Scrambled Eggs With Tamales Recipes

Steps:

• Preheat oven to 350F.
• Drain tamales, reserving 1/2 of sauce from can. Remove paper wrappings from tamales; place tamales in single layer in 10 X 6-inch baking dish.
• Cover with reserved sauce. Bake 10 minutes or until heated through.
• Whisk eggs, milk and salt in medium bowl. Set aside.
• Melt butter in large skillet over medium heat. Add tomato, onion and chilies. Cook 2 minutes or until vegetables are heated through.
• Add egg mixture. Cook, stirring gently, until eggs are soft set.
• Remove tamales from oven. Spoon eggs over tamales: sprinkle with cheese.
• Broil 4 inches below heat 30 seconds or just until cheese melts.

Steps:

• Preheat oven to 350 degrees.
• Drain tamales, reserving 1/2 of sauce from can.
• Spray a 10 x 6 inch baking dish with cooking spray.
• Remove paper wrappings from tamales.
• Place tamales in a single layer in baking dish.
• Cover with reserved sauce.
• Bake 10 minutes or until heated through.
• Whisk eggs, milk and salt. Set aside.
• Melt butter in a large skillet over medium heat.
• Add tomato, onion and chiles.
• Cook for about 2 minutes until vegetables are heated through.
• Add egg mixture.
• Cook, stirring gently until eggs are soft set.
• Remove tamales from oven and spoon eggs over tamales.
• Sprinkle with cheese.
• Broil 4 inches below heat 30 seconds or just until cheese melts.

Steps:

• 1. Preheat oven to 350F.
• 2. Drain tamales, reserving 1/2 of sauce from can.
• 3. Remove paper wrappings from tamales; place tamales in single layer in 10 X 6-inch baking dish.
• 4. Cover with reserved sauce. Bake 10 minutes or until heated through.
• 5. Whisk eggs, milk and salt in medium bowl. Set aside.
• 6. Melt butter in large skillet over medium heat.
• 7. Add tomato, onion and chilies.
• 8. Cook 2 minutes or until vegetables are heated through.
• 9. Add egg mixture. Cook, stirring gently, until eggs are soft set.
• 10. Remove tamales from oven.
• 11. Spoon eggs over tamales: sprinkle with cheese.
• 12. Broil 4 inches below heat 30 seconds or just until cheese melts.

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:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

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.

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:

• Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
• In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
• Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
• Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.

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.