BUFFET SCRAMBLED EGGS
Steps:
- In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside., In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.
Nutrition Facts : Calories 304 calories, Fat 24g fat (11g saturated fat), Cholesterol 464mg cholesterol, Sodium 692mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
SIMPLE SCRAMBLED EGGS
Slow and steady wins the race! Cooking over low heat ensures soft and luscious scrambled eggs. If you like, at the very end stir in 1/2 cup of your favorite shredded cheese, such as aged Cheddar or Gruyere.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
- Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.
EASY FLUFFY SCRAMBLED EGGS
These scrambled eggs are fluffy like no other.
Provided by alfonso
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
- Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 6.4 g, Cholesterol 380.5 mg, Fat 25.6 g, Fiber 0.3 g, Protein 16.2 g, SaturatedFat 6.3 g, Sodium 1347.2 mg, Sugar 5.8 g
SIMPLE SCRAMBLED EGGS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, unsalted butter
Provided by Betsy Carter
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, whisk the eggs. Add salt and pepper to taste. Whisk to combine.
- Add the butter to a nonstick skillet over medium heat. Once the butter has melted and begins to bubble, turn the heat to low, and add the eggs.
- Using a spatula, gently push the eggs back and forth across the pan until they are cooked to your liking.
- Enjoy!
Nutrition Facts : Calories 115 calories, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
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
SWEDISH COUNTRY STYLE SCRAMBLED EGGS
This recipe came from the worn out cookbook of my former neighbor whose parents came from Sweden. When she died I got all her cookbooks so there are some authentic recipes to be found. I have yet to try these but believe me she was a great cook!
Provided by LAURIE
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in a fry pan.
- Stir in the flour until blended.
- Add the milk, mixing well.
- Cook over low heat for 10 minutes.
- Carefully beat the eggs into the sauce.
- Season with salt and pepper.
- Serve with fried bacon or sausages.
Nutrition Facts : Calories 247.6, Fat 16, SaturatedFat 7.6, Cholesterol 346.2, Sodium 781.6, Carbohydrate 10.7, Fiber 0.1, Sugar 0.6, Protein 14.9
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- Mix eggs, dairy, salt, and pepper in a bowl until blended. Heavy whisking will result in lighter, fluffier eggs, less whisking will produce a denser egg.
- Add butter to a 13 x 9″ pan or equivalent size casserole, turning casserole to coat sides. Pour the eggs into the center and bake until the eggs begin to set, 8 to 12 minutes.
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- Crack the eggs into a small bowl and whisk together until very well combined. Add salt and pepper. (Start with about 1/4 teaspoon salt.)
- Put a medium-sized nonstick skillet over medium heat and add the butter. Swirl the butter around until melted completely, then reduce the heat to medium low. Add the eggs. Use a spatula to stir the eggs around the pan. It may take a few minutes before the eggs start to form curds. Use the spatula to push and fold the eggs over on themselves, being sure to push the liquidy parts of the egg to make contact with the skillet. Stir frequently. Once the eggs are mainly set but still wet, remove the pan from the heat. Then continue to stir until they are done to your liking*. Serve immediately.
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