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
SCRAMBLED EGGS DONE RIGHT
The right way to scramble eggs. There is more to just mixing eggs and cooking! This will make a believer out of you.
Provided by WHATS HIS FACE
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 6m
Yield 1
Number Of Ingredients 5
Steps:
- In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 1 g, Cholesterol 373.7 mg, Fat 17.4 g, Protein 12.7 g, SaturatedFat 4.3 g, Sodium 210.4 mg, Sugar 0.9 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.
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.
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.
SCRAMBLED EGGS
Make and share this Scrambled Eggs recipe from Food.com.
Provided by swirlycinnacakes
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Break the eggs into a medium mixing bowl, add a little salt and pepper, and beat with a fork until just blended.
- Beat in the water, if using.
- Heat a medium skillet over medium heat.
- Melt the butter in the skillet, swirling the pan to coat evenly.
- Pour in the eggs, reduce the heat to medium-low, and cook, stirring frequently with a wooden spoon, until the eggs are just set, 2 to 4 minutes. Don't overcook.
- Serve hot.
Nutrition Facts : Calories 193.9, Fat 15.3, SaturatedFat 6.8, Cholesterol 387.3, Sodium 192.7, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
SCRAMBLED EGGS
Make and share this Scrambled Eggs recipe from Food.com.
Provided by Bliss
Categories Breakfast
Time 3m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter in the pan until it begins to bubble.
- Pour in eggs.
- DO NOT LEAVE THE EGGS.
- The should take only 2-3 minute.
- I usually add about 2 slices of American cheese (torn up), or about 4 tablespoons of grated Cheddar, but this is optional.
Nutrition Facts : Calories 292.5, Fat 24.2, SaturatedFat 11.5, Cholesterol 526.5, Sodium 291.3, Carbohydrate 1, Sugar 0.5, Protein 16.9
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