BEST FLUFFY SCRAMBLED EGGS RECIPES
SOFT AND CREAMY SCRAMBLED EGGS - INSPIRED TASTE
Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.
Provided by Adam and Joanne Gallagher
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield Makes approximately 2 servings
Number Of Ingredients 3
Steps:
- Melt the butter in a medium non-stick pan over medium-low heat.
- Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
- When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
- Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
- When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).
Nutrition Facts : Calories 168, ProteinContent 13 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 12 g, SaturatedFatContent 5 g, CholesterolContent 380 mg
PERFECT SCRAMBLED EGGS RECIPE | BBC GOOD FOOD
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
Total Time 20 minutes
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, FatContent 19 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, ProteinContent 18 grams protein, SodiumContent 0.6 milligram of sodium
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SOFT AND CREAMY SCRAMBLED EGGS - INSPIRED TASTE
Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.
From inspiredtaste.net
Reviews 5.0
Total Time 15 minutes
Cuisine French
Calories 168 per serving
From inspiredtaste.net
Reviews 5.0
Total Time 15 minutes
Cuisine French
Calories 168 per serving
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