LEFTOVER SCRAMBLED EGGS RECIPE RECIPES
LEFTOVER MEAT SCRAMBLED EGGS RECIPE - RECIPES.NET
Breakfasts will never be complete without scrambled eggs. Just have milk, butter, eggs, and whisk them together to make perfectly fluffy scrambled eggs.
Provided by Jennie Perkins
Total Time 9 minutes
Prep Time 3 minutes
Cook Time 6 minutes
Yield 1
Number Of Ingredients 6
Steps:
- Melt butter in a small skillet over medium heat.
- Whisk the eggs: Crack two eggs into a small mixing bowl. Add milk and salt. Aggressively whisk the mixture until it is uniform in color, texture, and slightly foamy. You want the whites and yolks fully combined.
- Scramble the eggs: Add the eggs to hot skillet and immediately reduce the heat to medium low. Use a rubber spatula to push the eggs from one end of the skillet to the other. Continue doing this, gently and slowly, always pushing the cooked eggs from the bottom of the skillet and allowing the uncooked egg to take its place. When the eggs are mostly cooked, but look fairly wet with what looks like thick liquidy egg around the curds, slowly fold the eggs into itself one or two times. You want to bring the eggs together, kind of like a loose ball of dough. Add any cheese, meat or vegetables at this time.
- Serve immediately: Remove eggs from pan when the eggs are set but still glisten with moisture, and transfer to a plate. Finish with freshly cracked pepper. Garnish with fresh herbs, if using.
Nutrition Facts : CarbohydrateContent 1.68g, CholesterolContent 388.77mg, FatContent 15.77g, FiberContent 0.09g, ProteinContent 13.13g, SaturatedFatContent 7.06g, ServingSize 1.00 , SodiumContent 284.80mg, SugarContent 0.00, UnsaturatedFatContent 5.28g
SCRAMBLED EGGS WITH LEFTOVER POPCORN RECIPE | MYRECIPES
Popcorn for dinner is a thing in my house and always has been. There is something weirdly comforting about just saying the hell with making dinner, popping a huge pot of fresh corn, and sitting in front of the TV with a bowl the size of Oregon while you shove fistfuls of crunchy, salty pleasure in your maw. My husband and I eat popcorn for dinner at least once a week. Sometimes we have a small salad first, or a piece of leftover chicken, but sometimes just popcorn.Every once in a while, one of us won’t completely finish our bowl. It always makes me a bit sad, tossing those popped kernels in the trash, but I’ve never been a big fan of leftover popcorn, it always gets a little packing-peanut texture for me. But I also hate to be wasteful, so the other night, after tapping out two-thirds of the way through my bowl, I decided to put the rest in a Ziploc bag, figuring maybe I’d have it as an afternoon snack the next day.In the morning, I eyeballed the bag, and my brain started to spin. Chilaquiles, a favorite breakfast, is really just leftover tortilla chips scrambled into eggs. Matzo brei, a childhood favorite, is just crumbled up matzo crackers scrambled into eggs. So I wondered, what would happen if I did that same treatment with my leftover popcorn?Delicious is what happened, people. I whisked a couple of eggs, seasoned them with pepper but not salt, since the popcorn was already salted, and grated some butter into the eggs, which is my secret weapon for a fluffy tender scramble. I heated some butter in my skillet. When the butter was foaming, I tossed a couple cups of leftover popcorn into the eggs and gave it a quick mix to coat before dumping the whole thing into the skillet and scrambling per my usual habit. The result was so surprising. The eggs were tender, but had some really interesting textural contrast and the corn flavor was more subtle than you get with chilaquiles, but pronounced enough to be pleasantly present. Where matzo brei is super bland, and needs syrup or powdered sugar to give it some life, the popcorn brought enough flavor to the party to not need anything except the pepper. A dash or two of hot sauce or a spoonful of salsa would not go amiss here, ditto harissa, a sprinkle of za’atar, or just about any topping you can imagine.I would also be curious to see how a flavored popcorn would work, cheese popcorn being the obvious choice. Just be careful to not let any of those unpopped kernels into the mix—that is not the kind of crunch you want here.So whether you have over-popped for your Olivia Pope dinner and have some leftover kernels, or want to toss a bag of corn in the microwave while your coffee brews, popcorn for breakfast is worth giving a try.Popcorn Eggs
Provided by Stacey Ballis
Yield Serves 1
Number Of Ingredients 5
Steps:
- Whisk the eggs with the grated butter. Heat the remaining butter in a nonstick skillet over medium heat. When the butter is foaming, mix the popcorn gently into the eggs to coat, but don’t let it soak too long or you’ll lose the textural contrast. Scramble to your desired doneness, and garnish however you'd like.
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Reviews 4.3
Total Time 15 minutes
Category Breakfast and Brunch, Eggs, Scrambled
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Reviews 4.3
Total Time 15 minutes
Category Breakfast and Brunch, Eggs, Scrambled
Calories 278.6 calories per serving
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