Whipped Scrambled Eggs 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:

• Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
• Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

Steps:

• Melt butter in frying pan over low heat, without burning.
• Meanwhile, break eggs into blender. Add two tablespoons of melted butter, salt and pepper. Blend until the mixture is foamy.
• Add eggs to frying pan and cook over very low heat, stirring constantly with a spatula or wooden spoon. Remove the pan frequently from the heat to prevent overcooking. When the eggs are still moist remove from heat.
• Serve at once on warmed plates. Accompany with hot bread or toast.

Steps:

• In a medium mixing bowl crack 6 large eggs into the bowl and then add 6 tablespoons of cold tap water. Beat together, then add to a non stick pan with 2 tablespoons of margarine or whipped butter.
• Cook over medium heat and be vigilant by constantly stirring. When done, sprinkle with your desired amount of salt and pepper.
• * Tip for lesser eggs or more eggs per batches.
• The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.

Steps:

• Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

Steps:

• Warm a skillet to medium heat.
• Coat skillet with butter spray.
• Add onion - cook until slightly clear. If using frozen spinach, add with onion. When onion is clear and frozen spinach is partially cooked, move on to next step.
• Whisk eggs and Miracle Whip until bubbly. This makes the eggs fluffier.
• Pour eggs over onions. If using fresh spinach, add now. Scramble.
• When eggs start looking creamy instead of clear, add cheese. Scramble.
• When cheese melts and eggs are cooked to your liking, sprinkle paprika and pepper (and salt, if needed) over the top.
• Let sit for a minute or two with heat turned off. Serve.

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.