SLOW COOK 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

FLUFFY SCRAMBLED EGGS RECIPE: HOW TO MAKE IT

Fluffy Scrambled Eggs Recipe: How to Make It image

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

Categories Breakfast Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 3 servings.

Number Of Ingredients 6

Ingredients

6 large eggs
1/4 cup evaporated milk or half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons process cheese sauce

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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