Scrambled Eggs A La Charlotte Recipes

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.

Steps:

• Beat the eggs in a bowl. Add the salt, pepper, and fresh tomato sauce and whisk together.
• Heat a heavy saucepan or nonstick skillet over low heat and add the olive oil. When it is hot (but not too hot - this is gentle cooking), add the egg mixture, scraping in every last bit with a rubber spatula. Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a heatproof rubber spatula or a wooden spoon, until the eggs are just set. Stir in the basil or chives. Serve hot, with toast.

Steps:

• Combine tomato, green bell pepper, onion, and tarragon in a large bowl.
• Whisk eggs, milk, salt, and black pepper in another bowl.
• Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes.
• Stir vegetable mixture into eggs; continue to cook and stir until eggs are set and vegetables begin to soften, about 3 minutes more.

Steps:

• Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.

Steps:

• Combine tomato, green bell pepper, onion, and tarragon in a large bowl.
• Whisk eggs, milk, salt, and black pepper in another bowl.
• Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes.
• Stir vegetable mixture into eggs; continue to cook and stir until eggs are set and vegetables begin to soften, about 3 minutes more.