Scrambled Eggs And Orange Zest Recipes

SCRAMBLED EGGS AND ORANGE ZEST

Steps:

• Whisk all ingredients except butter together, then add the butter in small knobs at the end of whisking.
• Melt a knob of butter in a frying pan when it becomes a light brown colour add the egg mixture, cooking it at a high heat for the first few seconds while the curds firm.
• Then turn the heat down low and cook gently and very slowly, folding the egg mixture over until it starts to set but is still very slippery.
• Take off the heat and allow to set in the pan and serve while hot.
• Serve immediately with a sprig of parsley.
• Note ~ It will cook while left in the pan, so be ready to serve immediately, and serve with a sprig of parsley or chopped chives on top.

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.