Scrumptious Scramble Recipes

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.

SCRUMPTIOUS SCRAMBLE

Steps:

• In a medium nonstick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomato and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
• In a medium bowl, lightly beat together the whole eggs, egg whites and water, if using. Pour the egg mixture into the skillet and cook over medium-low heat stirring frequently, until the eggs are almost set.
• Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill. Season with salt and pepper, and serve.

SCRUMPTIOUS SCRAMBLE

Steps:

• Heat oil ini a medium nonstick skillet over medium heat. Add onion and cook for 2 minutes, stirring once or twice. Add tomato and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside. In a medium bowl, lightly beat together the whole eggs, egg whites, and water. Pour egg mixture into the skillet and cook over medium-low heat, stirring frequently, until eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.