HOW TO MAKE THE BEST SCRAMBLED EGGS RECIPES

Name: The Best Scrambled Eggs
Total time: 40 min
Yield: 2 servings
Ingredients: 4 or 5 eggs; Salt and freshly ground black pepper; 2 tablespoons cream; 2 tablespoons butter or extra virgin olive oil

THE BEST SCRAMBLED EGGS RECIPE - NYT COOKING

The Best Scrambled Eggs Recipe - NYT Cooking image

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.

Provided by Mark Bittman

Total Time 40 minutes

Yield 2 servings

Number Of Ingredients 4

Ingredients

4 or 5 eggs
Salt and freshly ground black pepper
2 tablespoons cream
2 tablespoons butter or extra virgin olive oil

Steps:

Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
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.

Nutrition Facts : @context http//schema.org, Calories 310, UnsaturatedFatContent 18 grams, CarbohydrateContent 1 gram, FatContent 28 grams, FiberContent 0 grams, ProteinContent 12 grams, SaturatedFatContent 8 grams, SodiumContent 292 milligrams, SugarContent 1 gram, TransFatContent 0 grams

SCRAMBLED EGGS WITH CREAM CHEESE RECIPE: HOW TO MAKE IT

Scrambled Eggs with Cream Cheese Recipe: How to Make It image

My mother-in-law introduced me to this scrambled eggs with cream cheese recipe, and now it's my kids' favorite breakfast. They really love it. —Jacque Hunt, Heyburn, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 ounces cream cheese, softened
2 tablespoons half-and-half cream
8 large eggs
1/3 cup grated Parmesan cheese
1/2 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
1/2 cup crumbled cooked bacon
2 tablespoons butter
Minced chives, optional

Steps:

In a small bowl, beat cream cheese and cream until smooth. Beat in eggs, Parmesan cheese, lemon pepper and salt. Stir in bacon. , In a large skillet, melt butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Garnish with chives, if desired.

Nutrition Facts : Calories 362 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 483mg cholesterol, SodiumContent 954mg sodium, CarbohydrateContent 3g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 23g protein.

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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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