need to serve a crowd. I served them with warmed tortillas and an assortment of sauteed vegetables for people to make their own breakfast burritos. Everyone at my brunch commented on how delicious the eggs were.
- Make scrambled eggs perfect every time! We have used this recipe countless times when cooking for a men's breakfast for 60 men. We found some great additions to be chopped green chilies and cream cheese that we cut off the bar with a knife and stir into the egg mixture. The eggs came out moist and fluffy and we have no left overs to show for it! It's also great because you can add any extras you want! **A couple tips though: *If you down scale this recipe; use your judgement for the milk, you may need to add a little less. *Also, if you use a smaller glass dish (ie 9x9) you will have to up your cooking time between 5-10 minute
- This time I only made half the recipe and baked it in an 8x8 baking dish. Stirred it several times so mine came out more like scrambled eggs but fluffier than scrambled eggs cooked on the stove top.
- This makes perfect scrambled eggs, soft and fluffy, but thoroughly cooked, and it is so much easier than standing over the stove making them. I halved the recipe since it is just me and added ham. I love the versatility of this recipe. Next time I will try adding salsa and using slightly less butter. You could also try adding cheese or vegetables.
- A very simple scrambled eggs recipe for a large crowd. This dish has become my go-to brunch dish when my family comes over. I usually add the real bacon bits that you can get in a jar and a handful of cheddar cheese if I want to make them extra special. They come out perfect every time. I've even scaled them down to 2 servings for my LOVE ONE and me and they were still delicious.
Nutrition Facts : Calories 243.3, Fat 19, SaturatedFat 9.1, Cholesterol 399.4, Sodium 670.5, Carbohydrate 3.1, Sugar 0.4, Protein 14.3
THE LADY'S PERFECT SCRAMBLED EGGS ( PAULA DEEN )
This is from Paula Deen's The Lady and Sons restaurant in Savannah, Georgia. My son prompted me on a quest for tender, perfect scrambled eggs, and this is the best I've found. I like my scrambled eggs firmly cooked, but these still stay tender. They are perfect!
Provided by Connie K
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized bowl, beat eggs, sour cream, water, and salt and pepper until fluffy.
- Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally, until just set.
- Stir in the cheese just before serving.
- Cook until you reach desired consistency.
Nutrition Facts : Calories 268.2, Fat 21.7, SaturatedFat 10.8, Cholesterol 406.8, Sodium 287.7, Carbohydrate 1.2, Sugar 0.8, Protein 16.3
BAKED SCRAMBLED EGGS
Butter, cheesy and fluffy eggs every time? You have got to try Baked Scrambled Eggs. You won't be disappointed in how delicious these scrambled eggs taste. Making oven baked eggs has never been easier.
Provided by Katie Clark
Categories Classic
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees
- While preheating, place a 9×13 glass baking dish with the butter in it in the oven.
- In the mean time, whisk eggs with milk.
- Add cheese, 1 teaspoon salt, and 1 teaspoon pepper.
- Remove the pan with the butter from the oven.
- Pour egg mixture on top. Bake for 10 minutes.
- If you want true scrambled eggs, break up with a spatula after 10 minutes. Repeat this process every 5 minutes until eggs are completely cooked.
- If you want to slice your eggs, check every 10 minutes and remove when eggs seem set.
MEAN CHEF'S PERFECT SCRAMBLED EGGS
Make and share this Mean Chef's Perfect Scrambled Eggs recipe from Food.com.
Provided by Bekah
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Crack the eggs into a bowl, add 1/8 teaspoon each of salt and pepper, and beat thoroughly with the whisk.
- Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to film the bottom and sides.
- When the butter foams, pour all the eggs into hot pan and immediately being stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps.
- Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there.
- Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
- Remove the pan from the heat, whisk in another spoon of butter and 1 or 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate.
- Serve immediately with a garnish of your choice.
Nutrition Facts : Calories 296.6, Fat 26.6, SaturatedFat 13.9, Cholesterol 423.1, Sodium 149.3, Carbohydrate 1.1, Sugar 0.4, Protein 13
BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD
This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees F (set oven rack to lowest position).
- Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
- In a bowl whisk eggs and salt until smooth and well blended.
- Gradually whisk in the half and half and milk; pour into the baking pan.
- Bake uncovered for 10 minutes.
- Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
- Serve immediately.
Nutrition Facts : Calories 241.2, Fat 18.9, SaturatedFat 8.7, Cholesterol 449.4, Sodium 489.8, Carbohydrate 3, Sugar 0.8, Protein 14.2
OVEN SCRAMBLED EGGS
I cook for a youth camp during the summer, so I've grown accustomed to preparing large quantities of food. This fluffy recipe was originally handed down to me by a previous cook. I made a few alterations and came up with this easy-to-make version.-Terry Bringhurst, Berlin, New Jersey
Provided by Taste of Home
Time 35m
Yield 100 servings.
Number Of Ingredients 4
Steps:
- Divide butter among four 13-in. x 9-in. baking dishes. Combine eggs and salt; mix well. Gradually stir in milk. Pour evenly into baking dishes. , Bake, uncovered, at 350° for 10 minutes; stir. Bake 10-15 minutes more or until eggs are set. Serve immediately.
Nutrition Facts : Calories 122 calories, Fat 9g fat (4g saturated fat), Cholesterol 226mg cholesterol, Sodium 324mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
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