SCRAMBLED EGGS WITH HEAVY CREAM RECIPES

BEST SCRAMBLED EGGS RECIPE | ALLRECIPES

Best Scrambled Eggs Recipe | Allrecipes image

I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.

Provided by mimo1099

Categories Breakfast and Brunch Eggs Scrambled

Total Time 8 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 1 serving

Number Of Ingredients 5

Ingredients

2 eggs
2 tablespoons sliced Cheddar cheese
2 thin slices ham
1 teaspoon heavy whipping cream
½ teaspoon butter

Steps:

Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

Nutrition Facts : Calories 294.3 calories, CarbohydrateContent 1.1 g, CholesterolContent 412.8 mg, FatContent 23 g, ProteinContent 20.5 g, SaturatedFatContent 10.4 g, SodiumContent 516.4 mg, SugarContent 0.9 g

SCRAMBLED EGGS RECIPE - FOOD.COM

Scrambled Eggs Recipe - Food.com image

Alton Brown's technique for delicate, soft, creamy eggs. Does this man have this down to a science? You bet he does.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/2 tablespoon butter
3 large eggs
1 tablespoon heavy cream
1/4 teaspoon kosher salt
1 tablespoon snipped fresh herbs of choice (optional)

Steps:

Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here.
Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.
When the butter is completely melted, add the eggs to the pan.
You should not see instant action around the edges of the egg- if you do, your heat is way too high.
Don't jump right in with your spoon and stir the things to death.
As they start to cook, you will see curds form from the bottom.
Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.
If you desire smaller curds, you can chop the egg a bit and stir lightly.
Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.

Nutrition Facts : Calories 317.2, FatContent 25.6, SaturatedFatContent 11.8, CholesterolContent 593.8, SodiumContent 705.4, CarbohydrateContent 1.5, FiberContent 0, SugarContent 0.6, ProteinContent 19.2

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