HOW TO MAKE SCRAMBLED EGGS GOOD RECIPES

Name: Fluffy Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings.
Ingredients: 6 large eggs; 1/4 cup evaporated milk or half-and-half cream; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon canola oil; 2 tablespoons process cheese sauce

FLUFFY SCRAMBLED EGGS RECIPE: HOW TO MAKE IT

Fluffy Scrambled Eggs Recipe: How to Make It image

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

Categories Breakfast Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 3 servings.

Number Of Ingredients 6

Ingredients

6 large eggs
1/4 cup evaporated milk or half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons process cheese sauce

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.

PERFECT SCRAMBLED EGGS RECIPE - BBC GOOD FOOD

Perfect scrambled eggs recipe - BBC Good Food image

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

Ingredients

2 large free range eggs
6 tbsp single cream or full cream milk
a knob of butter

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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