Company Scrambled Eggs Recipes

SIMPLE SCRAMBLED EGGS

Steps:

• Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick skillet over medium heat.
• Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
• Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.

PERFECT SCRAMBLED EGGS

Steps:

• Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
• Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
• Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.

COMPANY SCRAMBLED EGGS

Steps:

• Combine the cream and goat cheese and one of the eggs in a food processor or a blender.
• Blend well, then add one more egg and blend again.
• Transfer to a medium mixing bowl and whisk together the cream cheese mixture and the remaining six eggs.
• Whisk in the mayonnaise, cayenne, nutmeg, basil and chives.
• Warm a 10-inch (preferrably nonstick) skillet over medium heat.
• Hold the pan away from the stove and spray with the cooking spray.
• Add the butter to the pan and return to the heat, tilting to spread the butter over the pan.
• Add the shallots and salt and sauté briefly.
• Pour the egg mixture into the pan and let stand on medium heat about 30 seconds.
• Remove the pan from the heat, let stand one minute, then gently scrape the curds from the sides and bottom of the pan.
• Return the pan to the heat.
• After about one minute, repeat the standing and scraping procedure.
• Continue until the eggs are cooked almost to your liking.
• They will continue to cook after removed from the heat.
• Spoon into the middle of a warmed plate, serve garnished with basil and some nice, hearty toast.

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.

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!