15 SECOND CREAMY SCRAMBLED EGGS
From Food 52 - featured in The Creamiest Scrambled Eggs, Thanks to a Genius Trick - original website - https://food52.com/recipes/36211-lady-pups-s-magic-15-second-creamy-scrambled-eggs
Provided by Gagoo
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 551.5, Fat 49.5, SaturatedFat 27, Cholesterol 651.8, Sodium 227.8, Carbohydrate 6.4, Sugar 1.7, Protein 19.9
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
EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
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.
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