Company Eggs And Cheese Recipes

COMPANY SCRAMBLED EGGS

Steps:

• Combine the cream and goat cheese and one of the eggs in a food processor or a blender.
• Blend well, then add one more egg and blend again.
• Transfer to a medium mixing bowl and whisk together the cream cheese mixture and the remaining six eggs.
• Whisk in the mayonnaise, cayenne, nutmeg, basil and chives.
• Warm a 10-inch (preferrably nonstick) skillet over medium heat.
• Hold the pan away from the stove and spray with the cooking spray.
• Add the butter to the pan and return to the heat, tilting to spread the butter over the pan.
• Add the shallots and salt and sauté briefly.
• Pour the egg mixture into the pan and let stand on medium heat about 30 seconds.
• Remove the pan from the heat, let stand one minute, then gently scrape the curds from the sides and bottom of the pan.
• Return the pan to the heat.
• After about one minute, repeat the standing and scraping procedure.
• Continue until the eggs are cooked almost to your liking.
• They will continue to cook after removed from the heat.
• Spoon into the middle of a warmed plate, serve garnished with basil and some nice, hearty toast.

CHEESY OVEN SCRAMBLED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13-inch baking dish. Tilt dish to coat bottom with butter.
• Beat eggs, Cheddar cheese, seasoned salt, hot pepper sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
• Bake in preheated oven for 15 minutes, stir, and continue baking until eggs are set in the middle, 15 to 20 minutes more. Serve immediately.

CREAMY COTTAGE CHEESE SCRAMBLED EGGS

Steps:

• Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.
• Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

Steps:

• In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
• Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.