Super Creamy Scrambled Eggs Recipes

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:

• Stir soup until smooth.
• Beat in eggs and pepper.
• In a skillet, melt butter, and cook egg mixture in butter, stirring lightly, until eggs set (will still be very moist).
• Sprinkle with parsely to garnish, if desired.

Steps:

• Beat the eggs lightly.
• Add the cream, wine, salt and pepper and mix well.
• Melt the butter in a large skillet over med low heat.
• Add the egg mixture, and cook gently until eggs are almost firm, stirring occasionally, you want the eggs very moist still.
• Stir in the cream cheese and stir until it melts and blends.
• Serve HOT.

Steps:

• Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous.
• Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set.
• Transfer to a plate and serve immediately.

Steps:

• In a medium bowl, combine milk and cornstarch; whisk to combine. Add eggs, a pinch of salt and pepper, and whisk until well-combined.
• In a medium nonstick skillet over medium heat, melt butter. When foaming subsides, add egg mixture. Let set, 15 seconds, and then, using a heat-proof rubber spatula, begin scraping the bottom and sides of the skillet in a continuous motion, gently folding the eggs to scramble. Remove skillet from heat when eggs begin looking fluffy and curdled but not entirely set, about 1-2 minutes; do not overcook. Continue folding and stirring for an additional 30 seconds off the heat.
• Serve while eggs are hot and still slightly loose in places. Top with chopped herbs, season to taste with salt and pepper, and serve, with bacon, fruit, or on their own.

Steps:

• Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
• Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

Steps:

• Crack 3 eggs into a medium bowl.
• In a separate bowl, evenly whisk together the milk and cornstarch until it's lump free.
• Add the milk and cornstarch mixture to your eggs and beat until smooth. Season with salt to taste.
• Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter is melted and bubbly, but before it browns.
• Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up.
• Then remove the skillet from the heat (yes, remove!) and start stirring the eggs, making 1 full circle per second - 1, 2, 3 . . . (if you use a mini skillet instead of a large one, it may need a few more seconds).
• For about 11 or 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you're scrambling).
• This is when you transfer them onto a plate. Do not wait until they look fully cooked.

Steps:

• Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
• Whisk eggs with salt until completely combined and very foamy.
• Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

Steps:

• Whisk eggs, salt and pepper until blended.
• Melt butter in a large skillet over low heat.
• Pour egg mixture in the skillet.
• Cook over low heat just until the eggs begin to set.
• Add cream cheese to the eggs.
• Cook until eggs are the desired degree of doneness and the cream cheese melts, stirring gently.
• Sprinkle with the chives and parsley.
• Serve immediately.