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.
SIMPLE SCRAMBLED EGGS
Slow and steady wins the race! Cooking over low heat ensures soft and luscious scrambled eggs. If you like, at the very end stir in 1/2 cup of your favorite shredded cheese, such as aged Cheddar or Gruyere.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
- Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.
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
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
SCRAMBLED EGGS
It took me many years to perfect the simple art of a few scrambled eggs. Seems the simpler the dish, the harder it becomes! My simple rules are this: Rich, creamy eggs? Use a splash of heavy cream whisked in with the eggs. Lighter, fluffier eggs? Use a splash of water whisked in with the eggs. Decadent and rich eggs? Use a splash of water whisked in with the eggs and stir in some tiny cubes of butter at the VERY last minute of scrambling.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and 1/2 teaspoon pepper with a scant tablespoon water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.
- Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15 to 30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.
- Finish: When cooked but still somewhat "soft", 2 to 3 minutes, sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don't continue to cook in the hot pan.
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
THE BEST SCRAMBLED EGGS
For silky, outrageously good scrambled eggs, cook them low and slow. This method, which Mark Bittman learned from James Beard, is very low and very slow: you place the eggs over very low heat, stirring frequently, breaking up the curds as they form. The results are without compare. Make them for breakfast on the weekend, while the coffee brews and the bacon fries.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, editors' pick
Time 40m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
- Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
- Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams
BEST SCRAMBLED EGGS
I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.
Provided by mimo1099
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
- Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g
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