Anyone have a perfect scrambled egg recipe?!
Anyone have a perfect scrambled egg recipe?
Answers:
Just plain scrambled eggs? I think this was from the Urban Peasant years ago. No matter how many eggs you use, use a half shell and add that many 1/2 shells of cream to the number of eggs. eg 3 eggs ... use 3 half egg shells of cream.
In a nonstick pan, add a little butter once the pan is hot. Whisk the eggs and cream together with a little salt and white pepper and add to the hot pan.
Gently stir but don't whisk around. Scrambled should look almost like a slightly separated omelette. Finish cooking when the eggs still look a little moist because the residual heat will finish off the cooking - to keep it on the heat will give you dry, rubbery eggs. YUCK.
Source(s):
Just me and some memories - could be wrong - but it works every time
I always add a lot of rosemary.
2 Eggs
Single Cream
Finely chopped chives
Salt & pepper.
Mix all ingredients together and put in a microwavable bowl. In the micro for 2 mins, stir and finish off for about another minute. If you like them a little runny dont cook for as long and if you like them well done then cook for a little longer.
This recipe serves 2 hungry people.
6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying
Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.
In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.
Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.
Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.
Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")
Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.
A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.
Beat together lightly 3 whole eggs and 1 egg yolk. Melt a thick slice ( about 20 gs ) of butter in a pan and then add the eggs, stir gently until the eggs are softly set, take off the heat ( the residual heat will carry on cooking the eggs ). Add some salt and pepper, chopped chives and a large blob of creme fraiche. Serve on top of toasted buttered sourdough bread with strips of smoked salmon and a teaspoon of caviar.
Heaven.
I always add a small squirt of lemon juice to mine and believe me it is mouthwatering.
It turns out perfect for me. If it's for one person, usually around 4 eggs, then add 1 TBLS. milk for every egg, add salt and pepper, and whisk or beat with fork until well blended. Heat a TBLS. butter in teflon or non stick pan, letting it get hot, then pour eggs into pan and cook over med-med/high heat folding eggs as they cook. They will be light and fluffy, and seasoned. You can use your favorite seasoned salt in place of regular salt, but not too much.
I think this should be kept simple, 2 eggs per person blend with pinch of salt and pepper and a dash of milk. Melt knob of butter in non stick frying pan and keep stirring switch off heat when it is only still a little runny and now you have time to do your toast as it firms up a little more in the pan but doesnt go rubbery (yuck).
Funny thing is I made scrambled eggs for tea today.
Pancake/omelete/egg-foo yung style on rice cakes or bread:
2 or 3 eggs whisked in a pasta plate/bowl, a handful of prawns defrosted & dry, a hadful of defrosted peas dry, mix together & microwave until cooked, turn cooked pieces over during cooking to cook other side, the liquid egg near the edges of the plate seem to cook first so stirring the cooked pieces about to get the liquid egg around the edges helps to reduce cooking time (which is important because otherwise you'll be overcooking the prawns & peas).
When done cut up the "pancake" & put pieces onto rice cakes or bread, add "maggi" liquid seasoning if you like. Kind of like egg-foo yung but on rice cakes/bread.
Add some cream cheese & a pinch of oregano
the key is salt... The more salt (not too much) the fluffier. and a little milk of course and a pad of butter. Along with butter in the pan....They'll turn out great. Don't flip em up too much because you don't want little balls of eggs just portions..
Cook it over water, not in a pan.
You need a saucepan of lightly boiling water and a heatproof bowl that will sit on top of the pan. Butter the bowl, add as many eggs as you want, plus milk or cream, salt & pepper, herbs if you like. (Anchovies are good, or mushrooms diced small and lightly fried.)
Stir the egg as little as possible while it's cooking: just enough to keep it from sticking to the bowl. It will thicken in wonderful tasty curds.
put a nob of butter in a heavy duty pan mix up eggs salt and ground pepper in a jug add to butter cook very slow this is important when cooked take of heat and beat in double cream 2 eggs per portion
i like to cook mine with spinach & herb dip mix and some season salt mix that together and cook in butter over med heat until done you can get both spices here
http://tastefullysimple.com/web/dgoodacr...
Here is a great recipe for scrambled eggs. My husband and kids love them and its only because of this recipe!
http://www.wildtips.com/recipescramblede...