EGGS SCRAMBLED HARD RECIPES

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SCRAMBLED EGGS, NOT RUNNY, NOT WATERY, HARD ... - FOOD.COM



Scrambled Eggs, Not Runny, Not Watery, Hard ... - Food.com image

Ever had scrambled eggs at a restaurant? Ever tried making scrambled eggs before? Runny? Watery? Unappetizing? Well, not anymore!

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 serving, 1 serving(s)

Number Of Ingredients 11

4 tablespoons milk
1 tablespoon cornflour
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
salt
pepper
1 teaspoon grainy mustard
2 large eggs
1 ounce butter (or a knob of butter...not sure if it is an ounce)
4 ounces strong cheese (cheddar, manchego, garcia baquero, monterey)
2 slices white bread (as in sliced bread, in a packet)

Steps:

  • Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together.
  • Break eggs and whisk until mixed.
  • Whisk in the milk mix.
  • Heat the butter until melted in a *VERY* heavy based pan.
  • When butter is hot pour in the eggs, stirring continually with a *METAL* spoon.
  • Go around the edges and then scrape the bottom of the pan.
  • The eggs will coagulate and thicken.
  • When there is no liquid left turn the heat down low and add the cheese.
  • Stir until cheese is melted.
  • Toast the bread and butter it.
  • Dollop your eggs onto the bread and splash a little Worcestershire sauce over them.
  • Eat immediately.

Nutrition Facts : Calories 937.4, FatContent 64.7, SaturatedFatContent 36.9, CholesterolContent 514.2, SodiumContent 1952.8, CarbohydrateContent 47.5, FiberContent 1.9, SugarContent 4.3, ProteinContent 41.7

EXTRA-CREAMY SCRAMBLED EGGS RECIPE - NYT COOKING



Extra-Creamy Scrambled Eggs Recipe - NYT Cooking image

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.

Provided by J. Kenji López-Alt

Total Time 5 minutes

Yield 2 servings

Number Of Ingredients 4

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

Steps:

  • In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
  • Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
  • 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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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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