Scrambled Egg Nests Recipes

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!

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.

SCRAMBLED EGG NESTS

Steps:

• Heat the oven to 400°.
• In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper.
• Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
• Remove the nests from the oven and allow them to cool.
• Meanwhile, whisk together the eggs and milk.
• Heat a large nonstick saut? pan over medium-high heat. Add the remaining oil or butter to the pan and heat.
• Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes.
• Add the sausage and cook until heated through.
• Add the egg mixture and stir until the eggs have set and small curds have formed.
• Season with salt and pepper to taste.
• Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet.
• Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes.
• If you like, garnish each nest with a little parsley. Serve warm.

DELISH SCRAMBLED EGGS

Steps:

• Whisk together eggs, milk, sour cream, salt, and pepper.
• Melt butter in frying pan.
• Add eggs to frying pan.
• Constantly stir with a spatula.
• When eggs are on the creamier end of firm (my preference, again feel free to adjust!) add the cream cheese and cheddar cheese.
• Stir with spatula until cream cheese and cheddar cheese are melted.
• Serve with whatever you'd like.