Scrambled Egg With Lavender Chive Recipes

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES

Steps:

• In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
• In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
• As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

TRUFFLED SCRAMBLED EGGS

Steps:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

SAVOURY SCRAMBLED EGGS WITH LAVENDER

Steps:

• Sauté all the vegetables (add bacon if desired)
• Add the eggs, lavender, salt and pepper and cook
• Remove from heat and sprinkle with a handful of cheese or cheese slices and cover with a lid to melt cheese.
• Serve and enjoy

SCRAMBLED EGGS WITH CHERVIL AND CHIVES

Steps:

• Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.

SCRAMBLED EGG WITH LAVENDER & CHIVE

Steps:

• Place butter in a small non-stick pan over low heat. While pan heats, beat together eggs, milk, chive, and lavender. Place in pan and continue to cook over low heat and gently fold eggs until fluffy and cooked. Once done, place a pinch of grated asiago cheese on top and enjoy!

SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES

Steps:

• Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
• Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
• Available at some supermarkets and at specialty foods stores and Italian markets.