SCRAMBLED TV RECIPES

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SCRAMBLED EGGS RECIPE | JAMIE OLIVER RECIPES



Scrambled eggs recipe | Jamie Oliver recipes image

Making scrambled eggs is fun – just remember that eggs are delicate and will continue to cook even after you’ve taken them off the heat, so it’s really important to remove them just before they’re ready, so that they’ll be just right by the time you come to eat them.

Total Time 10 minutes

Yield 4

Number Of Ingredients 2

8 large free-range eggs
1 small knob of unsalted butter

Steps:

    1. Crack the eggs into a measuring jug.
    2. Add a tiny pinch of sea salt and black pepper, then use a fork to beat them together well.
    3. Put a medium saucepan over a low heat and add the butter.
    4. Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.
    5. Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan.
    6. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.
    7. Serve with lightly buttered toast.

Nutrition Facts : Calories 168 calories, FatContent 12.3 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 14.4 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0.6 g salt, FiberContent 0 g fibre

SOUR CREAM SCRAMBLED EGGS RECIPE | FOOD NETWORK



Sour Cream Scrambled Eggs Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 10 minutes

Cook Time 10 minutes

Yield 1 serving

Number Of Ingredients 5

1 tablespoon sour cream
2 large eggs
Kosher salt and freshly ground black pepper
1 teaspoon butter
1 tablespoon chopped chives

Steps:

  • Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
  • 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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