HOW TO MAKE STEAMED SCRAMBLED EGGS RECIPES

Name: Steam Scrambled Eggs with an Espresso Machine (or Your Stovetop)
Total time: 5 min
Yield: 1 serving
Ingredients: 2 or 3 large eggs; 1 tablespoon unsalted butter; Coarse salt; 2 or 3 large eggs; Coarse salt; 2 tablespoons unsalted butter; 2 slices of sourdough bread, toasted; Extra-virgin olive oil, for drizzling; Freshly grated parmesan; Freshly ground black pepper

STEAM SCRAMBLED EGGS WITH AN ESPRESSO MACHINE (OR YOUR ...

Steam Scrambled Eggs with an Espresso Machine (or Your ... image

Buvette chef Jody Williams shares the secret to her cult-favorite eggs

Provided by Valentina Rice

Total Time 5 minutes

Yield 1 serving

Number Of Ingredients 10

Ingredients

2 or 3 large eggs
1 tablespoon unsalted butter
Coarse salt
2 or 3 large eggs
Coarse salt
2 tablespoons unsalted butter
2 slices of sourdough bread, toasted
Extra-virgin olive oil, for drizzling
Freshly grated parmesan
Freshly ground black pepper

Steps:

Steamed Eggs for One
Stovetop Eggs for One

SCRAMBLED EGGS RECIPE | MARTHA STEWART

Scrambled Eggs Recipe | Martha Stewart image

The secret to light, fluffy scrambled eggs is to move them constantly so that they don't take on any color. If desired, you can also add in milk or heavy cream for a delicious breakfast. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Number Of Ingredients 3

Ingredients

3 large eggs
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper

Steps:

Use a fork to beat eggs together. Melt butter in medium nonstick skillet over low heat. Add egg mixture. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. Season with salt and pepper; serve hot.

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Calories 236.2 calories per serving

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