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
SOFT SCRAMBLED EGGS WITH BRIE
Provided by Food Network Kitchen
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
- Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
- Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.
SCRAMBLED EGGS
Alton Brown's technique for delicate, soft, creamy eggs. Does this man have this down to a science? You bet he does.
Provided by PalatablePastime
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
- Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here.
- Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.
- When the butter is completely melted, add the eggs to the pan.
- You should not see instant action around the edges of the egg- if you do, your heat is way too high.
- Don't jump right in with your spoon and stir the things to death.
- As they start to cook, you will see curds form from the bottom.
- Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
- As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
- When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.
- If you desire smaller curds, you can chop the egg a bit and stir lightly.
- Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.
Nutrition Facts : Calories 317.2, Fat 25.6, SaturatedFat 11.8, Cholesterol 593.8, Sodium 705.4, Carbohydrate 1.5, Sugar 0.6, Protein 19.2
SOFT SCRAMBLED EGGS WITH SMOKED SALMON AND AVOCADO
MMMM! This is a wonderful breakfast idea for guests OR if you want to treat yourself. Make sure you scramble the eggs slowly on low heat, it really is the key to perfect scrambled eggs. From Tyler Florence. :-)
Provided by LifeIsGood
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Crack eggs into a bowl and add the cream, whisk until the eggs look foamy. (Important to whisk to incorporate air into the egg mixture.makes the scrambled eggs turn out light and fluffy.).
- Heat a large nonstick skillet over medium heat.
- Add butter and melt until it foams, then turn the heat down to low.
- Slowly pour in the egg mixture.
- Using a rubber spatula, slowly stir the eggs from the outside of the pan to the center. (Once eggs begin to set, stirring slowly will create large, fluffy results.).
- *This takes approximately 10 minute Don't let the eggs brown. Be patient!
- Season the eggs with salt and pepper.
- Serve with slices of avocado and smoked salmon. Garnish with chives, if desired.
SOFT HERB SCRAMBLED EGG WITH ASPARAGUS
A luxurious breakfast for two...
Provided by Jane Hornby
Categories Breakfast, Brunch, Main course, Treat
Time 15m
Number Of Ingredients 6
Steps:
- Steam asparagus spears for 4-5 mins until tender.
- Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
- Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.
Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 21 grams protein, Sodium 1.58 milligram of sodium
SOFT SCRAMBLED EGGS WITH AVOCADO
Steps:
- Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.
SALTIE'S SOFT-SCRAMBLED EGGS
This is a technique that achieves the best of both over easy and scrambled eggs.
Provided by Caroline Fidanza
Categories Breakfast Brunch Egg Quick & Easy
Yield 1 serving
Number Of Ingredients 4
Steps:
- Melt the butter in a nonstick skillet over medium heat. Break the eggs into the pan when it is warm but not yet hot. Sprinkle the eggs lightly with salt.
- Let the pan heat up, and don't move the eggs until the egg whites begin to set. Using a heat-resistant spatula, move the whites around the pan to help them cook through, while keeping the yolk unbroken, for about 30 seconds. When the whites fluff up and are almost completely set, remove from the heat and fold the yolks into the whites. The residual heat should cook the whites through and leave the yolks soft. This is kind of like scrambling an over easy egg.
- Sprinkle with herbs, if desired.
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HOW TO MAKE SOFT, CREAMY SCRAMBLED EGGS | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
- Begin warming your pan: Place the pan over low heat on your stove. Add a teaspoon of butter and let it begin to melt while you whisk the eggs.
- Whisk the eggs together: Crack all the eggs into a bowl. Whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy.
- Season the eggs: Whisk the salt and a few grinds of pepper into the eggs. If you like, also add a tablespoon of cream or milk. Whisk to combine.
SOFT SCRAMBLED EGGS - COOKED BY JULIE
23 SOFT FOODS TO EAT AFTER SURGERY OR FOR A SORE THROAT ...
From eatthis.com
- Scrambled Eggs. Don't just reserve these for breakfast! The overall nutrient quality of eggs makes them a nice option from morning to night, says Julie Upton, MS, RD, a registered dietitian in San Francisco, California and the co-founder of Appetite for Health.
- Applesauce. While crunchy fruits like apples and chewy ones like pineapple are best avoided after surgery, applesauce is a smart option to score similar benefits.
- Mashed Bananas. And while applesauce is an easy choice, you don't have to just munch on mashed-up apples! Bananas are another option you can try out. "Applesauce is a standard recommendation, but you don't have to limit yourself just to sauce of apples," says Kristin Koskinen, RDN, LD, CD, a registered dietitian nutritionist in Kennewick, Washington, and the founder of Eat Well, Live Well.
HOW TO MAKE EGGS IN THE MICROWAVE (SCRAMBLED & SOFT-BOILED)
From yummytoddlerfood.com
- Crack an egg into a heat-safe bowl. Beat lightly with a fork. Cook in the microwave for 30 seconds on normal heat. Remove and fluff and break up with fork until it resembles scrambled eggs. (Depending on your microwave, you may need 5-10 seconds more, but know that it continues to cook as you stir it.)
- Place the egg into a heat-safe bowl or glass measuring cup. Cover with boiling water by 1-inch. Cook in the microwave for 60 seconds on normal heat. Remove egg to a bowl or towel. Let cool down until you can handle it, about 1 minute. Peel. Slice or dice and serve.
CHEESY MASCARPONE SOFT SCRAMBLED EGGS WITH GREEN PEAS
From more.ctv.ca
- Place the green peas, Parmesan, and 1/4 cup (60 milliliters) mascarpone in a food processor and pulse until most of the peas are broken down and the cheese is incorporated.
- Crack the eggs into a large bowl and whisk in the remaining 1/3 cup (75 milliliters) mascarpone. Melt the butter in a large non-stick frying pan over medium heat. Pour the egg mixture into the pan and cook slowly, pushing the eggs around the pan with a rubber spatula. When the eggs are three-quarters cooked, after about six minutes, add dollops of the pea and mascarpone mixture. Continue to cook gently and stir, allowing the cheese to melt.
- To serve, transfer the Mascarpone Soft Scramble to a serving plate and season with salt and pepper.
EASY SCRAMBLED EGGS FOR BABY (6+ MONTHS) - BABY FOODE
From babyfoode.com
- Melt: Heat a medium skillet over medium-low heat. Add in butter and let it melt. When it is bubbling, add in the whisked eggs.
PERFECTLY SOFT SCRAMBLED EGGS - WHAT'S GABY COOKING
From whatsgabycooking.com
- In a medium bowl, crack the eggs and whisk together. In a large non-stick skillet, add the Land O Lakes® Butter with Olive Oil and Sea Salt over medium low heat. Once it is bubbling, carefully pour the eggs into the hot pan and season with salt and pepper. Using a spatula, slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly. Add the fontina while the eggs are still runny and continue to slowly cook.
- Once the eggs are cooked, season them with additional salt and pepper depending on your preferences and top with chives. Serve immediately.
- Can be served straight in the skillet. On top of toasted bread. Over a bowl of roasted vegetables or however you prefer your eggs in the morning.
SOFT SCRAMBLED EGGS WITH GREEN ONIONS - FOOD BANJO
From foodbanjo.com
- Crack the eggs into a small bowl. Add the heavy cream. Whisk together. Add the green onions and stir. Set aside.
SOFT SCRAMBLED EGGS, SO CREAMY! - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
- Heat a 10-inch nonstick skillet over medium-low heat. Add the butter and swirl to coat. When foam subsides, pour the eggs into the skillet.
- Allow the eggs to cook briefly, until the edges begin to set. This will be a matter of seconds. With a rubber spatula, start pushing the eggs across the skillet, back and forth, gently. Push rather than stirring, to keep the curds large and fluffy. If the eggs are cooking too fast, lower heat to low.
SOFT-SCRAMBLED EGGS WITH SMOKED SABLEFISH ... - FOOD & WINE
From foodandwine.com
- In a medium nonstick skillet, combine the beaten eggs with the heavy cream and 1/2 tablespoon of the butter. Cook the eggs over moderately low heat, whisking them constantly, until small curds form and the eggs are creamy, 5 to 7 minutes. Remove the skillet from the heat.
- Gently stir the remaining 1/2 tablespoon of butter into the eggs and season them lightly with salt. Spoon the eggs into 2 serving bowls and top with the sliced sablefish. Garnish with trout roe, sliced scallions and a dollop of sour cream. Serve right away with toasted bagels.
BASICS BY THE BAKERMAMA: HOW TO SOFT SCRAMBLE EGGS
From thebakermama.com
- In a large mixing bowl, whisk the eggs with the salt and milk until pale yellow in color and no visible egg whites remain.
- In a large skillet, melt the butter over medium-low heat. When the butter is barely bubbling, add the eggs and cook, gently folding and pushing them around with a spatula, until the eggs form soft curds and are just barely set. Remove from the heat and serve.
SOFT SCRAMBLED EGGS WITH HAM AND TRUFFLES - FOOD & WINE
From foodandwine.com
- Whisk eggs in a medium saucepan until thoroughly blended. Whisk in broth. Place saucepan over low heat; cook, whisking gently and constantly and scraping bottom of pan so as not to incorporate any air (you should not see any bubbles on sides of pan), until eggs begin to thicken, form fine curds, and have the texture of loose polenta, 5 to 6 minutes. Quickly whisk in crème fraîche and salt until blended. Immediately remove from heat, and, using a large spoon or rubber spatula, stir in butter until melted. Stir in truffles, if using; chives; and salt to taste.
- Spoon eggs into warmed bowls, and drape with ham slices. Serve immediately with toasted brioche slices.
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