Seabreezescrambledeggs Recipes

Steps:

• Place the vodka and juices in a plastic container, cover with a lid and shake until combined.
• Fill each glass half full with ice and pour in the drink mixture. Place a frozen lime wedge in each glass and serve.

Steps:

• Mix eggs with milk, tarragon, salt and pepper.
• In a skillet, melt butter over medium high heat.
• Add crab and warm while stirring.
• Add egg mixture and scramble until about 80% done.
• Stir in cream cheese and continue cooking until eggs are set and cream cheese is melted.

Steps:

• Fill a highball glass with ice cubes. Pour in the vodka, cranberry juice, and grapefruit juice; stir to mix.

Steps:

• Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
• Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
• To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

Steps:

• Beat egg in small microwaveable bowl.
• Microwave on HIGH 30 sec. or until set.
• Fill toast slices with egg and 2% Milk Singles.

Steps:

• Add vodka and juices to an ice-filled highball glass (with or without salt-chili rim).
• Add hot sauce to taste.
• Garnish with lime wedge.

Steps:

• Beat eggs then add salt, heat milk and add to eggs.
• Mix together, add butter to milk and egg mixture.
• Pour into four 9x13 pans and bake 350F 20-25 minutes.

Steps:

• Melt the butter in a heavy skillet or nonstick pan. Combine the eggs, salt, pepper, and 2 tablespoons water in a bowl. Briskly whisk, pour into the skillet, and turn the heat very low. Gently stir the egg mixture, lifting it up and over from the bottom as it thickens. Continue to stir until the desired texture is achieved. They thicken and dry out very quickly toward the end, so if you like them soft and moist, remove them from the heat a little before they reach the desired texture; they will continue to cook after being removed from the pan.
• Scrambled Eggs with Ham.
• Add 1/2 cup finely chopped cooked ham to the egg mixture.
• Scrambled Eggs with Cream Cheese.
• Cut 4 ounces cream cheese into small cubes and add to the eggs after they begin to thicken in the skillet.
• Scrambled Eggs with Chives.
• Add 1 tablespoon chopped chives and 1 tablespoon chopped parsley to the egg mixture, and substitute 2 tablespoons cream for the water.
• Scrambled Eggs with Lox.
• Fry 1/2 onion, sliced, and 2 slices lox in the butter before adding the eggs, and eliminate the salt from the mixture.
• Scrambled Eggs with Chicken Livers.
• Fry two chicken livers, diced, in the butter before adding the egg mixture.
• Scrambled Eggs with Asparagus.
• Add 2/3 cup crisp-cooked asparagus, in 2-inch pieces, to the eggs just after they begin to thicken in the skillet.
• Scrambled Eggs with Peppers and Onions.
• Fry 1/2 red pepper, diced, and 1/4 onion, chopped, in the butter for about 5 minutes before adding the egg mixture.
• Scrambled Eggs with Mushrooms.
• Melt the butter in a heavy skillet. Sauté 1 1/2 cups sliced mushrooms with 4 tablespoons finely chopped onion over medium-high heat for 4-5 minutes. Lower the heat before adding the egg mixture.
• Cooking Temperature
• No matter what the technique, it is essential to use low, gentle heat when cooking eggs: egg protein beings to thicken at only 144°F, and toughens rapidly. The only exception is omelets; there the bottom is cooked quickly over medium-high heat, but the surface remains slightly runny, making for a soft interior when folded. Serve cooked eggs on warm, not sizzling hot, plates or they will continue to cook after they are removed from the pan.
• Food Safety and Eggs
• There is an ever-growing concern about the threat of salmonella, bacteria that contaminate eggs, poultry, and meat. Because we often eat eggs lightly cooked and even raw (in sauces like mayonnaise, for instance), they pose a greater threat. In trying to assess the seriousness of the problem, I have consulted government agencies - the Food and Drug Administration, the Agricultural Department, and the Centers for Disease Control - and many other food safety experts. The findings are frustrating because there seems to be no collective information as to how many eggs are infected, and how many people have been stricken with salmonella in this country, so there is no way of knowing the degree of risk one is taking when eating raw or lightly cooked eggs, which are used in many recipes. Government officials recommend that immuno-compromised patients, the very young and the elderly, all of whom are the most severely affected when stricken, should not eat raw or lightly cooked eggs. Until the problem has been licked, the rest of us are consuming eggs that have not been cooked to 165° at our own risk. Incidentally, eggs in cakes, cookies, and breads have been sufficiently cooked to be safe.