Scrambled Eggs With Gorgonzola 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:

• Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
• In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

Steps:

• Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
• Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Steps:

• Cut the crust off the cheese and cut the cheese in small pieces (gorgonzola is a soft, almost creamy cheese in Italy -- not dry and crumbly.).
• Melt the butter in a non-stick frying pan.
• Combine the eggs, milk, salt and pepper and half of the melted butter and mix well with a fork or a wire whip.
• Pour the eggs in the frying pan containing the rest of the butter and sprinkle with the cheese. Cook over medium-low heat for a minute or two without stirring.
• Drag the mass of egg slowly around the frying pan until it forms moist firm curds.
• Serve hot. We like it with fried potatoes and onions.

Steps:

• Heat a medium nonstick pan over medium heat and add chorizo. Cook, using the back of a spoon to break it up, until cooked through, about 2 to 3 minutes. Add eggs and cook stirring occasionally, until set, about 3 more minutes. Serve garnished with scallions, cilantro, and sour cream.

Steps:

• Heat a medium nonstick skillet over medium heat. When it is hot, sprinkle half of the cheese evenly over the bottom of the skillet. Cook, shaking pan occasionally to assure an even distribution of cheese over the pan bottom, until the edges are lacy and toasted, about four minutes.
• Remove pan from heat and allow cheese to set for about 30 seconds. Use a large heatproof spatula and tongs to carefully flip frico over and cook until the other side is golden, another two minutes. Slide frico out of the pan and onto a paper towel-lined plate. Repeat with remaining cheese and let stand while you prepare the eggs.
• Cut chorizo into half-inch dice. Heat a nonstick skillet to medium-high heat and add chorizo. Once the fat from the chorizo has started to render, after about a minute, add onion and stir. Reduce heat to medium and cook, stirring often, until onion is soft and onion and chorizo have browned slightly. Pour off all but 1 tablespoon of the fat.
• Whisk eggs to break up yolks and add to skillet. Add parsley to taste. Reduce heat to low and cook, stirring and scraping the bottom often (this yields a soft, fluffy texture). Spoon scrambled onto plates and season to taste with pepper and salt (keep in mind that fricos are salty and chorizo is peppery). Break fricos into approximately 3-inch pieces and serve with eggs.

Steps:

• Beat eggs with a whisk or immersion blender until pale yellow.
• Melt butter in medium skillet until foamy. Add beaten eggs to skillet.
• Stir slowly with a rubber or silicone spatula. As soon as eggs begin to form clumps, turn the heat to low and start to fold the curds over on themselves.
• Stir the sliced garlic ramps into eggs halfway through cooking.
• Continue to push eggs around the skillet until they look fluffy and still runny on top.
• Immediately divide between 2 plates and sprinkle with salt and pepper.
• Let rest for a minute or two before serving.

Steps:

• Cut tortillas into quarters; place on a baking sheet coated with cooking spray. Bake at 400° for 3-5 minutes or until crisp. , Meanwhile, in a small skillet, heat 1 tablespoon butter. Crumble chorizo into the pan; add jalapeno and garlic. Cook and stir over medium heat until meat is fully cooked; drain. Stir in tomatoes and Cajun seasoning., In another skillet, heat remaining butter until hot. Add eggs; cook and stir over medium heat until completely set. Divide scrambled eggs between two plates. Serve with chorizo mixture, tortillas and picante sauce.

Steps:

• Heat your Seasoned iron skillet to medium heat.
• In a bowl, crack 4 eggs and beat/mix well.
• Add eggnog (I didn't measure, I just poured what I'm assuming was 1/3 cup. May have been more), and beat together well.
• Once skillet is good and hot, slowly pour egg mixture into skillet and let sit for a few seconds until the bottom is set.
• With a metal spatula, scrape the cooked egg off the bottom of the pan and create a pile in the center making room for more liquid egg to cook. Over stirring leads to smaller pieces of eggs, and reduces the fluff dramatically.
• Continue this way until all the liquid egg has cooked.
• Continue tossing egg bits until throughly cooked.
• Serve topped with a few dashes of ground cinnamon, pinch of nutmeg and a quick swirl of honey (it really only takes a LITTLE swirl).
• Enjoy!

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.

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.

Steps:

• Heat 2 tablespoons olive oil in a large, heavy based pan.
• Add the onion and red and green capsicums, cooking until soft, without browning (approx 4 minutes).
• Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting.
• Add another tablespoon of oil to pan.
• Add chopped chorizo and cook for 5 minutes to release flavours.
• Add the sausage to onion and capsicum mixture.
• Add butter to pan and melt.
• Season the eggs with salt and black pepper.
• Lightly beat,add to pan and scramble until cooked to desired firmness (not too firm though as they will continue to cook).
• Return vegetables and sausage to pan and stir through with basil.
• Serve with hot toast.