Time 5m Yield 2 Number Of Ingredients 3 Steps:
Melt the butter in a medium-sized non-stick skillet over medium-low heat. We want the butter to pretty much coat the whole pan. Whisk the eggs. When the butter is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides. ZERO STICKAGE. This is good. Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Don’t flip the curds over. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less. When the eggs are barely set and you have some big folds of heavenly soft scrambled eggs laying in the pan, remove from heat. Serve on a breakfast sandwich or with your bowls or just by themselves. SO. AMAZINGLY. GOOD.
Yield 1 serving Number Of Ingredients 4 Steps:
Melt the butter in a nonstick skillet over medium heat. Break the eggs into the pan when it is warm but not yet hot. Sprinkle the eggs lightly with salt. Let the pan heat up, and don’t move the eggs until the egg whites begin to set. Using a heat-resistant spatula, move the whites around the pan to help them cook through, while keeping the yolk unbroken, for about 30 seconds. When the whites fluff up and are almost completely set, remove from the heat and fold the yolks into the whites. The residual heat should cook the whites through and leave the yolks soft. This is kind of like scrambling an over easy egg. Sprinkle with herbs, if desired.
Time 10m Yield 1 Number Of Ingredients 5 Steps:
Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed. Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Time 25m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.) Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes. Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.
Time 25m Yield 3 to 4 servings Number Of Ingredients 4 Steps:
Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow. Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt. To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.
Time 15m Yield 2 Number Of Ingredients 6 Steps:
Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside. Whisk eggs with salt until completely combined and very foamy. Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
