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.
Time 13m Yield 3-4 serving(s) Number Of Ingredients 7 Steps:
In a small bowl, whisk the eggs, Parmesan cheese, mayonnaise, chives and basil. In a large skillet heat butter over medium heat. Add egg mixture; cook and stir until completely set. If desired, sprinkle with parsley and serve hot.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a small bowl, whisk the eggs, cheese, mayonnaise, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.
Time 15m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Peel and crush garlic. Break the eggs into a large bowl, whisk until light and frothy. Season well with salt and pepper. Stir in the nutmeg. Melt the butter over a low heat in a small heavy saucepan. Add the garlic and cook gently for about 1 minute, or until softened but not browned. Add the eggs to the pan, stir rapidly with a fork for 3 - 4 minutes or until almost scrambled. Stir in the cream and parsley. Remove from heat and continue to stir until eggs are just set. Allow to stand for about 1 minute, Serve on toast if desired. Enjoy.
More about “gourmet scrambled eggs recipes”
Time 5m Number Of Ingredients 6 Steps:
Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat. Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.
