Time 12m Yield 3 Number Of Ingredients 6 Steps:
Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy. Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.
Number Of Ingredients 3 Steps:
Use a fork to beat eggs together. Melt butter in medium nonstick skillet over low heat. Add egg mixture. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. Season with salt and pepper; serve hot.
Time 20m Yield Easily doubled Number Of Ingredients 3 Steps:
Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency. Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again. Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking. Give a final stir and serve the velvety scramble without delay.
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.
Time 10m Yield 4 Number Of Ingredients 5 Steps:
Gather the ingredients. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs. Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don’t have any lumps. Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn’t brown. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, keeping the curds as large as possible. If you’re adding any other ingredients, quickly add them now. Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate. Serve immediately and enjoy.
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 7m Yield 1 serving(s) Number Of Ingredients 4 Steps:
Crack the eggs into a bowl, add 1/8 teaspoon each of salt and pepper, and beat thoroughly with the whisk. Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to film the bottom and sides. When the butter foams, pour all the eggs into hot pan and immediately being stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps. Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there. Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds. Remove the pan from the heat, whisk in another spoon of butter and 1 or 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate. Serve immediately with a garnish of your choice.
Time 30m Yield 1 serving Number Of Ingredients 5 Steps:
Crack eggs into a bowl and to it, add remaining ingredients. Heat oil in a pan and add eggs. Cook until desired consistency is reached. Serve warm.
