PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
- Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
- Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.
PERFECT SCRAMBLED EGGS
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.
SCRAMBLED EGGS WITH DATES
If you like your breakfast on the sweeter side than this recipe is for you. It's quick, easy and delicious.
Provided by EuroGrl
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- melt the butter on med heat.
- add the chopped dates.
- fry for 3-5 minutes stirring often.
- beat the eggs in a seperate bowl and add to the pan.
- fry all ingredients until the eggs are set.
- serve with a drizzel of honey (optional).
Nutrition Facts : Calories 494.4, Fat 38, SaturatedFat 19.2, Cholesterol 695.6, Sodium 374.1, Carbohydrate 19.9, Fiber 2, Sugar 16.9, Protein 19.7
SCRAMBLED EGGS
It took me many years to perfect the simple art of a few scrambled eggs. Seems the simpler the dish, the harder it becomes! My simple rules are this: Rich, creamy eggs? Use a splash of heavy cream whisked in with the eggs. Lighter, fluffier eggs? Use a splash of water whisked in with the eggs. Decadent and rich eggs? Use a splash of water whisked in with the eggs and stir in some tiny cubes of butter at the VERY last minute of scrambling.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and 1/2 teaspoon pepper with a scant tablespoon water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.
- Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15 to 30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.
- Finish: When cooked but still somewhat "soft", 2 to 3 minutes, sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don't continue to cook in the hot pan.
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- Use a non stick skillet or well seasoned cast iron pan (about 25cm / 10") and a rubber spatular (or flat edge wooden spoon).
- Wait 5 seconds, then start leisurely pushing the rubber spatula back and forth in long strokes, and all around the skillet edges, to push the set egg out of the way and let raw egg run onto the skillet to cook. After 30 seconds or so, start adding some folding action too.
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