JAKE'S SCRAMBLED "EGGS"
This tofu scramble is my favorite breakfast. It's quick, easy, and perfectly seasoned for eating alone or on a sandwich. Originally published by user submission at VegWeb.
Provided by Nourished Homestead
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Crumble tofu into bowl. Add the rest of the ingredients and stir until evenly coated.
- Heat in an oiled skillet for about 8 minutes, until mixture begins to brown slightly.
Nutrition Facts : Calories 190.9, Fat 10, SaturatedFat 2, Sodium 564.2, Carbohydrate 8.5, Fiber 4, Sugar 1.7, Protein 21.9
THE SECRET TO FLUFFY SCRAMBLED EGGS
In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.
Provided by Edible Times
Time 15m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
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.
THE BEST SCRAMBLED EGGS
For silky, outrageously good scrambled eggs, cook them low and slow. This method, which Mark Bittman learned from James Beard, is very low and very slow: you place the eggs over very low heat, stirring frequently, breaking up the curds as they form. The results are without compare. Make them for breakfast on the weekend, while the coffee brews and the bacon fries.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, editors' pick
Time 40m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
- Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
- Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams
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.
More about "jakes scrambled eggs recipes"
JACQUES PéPIN'S CLASSIC SCRAMBLED EGGS - YOUTUBE
From youtube.com
Author American Masters PBSViews 706.8K
BOBBY FLAY'S BEST TIPS FOR HOW TO MAKE PERFECT …
From foodnetwork.com
HOW TO MAKE THE ABSOLUTE BEST SCRAMBLED EGGS EVER
From bonappetit.com
SCRAMBLED EGGS | RECIPETIN EATS
From recipetineats.com
SCRAMBLED JAKE'S - SCRAMBLED JAKE'S BREAKFAST CO.
From scrambledjakes.com
HOW TO MAKE THE BEST SCRAMBLED EGGS - SIMPLY RECIPES
From simplyrecipes.com
JAKE'S SCRAMBLED EGGS - VEGWEB.COM
From vegweb.com
SOFT AND CREAMY SCRAMBLED EGGS - INSPIRED TASTE
From inspiredtaste.net
JAKE’S SCRAMBLED “EGGS – RECIPEFUEL | RECIPES, MEAL PLANS, DIET …
From recipefuel.com
HOW TO MAKE CATHERINE MCCORD'S PULL-APART EGG SANDWICHES
From thepioneerwoman.com
MENUS - SCRAMBLED JAKE'S BREAKFAST IN KNOXVILLE TN
From scrambledjakes.com
SPINACH AND FETA SCRAMBLED EGGS RECIPE RECIPE | RECIPES.NET
From recipes.net
BEST JAKES SCRAMBLED EGGS RECIPES
From alicerecipes.com
HOW TO MAKE THE FLUFFIEST SCRAMBLED EGGS - ALLRECIPES
From allrecipes.com
FLUFFY SCRAMBLED EGGS (STEP BY STEP!) - THE COZY COOK
From thecozycook.com
PERFECT SCRAMBLED EGGS - SOUTHERN BITE
From southernbite.com
TURKISH PEPPERS, TOMATOES AND EGGS: HOW TO COOK THE PERFECT …
From theguardian.com
THIS IS THE BEST COOKING FAT FOR MAKING THE FLUFFIEST SCRAMBLED EGGS ...
From salon.com
ENJOY SCRAMBLED EGGS? TRY THE TURKISH STYLE WITH THIS EASY …
From food.ndtv.com
5 WAYS INA GARTEN UPGRADES SCRAMBLED EGGS - SIMPLY RECIPES
From simplyrecipes.com
SCRAMBLED EGG TORTILLA WRAP (RECIPE) - THE EPOCH TIMES
From theepochtimes.com
HOW TO MAKE PERFECT SCRAMBLED EGGS FOR BREAKFAST
From youtube.com
You'll also love