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.
LOW AND SLOW SCRAMBLED EGGS
Provided by Food Network
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
- Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
- This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time. Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you?
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.
PROSCIUTTO EGG PANINI
With mustard, maple syrup, prosciutto and eggs, this is a yummy twist on the usual bacon-and-egg sandwich. Your family will agree that this is one breakfast worth waking up for! -Erin Renouf Mylroie, Santa Clara, Utah
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set., Combine mustard and syrup; spread over 4 bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Cut each panini in half to serve.
Nutrition Facts : Calories 228 calories, Fat 10g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 640mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
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- In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons. Season the eggs with salt and half the pepper. Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt.
- Turn down the heat to low, add the eggs and let sit for just a second. Use a rubber spatula to move the eggs from side to side and scraping the sides constantly. It is important to continuously be moving the eggs; sometimes I like to give the pan a little shake as well.
- Continue to cook, stirring constantly, until the eggs become creamy and starts to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form.
- Remove the pan from the heat then stir in half the cheese. Ladle the eggs onto plates immediately, as the eggs will continue to cook in the hot skillet. Top with the cheese and pepper. Serve with slices of prosciutto on the side and toast.
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