Scrambled Eggs Kinda Like Cracker Barrels Recipes

Steps:

• 1. Beat the eggs with a fork until well beaten.
• 2. Blend in the cheese, sour cream, seasonings, and bacon; set aside.
• 3. In a large skillet over medium heat, heat the butter. Pour in the egg mixture.
• 4. As it cooks, stir gently with a spoon, continuing until the eggs are set.

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.

Steps:

• Beat egg(s) with water in a small bowl and put in the refrigerator.
• Melt about a teaspoon of margarine or butter in a small pan over medium-high heat until VERY hot. (The cooking show I based this on said to let it heat until you are basically scared to let it get any hotter.).
• Pour refrigerated egg(s) into hot pan, and begin stirring lightly with a spatula to stop eggs from burning. (A little brown is okay; just fold it into the inside of the egg.).
• When eggs have reached your preferred consistency, fold and remove from pan to a plate.

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.

Steps:

• Preheat oven to 450.
• SIFT (this is important!) together the dry ingredients into a large bowl.
• Cut in the butter and then stir in the milk until the dough comes together.
• Divide the dough in half, and then each half in half again. Continue doing this until you have 32 small, roughly-equal, portions. Roll these into balls. Take two balls at a time and press them together into one disk. (This is what allows the biscuits to separate nicely for buttering!) Don't press them too flat, they should be about 1/4 to 1/2 inch thick. Keep doing this until you have 16 disks. Place them on a ungreased cookie sheet, sides touching. Brush lightly with beaten egg white.
• Bake 8 - 10 minutes, depending on how dark you like them. 9 minutes works for me.
• When they come out, immediately brush them generously with melted butter.
• Eat some right away! They are SO good fresh from the oven! Enjoy!