HOW TO COOK SOFT SCRAMBLED EGGS RECIPES
SOFT SCRAMBLED EGGS RECIPE | ALLRECIPES
Eggs, milk, and cheese are blended and scrambled slowly over low heat to keep texture soft.
Provided by SAURORAESTHER
Categories Breakfast and Brunch Eggs Scrambled
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- Lightly beat eggs together using a fork in a large bowl. Add milk, cottage cheese, salt, and pepper; beat for approximately 1 minute.
- Heat a large saute pan over medium heat. Melt butter in the hot pan, making sure not to let it burn. Give eggs 1 last mix and pour into the pan. Reduce heat to low and cook, stirring frequently and slowly, about 10 minutes. Remove from heat, allowing eggs to continue to cook slightly after heat is gone. Garnish with parsley and serve.
Nutrition Facts : Calories 289.4 calories, CarbohydrateContent 4.6 g, CholesterolContent 489.4 mg, FatContent 20.7 g, ProteinContent 21.3 g, SaturatedFatContent 9.1 g, SodiumContent 432.7 mg, SugarContent 3.9 g
BA'S BEST SOFT SCRAMBLED EGGS RECIPE | BON APPÉTIT
Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.
Provided by Dawn Perry
Yield 2 Servings
Number Of Ingredients 4
Steps:
- Crack eggs into a medium bowl and add kosher salt. Using an immersion blender or whisk, whip eggs until completely homogenous and pale yellow in color, about 30 seconds.
- Cook butter in an 8" nonstick skillet over medium-low heat. When foam subsides, add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 2 minutes; they should still look runny on top. Immediately divide between 2 plates and sprinkle with sea salt.
- Stir 2 Tbsp. crumbled feta and ¼ tsp. za'atar into eggs halfway through cooking. Sprinkle with flaky sea salt and more za'atar just before serving.
- Stir 2 Tbsp. grated Parmesan and 1 Tbsp. finely chopped fresh basil into eggs halfway through cooking. Sprinkle with flaky sea salt and more basil just before serving.
- Add ½ tsp. soy sauce to eggs before whipping. Stir 2 trimmed, thinly sliced scallions into eggs halfway through cooking. Sprinkle with flaky sea salt just before serving.
- Stir 1 Tbsp. cream cheese and 1 Tbsp. finely chopped fresh chives into eggs halfway through cooking. Top with flaky sea salt and more chives just before serving.
- Stir 2 Tbsp. grated cheddar into eggs halfway through cooking. Top with flaky sea salt and hot sauce just before serving.
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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
- 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).
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BA'S BEST SOFT SCRAMBLED EGGS RECIPE | BON APPÉTIT
Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.
From bonappetit.com
Reviews 3.6
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Reviews 3.6
- Stir 2 Tbsp. grated cheddar into eggs halfway through cooking. Top with flaky sea salt and hot sauce just before serving.
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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
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Total Time 5 minutes
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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.
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Reviews 4
Total Time 40 minutes
Calories 310 per serving
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Calories 310 per serving
- 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.
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