Scrambled Ktarian Eggs 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:

• Beat the eggs with the egg yolk in a bowl until smooth and evenly yellow.
• Put the beaten eggs in a small saucepot with the butter. Cook over medium heat, stirring the entire time with a spatula. The eggs should begin to thicken; transferring them on and off the heat will allow you to control the temperature, creating soft creamy eggs. When the eggs start to become thick and soupy, season with salt and pepper. Return to the heat and cook until desired doneness is achieved; if you'd like them cooked more, simply apply more heat.
• Mix in the sour cream and garnish with chives if using.

Steps:

• In a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil.
• After a couple of minutes, add mushrooms, snow peas, and pepper.
• Stirfry until mushrooms start to brown, and lose most of their moisture.
• Add chopped scallions. Stir fry for another couple of minutes while drizzling half of the soy sauce over ther mixture.
• Remove vegetables from skillet.
• Add the remaining oil, then eggs.
• When eggs start to bubble around the edges, stir them with a spatula until scrambled.
• Just before eggs are completely cooked, add vegetables and mix thoroughly.
• Serve warm, with remaining soy sauce drizzled over top after cooking.

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:

• Snip the bacon into thin strips.
• Heat the oil in a large frying pan.
• Add the bacon, fry gently stirring often, till it starts to crisp.
• Remove from pan, leaving the oil, keep warm.
• Thinly slice the onion and fry gently until starting to brown at the edges.
• Remove the onion from the pan and add to bacon, keep warm.
• Slice the pepper and fry gently until softened.
• Whisk the eggs with a fork.
• Drain off any excess oil in the pan.
• Return the bacon and onion to the pan and warm though.
• Pour the eggs over the mixture and leave until cooked halfway through.
• Flip the egg mixture in sections, at this point it will break up and look a bit messy.
• Cook for a further minute or until the eggs are still just runny in the middle.
• Serve on warmed plates, add freshly ground black pepper.