Scrambled Eggs With Fresh Morels And Shrimp Recipes

Steps:

• Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.

Steps:

• Melt half the butter in a small skillet over high heat. Add the morels and shallots and sauté until they are tender, about 8 minutes. Season to taste with salt and pepper and remove from the heat.
• Melt the remaining butter in a heavy nonstick skillet over medium-low heat. Add the eggs and cook, stirring gently but constantly, until the eggs have coagulated but retain a soft, custardy consistency. Season with salt and pepper.
• Transfer the eggs to two warm plates and spoon half the morel mixture on top of each portion.

Steps:

• Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
• Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
• Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
• When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.

Steps:

• Whisk eggs, herbs, salt, and pepper in bowl until just blended. Stir in butter. Heat oil in heavy large skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Add shrimp and garlic. Saute until shrimp are just opaque in center, turning occasionally, about 2 minutes. Pour egg mixture over. Cook until butter melts and eggs are just set but still creamy, stirring often, about 1½ minutes. Spoon onto platter.

Steps:

• In a large skillet, saute the onion, green pepper and garlic in 1 tablespoon butter until tender. Stir in shrimp. Remove to a bowl and keep warm. , In the same skillet, melt remaining butter over medium heat. Add eggs; cook and stir until completely set. Stir in the shrimp mixture, salt and pepper. Sprinkle with cheese. , Remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.

Steps:

• Saute mushrooms in butter.
• Add three eggs and scramble into the mushrooms and butter.
• Salt and pepper to your taste.
• Cook until done to your likeness.
• Serve with toast.

Steps:

• Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
• Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
• Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
• When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.