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
LOW AND SLOW SCRAMBLED EGGS
Provided by Food Network
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
- Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
- This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time. Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you?
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
TRUFFLED SCRAMBLED EGGS
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.
SLOW-COOKED SCRAMBLED EGGS WITH CAVIAR
Steps:
- Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.
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