THE BEST SCRAMBLED EGGS RECIPE 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

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

Ingredients

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

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