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.
PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
- Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
- Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.
LUXURY SCRAMBLED EGGS
These eggs are wonderful. The cream cheese really provides a richness that makes them special. Slightly adapted from a recipe by Shellagh Connelly, as I like my eggs even more luxurious. :-)
Provided by evelynathens
Categories Breakfast
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
- In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
- Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
- Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.
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
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
LUXURY FLUFFY SCRAMBLED EGGS
Make and share this Luxury Fluffy Scrambled Eggs recipe from Food.com.
Provided by GetItRite.co.uk
Categories Breakfast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.
- Heat pan and add oil only when pan is hot.
- Whisk eggs again briefly then mix in the cheese (if using).
- Pour into the hot skillet and let bottom crust form then flip over with a small heat-proof spatula (DO not overcook the eggs, they will cook more when removed to a plate!).
- Flake scrambled eggs and serve.
Nutrition Facts : Calories 172.1, Fat 10.7, SaturatedFat 3, Cholesterol 172.5, Sodium 301, Carbohydrate 2.3, Sugar 0.8, Protein 15.6
LUXURY SCRAMBLED EGGS
I LOVE these scrambled eggs; this is the only way I'll make them. So rich and creamy, perfect served with bacon for a cold day's brunch. This recipe is from a box set I got years ago called 1001 Recipes for Pan or Wok.
Provided by Droopy Drawers
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel and crush garlic. Break the eggs into a large bowl, whisk until light and frothy. Season well with salt and pepper. Stir in the nutmeg.
- Melt the butter over a low heat in a small heavy saucepan. Add the garlic and cook gently for about 1 minute, or until softened but not browned.
- Add the eggs to the pan, stir rapidly with a fork for 3 - 4 minutes or until almost scrambled.
- Stir in the cream and parsley. Remove from heat and continue to stir until eggs are just set. Allow to stand for about 1 minute,
- Serve on toast if desired.
- Enjoy.
Nutrition Facts : Calories 270, Fat 23, SaturatedFat 11.3, Cholesterol 464, Sodium 192.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.9, Protein 13.3
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