INDIAN SCRAMBLED EGGS
This Indian-flavored version of scrambled eggs isn't full of dairy and fat. Some simple vegetables and seasonings make your morning scrambled eggs a sure delight! Serve with toast or chapati bread.
Provided by Neha
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
- Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
- Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 17 g, Cholesterol 372 mg, Fat 19.8 g, Fiber 3.9 g, Protein 15.4 g, SaturatedFat 4.1 g, Sodium 746.4 mg, Sugar 8.8 g
SCRAMBLED EGGS WITH A TWIST
I was looking to spice up my eggs and stumbled on this idea. It is now a favorite in our house. Quick and Easy.
Provided by Amaya
Categories Breakfast
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Scramble Eggs as normal, salt and pepper to taste.
- When Eggs are not runny, add Chicken and Pickles.
- When Eggs are done, mix in applesauce and serve.
- Amounts can be changed to taste.
Nutrition Facts : Calories 287.5, Fat 12.8, SaturatedFat 3.9, Cholesterol 450.4, Sodium 1020.2, Carbohydrate 20.4, Fiber 1.8, Sugar 3, Protein 22.9
SCRAMBLED EGGS WITH A TWIST
For when you want something a little different from normal scrambled eggs this idea sprang up and made an excellent breakfast !
Provided by AskCy
Categories Breakfast
Time 35m
Yield 2 slices of toast per serving, 1 serving(s)
Number Of Ingredients 10
Steps:
- Put the tomatoes into an oven proof dish and drizzle with the olive oil then sprinkle with a little salt and pepper. Place in a medium hot oven (150°C - 180°C) for about 30 minutes so they soften and cook through.
- when the tomatoes are almost done start beating together the eggs and milk.
- Warm a pan and put the butter in so it melts and coats the bottom.
- Add the eggs and keep stirring gently as it cooks.
- Toast the bread and butter it.
- Place the eggs on the toast (buttered if you like).
- Place the scrambled eggs (I like mine soft and creamy but you may want to cook yours a little longer) on the toast.
- Put the tomatoes on and sprinkle the fresh basil, parmegano cheese, sea salt and black pepper on.
- Serve straightaway.
Nutrition Facts : Calories 694.8, Fat 54.7, SaturatedFat 17.3, Cholesterol 466.5, Sodium 714, Carbohydrate 30.7, Fiber 1.9, Sugar 4.3, Protein 20.7
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
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.
SCRAMBLED EGGS WITH A TWIST
This came from a college roommate. It has been a tried and true recipe for over 20 years.
Provided by Lee Ann Van Schoick @packrat54
Categories Breakfast Casseroles
Number Of Ingredients 3
Steps:
- Combine all ingredients. Add any seasonings at this point.
- Cook over low to medium heat, while stirring, until the eggs set.
- If you add the milk the eggs will be creamy. Without the milk the eggs will set up just like regular scrambled eggs.
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
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