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.
SCRAMBLED EGGS FRAICHE
This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can't find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days.
Provided by TnM
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
- Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.
Nutrition Facts : Calories 650.9 calories, Carbohydrate 4.8 g, Cholesterol 659.8 mg, Fat 62.8 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 28.3 g, Sodium 1349.2 mg, Sugar 2.3 g
SUBLIME SCRAMBLED EGGS BY GORDON RAMSAY
Posting for ZWT6 for Britain Region. You should be warned that after eating these eggs, you'll never want those overcooked tasteless eggs most people prepare ever again! If you have a hard time finding the Creme Fraiche, you can substitute it with sour cream. The key to making creamy, fluffy scramble eggs is the technique.
Provided by diner524
Categories < 15 Mins
Time 10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
- As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble - they should still be soft and quite lumpy. Don't let them get too hot - keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove).
- Meanwhile, toast the bread. He used sourdough bread.
- Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.
Nutrition Facts : Calories 279.3, Fat 24.7, SaturatedFat 12.7, Cholesterol 416.2, Sodium 247.2, Carbohydrate 1, Sugar 0.4, Protein 12.9
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
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.
GORDON RAMSAY'S SCRAMBLED EGGS
There's eggs and then there's eggs. This recipe comes from world famous chef, Gordon Ramsey. The first time I made this I realised what scambled eggs could be!
Provided by JustEmma
Categories Breakfast
Time 9m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Break eggs into a pan and add the cubed butter.
- Stir over a medium heat until the eggs start to cook. Remove from heat continue stirring eggs for about 20 second. Return to heat, continue to stir eggs until they start to clump, remove from heat and add the creme fraiche. Return to heat stirring in crème fraiche.
- Remove from heat when eggs are clumpy, but soft.
- Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.
Nutrition Facts : Calories 240.4, Fat 17, SaturatedFat 6.4, Cholesterol 568.3, Sodium 215.8, Carbohydrate 1.3, Sugar 0.6, Protein 19
SCRAMBLED EGGS WITH CREME FRAICHE AND CAVIAR IN EGGSHELL CUPS
Scrambled eggs spooned back into their shells and dotted with caviar are colorful, unusual, and delicious. Serve them as a first course or with brunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
- Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
- Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.
THE SECRET TO FLUFFY SCRAMBLED EGGS
In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.
Provided by Edible Times
Time 15m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g
More about "scrambled eggs fraiche recipes"
SCRAMBLED EGGS | BREAKFAST RECIPES | GORDON RAMSAY …
From gordonramsayrestaurants.com
Servings 1Total Time 5 minsCategory Egg
CRèME FRAîCHE SCRAMBLED EGGS | CULINARY BUTTERFLY
From culinarybutterfly.com
Cuisine American, EuropeanCategory BreakfastServings 2Estimated Reading Time 3 mins
SOFT SCRAMBLED EGGS WITH HATCH CHILES
From suitcasefoodist.com
BOBBY FLAY'S BEST TIPS FOR HOW TO MAKE PERFECT …
From foodnetwork.com
ANNE'S FOOD: SCRAMBLED EGGS WITH CRèME FRAîCHE
From annesfood.blogspot.com
SOFT SCRAMBLED EGGS WITH HAM AND TRUFFLES - FOOD
From foodandwine.com
HOW TO MAKE THE MOST LUXURIOUS SCRAMBLED EGGS IN …
From myrecipes.com
HOW TO MAKE SOFT, CREAMY SCRAMBLED EGGS | KITCHN
From thekitchn.com
SECRET-INGREDIENT SCRAMBLED EGG RECIPES | POPSUGAR …
From popsugar.com
SIMPLE SCRAMBLED EGGS RECIPE | GET CRACKING
From eggs.ca
CREME FRAICHE AND CHIVE SCRAMBLED EGGS - EAT THIS MUCH
From eatthismuch.com
30 UNIQUE WAYS TO EAT SCRAMBLED EGGS FOR BREAKFAST
From tasteofhome.com
BOBBY FLAY'S SCRAMBLED EGGS RECIPE | POPSUGAR FOOD
From popsugar.com
CAN YOU FREEZE SCRAMBLED EGGS? HERE’S HOW TO DO IT
From tasteinsight.com
HOW TO MAKE SCRAMBLED EGGS FOR A CROWD - 3 PRO WAYS - ONE POT …
From onepotdishrecipe.com
LEVEL UP SCRAMBLED EGGS - SORTEDFOOD
From sortedfood.com
FOOD NETWORK'S THE BEST SCRAMBLED EGGS - MT FOOD
From food.metatouched.com
BEST FOODS TO ADD TO SCRAMBLED EGGS TO MAKE THEM BETTER - INSIDER
From insider.com
HEAVY WHIPPING CREAM SCRAMBLED EGGS RECIPES ALL YOU …
From stevehacks.com
SCRAMBLED EGGS CREME FRAICHE BEST RECIPES
From findrecipes.info
BOBBY FLAY SCRAMBLED EGGS WITH CREME FRAICHE - TRAVELS WITH MAI …
From travelswithmaitaitom.com
I MADE SCRAMBLED EGGS USING 8 CELEBRITY CHEFS' RECIPES, AND
From yahoo.com
WE BET YOU HAVE NO IDEA WHAT CRèME FRAîCHE REALLY IS
From huffpost.com
ULTIMATE SCRAMBLED EGGS WITH CRèME FRAîCHE AND CAVIAR RECIPE
From elledecor.com
FRENCH-STYLE SCRAMBLED EGGS – SORTED
From sortedfood.com
HOW TO MAKE SCRAMBLED EGGS INFUSED WITH CREME FRAICHE
From youtube.com
HOLIDAY ENTERTAINING: SCRAMBLED EGGS, CAVIAR, CRèME FRAîCHE
From tastewiththeeyes.com
SCRAMBLED EGGS FRAICHE | FOODMASTER.INFO
From foodmaster.info
3 WAYS WITH SCRAMBLED EGGS - SIMPLY DELICIOUS
From simply-delicious-food.com
9 EASY WAYS HOW TO MAKE SCRAMBLED EGGS FLUFFY - FOODHOW.COM
From foodhow.com
BEST FRENCH-STYLE SCRAMBLED EGGS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT IS THE SECRET TO THE ULTIMATE CREAMY SCRAMBLED EGGS?
From culinarylore.com
SCRAMBLED EGGS WITH CRèME FRAICHE AND HERBS | EYESWOON
From eye-swoon.com
SCRAMBLED EGG CUPS WITH CREME FRAICHE | MY CURATED TASTES
From mycuratedtastes.com
HOW TO MAKE PERFECT SCRAMBLED EGGS | FOOD | THE GUARDIAN
From theguardian.com
CREAMY SCRAMBLED EGGS WITH CRèME FRAîCHE - BOSS KITCHEN
From bosskitchen.com
HOW TO MAKE SCRAMBLED EGGS - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SCRAMBLED EGGS WITH CRèME FRAICHE AND CAVIAR IN EGGSHELL CUPS
From stltoday.com
HOW TO MAKE SCRAMBLED EGGS - TASTE OF HOME
From tasteofhome.com
SCRAMBLED EGGS FRAICHE | RECIPE | SCRAMBLED EGGS RECIPE, RECIPES, …
From pinterest.com
You'll also love