ALL RECIPES SCRAMBLED EGGS RECIPES
SCRAMBLED EGGS | BREAKFAST RECIPES | GORDON RAMSAY REST…
How to cook scrambled eggs, MasterChef style. With added chives and crème fraîche, these scrambled eggs are perfectly light and fluffy.
Provided by Gordon Ramsay Restaurants
Categories Egg
Total Time 5 minutes
Prep Time 2 minutes
Cook Time 003 minutes
Yield 1
Number Of Ingredients 6
FLUFFY SCRAMBLED EGGS RECIPE: HOW TO MAKE IT
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
Provided by Taste of Home
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.
Nutrition Facts : Calories 246 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 438mg cholesterol, SodiumContent 523mg sodium, CarbohydrateContent 4g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 15g protein.
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PERFECT SCRAMBLED EGGS RECIPE | ALTON BROWN | FOOD NETWORK
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Reviews 4.5
Total Time 10 minutes
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- 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.
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EXTRA-CREAMY SCRAMBLED EGGS RECIPE - NYT COOKING
Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
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Reviews 4
Total Time 5 minutes
Cuisine american
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Reviews 4
Total Time 5 minutes
Cuisine american
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
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SCRAMBLED EGGS | BREAKFAST RECIPES | GORDON RAMSAY REST…
How to cook scrambled eggs, MasterChef style. With added chives and crème fraîche, these scrambled eggs are perfectly light and fluffy.
From gordonramsayrestaurants.com
Total Time 5 minutes
Category Egg
From gordonramsayrestaurants.com
Total Time 5 minutes
Category Egg
See details
FLUFFY SCRAMBLED EGGS RECIPE: HOW TO MAKE IT
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
From tasteofhome.com
Reviews 4.5
Total Time 15 minutes
Category Breakfast, Brunch
Calories 246 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 15 minutes
Category Breakfast, Brunch
Calories 246 calories per serving
- In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.
See details
PERFECT SCRAMBLED EGGS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 10 minutes
Reviews 4.5
Total Time 10 minutes
- 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.
See details
EXTRA-CREAMY SCRAMBLED EGGS RECIPE - NYT COOKING
Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
Cuisine american
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
See details
SOUR CREAM SCRAMBLED EGGS RECIPE - FOOD NETWORK
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- Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.
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PERFECT SCRAMBLED EGGS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 10 minutes
Reviews 4.5
Total Time 10 minutes
- 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.
See details
EXTRA-CREAMY SCRAMBLED EGGS RECIPE - NYT COOKING
Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
Cuisine american
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
See details
SOUR CREAM SCRAMBLED EGGS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 10 minutes
Category main-dish
Reviews 4.5
Total Time 10 minutes
Category main-dish
- Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.
See details
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