Cheesy Scrambled Eggs Low Fat Low Chol Low Sugar Recipes

Steps:

• In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
• Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

Steps:

• Preheat a 6-8" skillet over medium heat, remove from heat source and spray with cooking spray and return to heat.
• Crack or measure eggs and deposit into bowl with high sides, add salt and pepper, beat eggs with fork or whisk until well blended.
• Pour egg mixture into heated skillet and stir slowly until egg begins to follow cooking utensil around the pan. I use a nylon spoon, but you can use an egg turner [commonly, but erroneously referred to as a "spatula"], etc.
• Add the cheese and stir to evenly distribute the cheese as it melts. Stirring slowly, cook until eggs are no longer runny and are light and fluffy. Three to four minutes total should do it. Remove to plate and serve with lightly buttered toast.

Steps:

• Whisk eggs and sour cream in a bowl until creamy and smooth.
• Mix in cheese.
• Season with salt and pepper.
• Melt butter in skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency.
• Mix in basil during the final minutes of cooking.

Steps:

• Slice the cheese into tiny squares.
• Crack the eggs into a bowl and mash them up with a fork.
• (Be sure to wash the fork to prevent raw egg poisoning.) Put the butter on a pan on a stove-top set on high.
• Let it melt and move it around until it covers the entire pan.
• Pour the cheese and the eggs into the pan, and using a fork or something else, spread the eggs around, never letting them stay in one space too long.
• Take the eggs out when you desire according to wether you like them hard or soft.
• Enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13-inch baking dish. Tilt dish to coat bottom with butter.
• Beat eggs, Cheddar cheese, seasoned salt, hot pepper sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
• Bake in preheated oven for 15 minutes, stir, and continue baking until eggs are set in the middle, 15 to 20 minutes more. Serve immediately.