Scrambled Eggs And Beef Recipes

SCRAMBLED EGGS AND BEEF

Steps:

• Trim and coarsely chop 10 oz fresh spinach.
• Finely chop onions and garlic cloves, then sauté in the olive oil in a 12-inch heavy skillet over moderately high heat, stirring, until golden, about 10 minutes. Stir in oregano, salt, pepper, and mushrooms and sauté, stirring, until mushrooms are golden and any liquid is evaporated, about 5 minutes. Add ground beef chuck and sauté, breaking up lumps, until browned, 3 to 5 minutes.
• Add spinach and cook, stirring, until wilted, about 2 minutes. Beat eggs with a fork and add to skillet, then cook, stirring, until just set, about 2 minutes.

SCRAMBLED EGGS WITH BUTTERMILK BISCUITS CHIPPED BEEF AND SAUTEED RED ONIONS

Steps:

• For the chipped beef, in a saute pan heat the oil and add the red onions. Saute until golden brown. Add the beef and saute until the meat is browned. Add in the flour and mix well. Whisk in the hot stock. Cook until it begins to thicken stirring constantly. Stir in the cream, mustard and white wine. Season with salt, pepper, and parsley.
• For the biscuits, sift all together dry ingredients. Cut in the chilled butter until the texture is of coarse crumbs. Stir in the buttermilk to form a soft dough. Drop biscuits onto a cookie sheet lined with parchment paper. Bake in a 350 degree preheated oven until golden brown.
• For the plate; scramble 2 eggs for each biscuit served. Slice each biscuit in half and place flat bottoms on the plate. Fill each biscuit base with eggs. Spoon chipped beef and onions over eggs. Garnish with fresh parsley. Serve while hot.

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 EGGS AND FRIED BEEF SALAMI

Steps:

• Beat the eggs in a bowl and set aside.
• In a small frying pan, over medium heat, add the salami. Using a spatula, brown the salami on all sides. This won't take long.
• Once it is browned, add the eggs to the salami.
• Use the spatula to move the eggs around in the pan until they are set to your taste.
• Turn out to a plate as soon as they are done and enjoy!