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
SLOW SCRAMBLED EGGS
Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Serves 8 to 10
Number Of Ingredients 3
Steps:
- Melt butter in a saucepan over medium heat. Add eggs and cook, stirring and scraping bottom of pan occasionally to prevent sticking, until large curds form and mixture is mostly set but still wet, 8 to 10 minutes. Remove from heat; stir in 1/2 teaspoon salt. Immediately transfer to a bowl; serve.
SCRAMBLED EGGS WITH CAVIAR
Provided by Bryan Miller And Pierre Franey
Categories breakfast, easy, quick, main course
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a bowl, beat eggs and cream until well blended.
- In a saucepan over medium flame, melt one tablespoon of the butter. Add eggs, and cook over medium-low heat, stirring all around sides and bottom with a plastic spatula. When mixture is slightly thickened, add remaining butter and salt to taste. Do not overcook eggs or they will toughen. When eggs are firm but moist, remove from heat.
- Transfer eggs to individual warm ramekins. Top each with a tablespoon of caviar. Serve immediately.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 27 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 354 milligrams, Sugar 1 gram, TransFat 0 grams
OEUFS BROUILLES A LA MICHEL GUERARD (FRENCH SCRAMBLED EGGS WITH CAVIAR)
Steps:
- With a serrated knife, cut each egg shell about 1/2-inch from the pointed end. Empty the raw eggs into a bowl and reserve. Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely.
- Over very low heat melt the butter in a saucepan just large enough to hold the eggs. Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid.
- Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper.
- Place the dried eggshells in egg cups. Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar. The caviar should be slightly domed on top. Place the little top of each shell on the caviar. Serve with toast.
CAVIAR-TOPPED SCRAMBLED EGGS IN EGGSHELLS
Steps:
- Bring a large pot of water to a boil. Use an egg topper to carefully remove the tops of the eggs. Pour the eggs into a medium bowl. Add empty shells to boiling water, and boil for 5 minutes. Place shells upside down on a wire rack to dry.
- In a medium bowl, whisk eggs with salt and pepper. Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add eggs, and dot with remaining 2 tablespoons butter. Sprinkle with tarragon. Cook, bringing the eggs from the sides of the skillet toward the center with a rubber spatula, until set, about 2 minutes. Remove skillet from heat.
- Transfer cooked eggs to a pastry bag fitted with a 1/2-inch plain tip. Pipe eggs into empty shells. Place filled eggshells into eggcups. Top with a small dollop of creme fraiche or sour cream and caviar or salmon roe. Serve immediately.
EGGS CAVIAR
Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.
Provided by Nick Korbee
Categories HarperCollins Brunch Egg Caviar Breakfast New Year's Day
Yield Makes 1 serving
Number Of Ingredients 6
Steps:
- Gently whip the eggs with a fork.
- Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
- Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.
SCRAMBLED EGGS EN COQUE WITH CAVIAR
Categories Egg Fish Breakfast Brunch Lunch Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Holding 1 egg narrow end up, remove top half inch of shell with egg topper or knife and discard. Pour egg into a bowl and reserve shell. Repeat with remaining eggs.
- Rinse eggshells gently in water, then submerge in a 2-quart saucepan of water and bring to a boil, covered. Remove from heat, leaving shells in water to keep warm.
- While shells come to a boil, add cream to eggs and whisk until well combined.
- Melt 4 tablespoons butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water, then cook egg mixture, gently whisking constantly, until the consistency of pudding (thick enough to mound), 15 to 20 minutes. Remove from heat and whisk in salt, pepper, and remaining tablespoon butter. Transfer to a 2-cup glass measure and keep warm, covered.
- Toast bread and cut into long 1/2-inch-thick sticks.
- While bread toasts, drain eggshells upside down on paper towels.
- Put shells in eggcups, then pour egg mixture into shells, guiding flow with a small spoon. (Alternatively, put shells in an empty egg carton to stabilize while filling, then wipe shells clean before transferring to eggcups.) Spoon some caviar on top of each and serve with toast fingers.
More about "slow cooked scrambled eggs with caviar recipes"
SCRAMBLED EGGS WITH CAVIAR | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4Total Time 35 mins
CREAMY SCRAMBLED EGGS WITH CAVIAR RECIPE
From seriouseats.com
Cuisine AmericanTotal Time 5 minsOccupation Culinary ConsultantCalories 196 per serving
THE MOST IMPORTANT RULE FOR SLOW-COOKER …
From southernliving.com
HOW TO MAKE THE MOST LUXURIOUS SCRAMBLED …
From myrecipes.com
SCRAMBLED EGGS RECIPE (SOFT, CREAMY, AND …
From thekitchn.com
EASY SCRAMBLED EGG SANDWICH | ALL THINGS MAMMA
From allthingsmamma.com
CREAMY SCRAMBLED EGGS WITH CAVIAR RECIPE
From dailyrecipes.net-freaks.com
HOW TO SCRAMBLE EGGS - STEP BY STEP - KYLEE COOKS
From kyleecooks.com
CREAMY SCRAMBLED EGGS WITH CHIVES RECIPE | EATINGWELL
From eatingwell.com
HOW TO MAKE SCRAMBLED EGGS - FOOD FAITH FITNESS
From foodfaithfitness.com
CREAMY RICOTTA EGGS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
SOFT SCRAMBLED EGGS WITH CAVIAR - BREAKFAST/BRUNCH
From nymag.com
SLOW-COOKED SCRAMBLED EGGS WITH CAVIAR RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GOAT CHEESE SCRAMBLED EGGS | RECIPELION.COM
From recipelion.com
TOP 43 SLOW COOKER MAKE AHEAD SCRAMBLED EGGS RECIPES
From dabendera.churchrez.org
CHRISSY TEIGEN'S SECRET FOR THE BEST-EVER SCRAMBLED EGGS - TASTE OF …
From tasteofhome.com
You'll also love