Christines Scrambled Eggs Recipes

CHRISTINE'S MAPLE SYRUP SCRAMBLED EGGS

Steps:

• Melt butter in frying pan over medium heat.
• Mix eggs, maple syrup, milk and salt till combined.
• Scramble in frying pan until cooked watching to prevent burning.
• Serve with a drizzle of pure maple syrup or without.

PERFECT SCRAMBLED EGGS

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.

CHRISTINE'S SCRAMBLED EGGS

Steps:

• Melt butter in pan. Saute green pepper, and onion till tender. Add garlic saute until lightly golden.
• Add beaten eggs, parmesan cheese, salt and pepper and stir to mix.
• Scramble until eggs are completely cooked.