SCRAMBLED EGGS WITH MIXED HERBS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Whisk together eggs, 1 teaspoon water, and coarse salt in a bowl. Heat a small nonstick skillet over medium-high. Swirl in butter and heat until foamy. Add egg mixture and cook, using a heatproof flexible spatula to push eggs toward center of pan to form large, soft curds, about 30 seconds.
- While eggs are still slightly runny, remove from heat and stir in herbs. Sprinkle with flaky salt and serve, with baguette and chives.
CRABMEAT SCRAMBLE
We enjoy this as a Sunday brunch before church. Growing up on farms, we both learned to eat what was raised and the eggs that were gathered never went to waste with this incredible breakfast. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside., In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set.
Nutrition Facts : Calories 349 calories, Fat 21g fat (10g saturated fat), Cholesterol 535mg cholesterol, Sodium 741mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 35g protein.
SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES
Provided by Food Network
Time 35m
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
- WILD MUSHROOMS:
- Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;
SCRAMBLED EGGS WITH HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.
BEST SCRAMBLED EGGS
I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.
Provided by mimo1099
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 8m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g
EGGS WITH CRAB MEAT
This is an old Madame Wong recipe that I tried for the first time last night. It came out like a great big, loose, egg fu yung, or 'egg stew' and was total comfort food on a cold night. I changed a couple of things (added more egg and scallion and less oil) but this is pretty close to the original recipe. I think this recipe could really be played around with...I plan on trying it with small, cooked shrimp and, perhaps, adding some chopped spinach for more color and nutrition. One thing for sure, don't omit or substitute the fresh ginger!! The ginger is what made this so special for us. A non-stick wok is very useful for this recipe.
Provided by Hey Jude
Categories Lunch/Snacks
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork.
- Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside.
- Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice.
WHISPERY SCRAMBLED EGGS WITH CRABMEAT AND HERBS
"Whisking the eggs vigorously (even with an immersion blender) yields fluffy, whispery results" says Kim Sunee. This recipe is adapted with permission from her book, Trail of Crumbs; Hunger, Love and the Search for Home.;) These eggs deserve a delicious sparkling wine, but the right bottle matters. A highly crisp, golden Champagne won't work as well here as a fuller-bodied, rich rosé sparkler that will complement both the crabmeat and the protein of the eggs, and look beautifully festive as well. Rosé Champagnes are very pricey; opt instead for a top-notch California rosé sparkler such as Gloria Ferrer Brut Rosé 2005 from Sonoma, California.
Provided by Manami
Categories Breakfast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute.
- Add creme fraiche, salt, and pepper; beat vigorously with a whisk for 1 minute.
- Heat butter and oil & crushed red pepper flakes in a large nonstick skillet over medium-high heat.
- Add shallot to pan; saute 2 minutes, stirring frequently.
- Stir in parsley, tarragon, and thyme; reduce heat to medium-low.
- Whisk egg mixture.
- Add egg mixture to pan; cook 1 minute, stirring occasionally.
- Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently.
- Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving.
- Garnish with thyme sprigs and serve with hot sauce, if desired.
Nutrition Facts : Calories 820.7, Fat 16.2, SaturatedFat 4.8, Cholesterol 219.2, Sodium 1811.6, Carbohydrate 134.8, Fiber 7.8, Sugar 1.1, Protein 31
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WHISPERY EGGS WITH CRABMEAT AND HERBS RECIPE
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- Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute. Add crème fraîche, salt, and pepper; beat vigorously with a whisk for 1 minute.
- Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallot to pan; sauté 2 minutes, stirring frequently. Stir in parsley, tarragon, and thyme. Reduce heat to medium-low. Whisk egg mixture. Add egg mixture to pan; cook 1 minute, stirring occasionally. Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently. Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving. Garnish with thyme sprigs and serve with hot sauce, if desired.
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