Country Scrambled Eggs Recipes

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SIMPLE SCRAMBLED EGGS



Simple Scrambled Eggs image

Making scrambled eggs isn't complicated. A bit of salt and pepper for flavour, a little butter to cook, and fresh eggs is all you need for a perfect breakfast. You can modify this recipe to include your favourite ingredients such as cheese, salsa, vegetables, and herbs.

Categories     Breakfast

Time 7m

Yield Serves: 1

Number Of Ingredients 3

2 eggs
Pinch each salt and pepper
1 tbsp ( 15 mL ) butter

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.

Nutrition Facts :

COUNTRY SCRAMBLED EGGS



Country Scrambled Eggs image

A recipes I found on-line at Land O Lakes. Farm fresh eggs are scrambled with healthy, hearty ingredients.

Provided by diner524

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

12 slices bacon, cut into 1/2-inch pieces
1 lb red potatoes, unpeeled, cubed 3/4-inch (3 cups)
1 cup onion, chopped
3/4 cup green bell pepper, chopped
1/2 cup half-and-half cream
12 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces cheddar cheese, shredded (1 1/2 cups)

Steps:

  • Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
  • Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
  • Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).

Nutrition Facts : Calories 318.4, Fat 21.5, SaturatedFat 9.8, Cholesterol 315.1, Sodium 501.7, Carbohydrate 13.1, Fiber 1.6, Sugar 2.3, Protein 18

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

Provided by Alton Brown

Time 10m

Number Of Ingredients 0

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



Best Scrambled Eggs image

I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.

Provided by mimo1099

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 8m

Yield 1

Number Of Ingredients 5

2 eggs
2 tablespoons sliced Cheddar cheese
2 thin slices ham
1 teaspoon heavy whipping cream
½ teaspoon butter

Steps:

  • Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
  • Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g

COUNTRY EGG SCRAMBLE



Country Egg Scramble image

Hey, partner! Rustle up some spuds, bacon and green onion, and you'll have a hearty breakfast faster than you can hum your favorite square dance jig.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 37m

Yield 4

Number Of Ingredients 8

1 pound (6 to 7) new red potatoes, cubed
6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
4 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled

Steps:

  • Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
  • Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
  • Melt butter in 10-inch skillet over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
  • Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.

Nutrition Facts : Calories 320, Carbohydrate 25 g, Cholesterol 345 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg

COUNTRY-STYLE SCRAMBLED EGGS



Country-Style Scrambled Eggs image

This is a recipe that my sisters and I often made for breakfast/brunch on the weekends, but we didn't measure the amounts. To make things easier, we used Ore Ida's Potatoes O'Brien Hash Browns, so no cleaning or dicing of the potatoes, onions and peppers, and we loved that it was a one dish meal. This recipe was found in my Taste Of Home Magazine, and uses fresh ingredients and lists the amounts. I would cut down the amount of green peppers for our taste, so adjust to your tastes.

Provided by diner524

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 slices bacon, diced
2 cups red potatoes, diced
1/2 cup onion, chopped
1/2 cup green pepper, chopped
8 eggs
1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
  • Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender.
  • Add onion and green pepper.
  • Cook and stir for 3 or 4 minutes or until crisp-tender; drain.
  • Stir in the reserved bacon.
  • In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet.
  • Cook and stir until eggs are completely set.
  • Sprinkle with cheese and let stand until cheese has melted.

SWEDISH COUNTRY STYLE SCRAMBLED EGGS



Swedish Country Style Scrambled Eggs image

This recipe came from the worn out cookbook of my former neighbor whose parents came from Sweden. When she died I got all her cookbooks so there are some authentic recipes to be found. I have yet to try these but believe me she was a great cook!

Provided by LAURIE

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter
2 tablespoons flour
2 1/2 cups milk
6 eggs
1 teaspoon salt
1 pinch pepper

Steps:

  • Heat butter in a fry pan.
  • Stir in the flour until blended.
  • Add the milk, mixing well.
  • Cook over low heat for 10 minutes.
  • Carefully beat the eggs into the sauce.
  • Season with salt and pepper.
  • Serve with fried bacon or sausages.

Nutrition Facts : Calories 247.6, Fat 16, SaturatedFat 7.6, Cholesterol 346.2, Sodium 781.6, Carbohydrate 10.7, Fiber 0.1, Sugar 0.6, Protein 14.9

SCRAMBLED EGGS



Scrambled Eggs image

Five ingredients and 15 minutes is all you need to make these delicious scrambled eggs - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 5

6 eggs
1/3 cup water, milk or half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine

Steps:

  • In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
  • In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
  • Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
  • Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 0 g, Cholesterol 325 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g

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