Southern Egg Scrambled Breakfast 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:

• In a large skillet, melt butter over medium heat. Add mushrooms, bell peppers, and onions.
• Saute until onions are translucent and tender.
• Add diced ham and stir until steaming.
• In the meantime, in large mixing bowl, crack and add the dozen eggs, salt and pepper to taste, one heaping tablespoon of sour cream.
• Beat with wire whisk until smooth.
• Pour over the ham and vegetable mixture in the skillet.
• Sprinkle the top with the cheese.
• Stir as it cooks until the eggs are no longer shiny.