SCRAMBLED EGGS WITH CHEESE RECIPES
SCRAMBLED EGGS WITH CREAM CHEESE RECIPE: HOW TO MAKE IT
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
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 9
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.
FLUFFY SCRAMBLED EGGS RECIPE: HOW TO MAKE IT
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
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 3 servings.
Number Of Ingredients 6
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.
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HAM 'N CHEESE SCRAMBLED EGGS RECIPE | LAND O’LAKES
Beating air into the eggs, using a wire whisk or hand held mixer, makes them extra fluffy.
From landolakes.com
Reviews 5
Total Time 0 minutes
Category Egg, Cheese, Egg, Ham, Savory, Cooking, Pork, Meat, poultry, and seafood, Dairy, Breakfast and Brunch
Calories 370 calories per serving
From landolakes.com
Reviews 5
Total Time 0 minutes
Category Egg, Cheese, Egg, Ham, Savory, Cooking, Pork, Meat, poultry, and seafood, Dairy, Breakfast and Brunch
Calories 370 calories per serving
- Sprinkle with cheese; add salt and pepper, if desired. Cover; remove from heat. Let stand 2-3 minutes or until cheese is melted.
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SCRAMBLED EGGS WITH CHEESE RECIPE - FOOD.COM
Make and share this Scrambled Eggs With Cheese recipe from Food.com.
From food.com
Reviews 5.0
Total Time 6 minutes
Calories 448.2 per serving
From food.com
Reviews 5.0
Total Time 6 minutes
Calories 448.2 per serving
- Pour egg/cheese mixture into pan. Stir constantly with spatula until done.
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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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SUNNY'S PERFECT SCRAMBLED CHEESY EGGS RECIPE | SUNNY ...
From foodnetwork.com
Reviews 4.7
Total Time 17 minutes
Reviews 4.7
Total Time 17 minutes
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
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EXTRA-CREAMY SCRAMBLED EGGS RECIPE - NYT COOKING
Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
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Reviews 4
Total Time 5 minutes
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- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
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Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
Cuisine american
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
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MUSHROOM-SPINACH SCRAMBLED EGGS - SKINNYTASTE
Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein, low-carb breakfast.
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Reviews 4.9
Total Time 15 minutes
Category Breakfast, Brunch
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From skinnytaste.com
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- Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. If you want to add cheese, add it with the eggs.
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From foodnetwork.com
Reviews 4.4
Total Time 10 minutes
Category main-dish
Reviews 4.4
Total Time 10 minutes
Category main-dish
- Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.
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