YELLOW SCRAMBLED EGGS RECIPES
PERFECT SCRAMBLED EGGS RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
FRAMBLED EGGS ARE LIKE SCRAMBLED WITH MORE ATTITUDE RECIPE
A classic breakfast of scrambled eggs always tastes good and is ready in the blink of an eye, but let’s be real, it can get a little boring. For those that don’t have the time or patience to make poached or sunny-side up eggs, we present to you the frambled egg. With all the difficulty of scrambled eggs (read: none) and the texture of a slightly runny-yolk fried egg, frambled eggs are going to be your new morning go-to meal. And did we mention that unlike classic scrambled eggs, there’s no need to wash a bowl? Ohhhhh yeah.
Provided by Extra Crispy Staff
Total Time 5 minutes
Cook Time 5 minutes
Yield 1 serving
Number Of Ingredients 3
Steps:
- Heat a nonstick pan over medium heat with olive oil.
- Crack both eggs into the pan and break the yolks with a spatula. Let the eggs cook, leaving some bits the classic scrambled eggs-yellow color, others white, with a few streaks of pure yolk. Flip the mixture after a minute or so if you'd like, then pull the pan from the heat. Season with salt and pepper, then serve with a big piece of bread.
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