Fluffy Chicken Scramble Recipes
MOM'S FLUFFY SCRAMBLED EGGS
I make these fluffy scrambled eggs when family comes for breakfast or when I just want to do something extra special for myself in the morning. My favorite cheese for this recipe is freshly grated white cheddar, but whatever you have in the fridge works! -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove; drain on paper towels and break into 1-inch pieces. Discard drippings. In the same pan, cook and stir eggs over medium heat until almost set. Stir in 2 tablespoons butter; cook and stir until no liquid egg remains. Add cheese, parsley, dill, salt, pepper and remaining 4 tablespoons butter; stir gently until cheese is melted., Top toast with eggs and bacon; drizzle with hot pepper sauce.
Nutrition Facts : Calories 403 calories, Fat 29g fat (14g saturated fat), Cholesterol 338mg cholesterol, Sodium 772mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
EASY FLUFFY SCRAMBLED EGGS
These scrambled eggs are fluffy like no other.
Provided by alfonso
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
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.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 6.4 g, Cholesterol 380.5 mg, Fat 25.6 g, Fiber 0.3 g, Protein 16.2 g, SaturatedFat 6.3 g, Sodium 1347.2 mg, Sugar 5.8 g
HOW TO MAKE FLUFFY SCRAMBLED EGGS
The perfect fluffy scrambled eggs require nothing more than some eggs, a little technique, and a little bit of butter.
Provided by Luda huang
Categories Breakfast
Time 15m
Number Of Ingredients 5
Steps:
- In a small bowl, beat eggs with salt.
- In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through about 3 minutes. Season with pepper and serve.
- Garnish with fresh shallot.
Nutrition Facts : Calories 151 kcal, Carbohydrate 1 g, Protein 11 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 335 mg, Sodium 271 mg, Sugar 1 g, ServingSize 1 serving
SCRAMBLED EGG WHITES
Scrambled Egg Whites is a healthy and delicious option for breakfast. Serve it with some toast and fruits and milk on the side.
Provided by Neha Mathur
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Heat olive oil in a non stick frying pan.
- When the oil is hot, add garlic and fry for a few seconds, till they turn slightly brown.
- Add dried parsley, rosemary and oregano in the pan and immediately add the egg whites in the pan. Simmer the heat to medium low.
- Add salt and pepper and keep mixing the whites with a spatula so that they don't form lumps.
- Switch off the heat once the whites are 80% done. They will cook further with the heat in the pan.
- Serve hot with whole grain bread toast.
Nutrition Facts : Calories 99 kcal, Carbohydrate 1 g, Protein 6 g, Fat 7 g, Sodium 100 mg, ServingSize 1 serving
FLUFFY CHICKEN SCRAMBLE
I got this recipe from a friend's mom way back in the 1980's when I stayed with them for a summer. It's really easy to make and I think makes a great meal.
Provided by Troop Angel
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Saute chicken pieces in melted butter until cooked.
- Combine eggs, cream/milk, cheese and seasonings and pour over chicken in skillet, stirring gently over medium heat.
- Cook only until eggs are thickened but still moist and not browned (about 5 minutes).
- Serve with vegetables and muffins.
Nutrition Facts : Calories 637.9, Fat 46, SaturatedFat 23.8, Cholesterol 789.9, Sodium 513.1, Carbohydrate 2.8, Sugar 1.3, Protein 50.9
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- Start by whisking six eggs and two tablespoons of cream in a bowl. If you don't have a whisk, use a fork. Do not season the eggs.
- Using a non-stick frying pan, you shouldn't need to grease it. You could however use a cooking spray of your choice--like coconut oil, avocado oil, or butter. Turn the heat to medium.
- Pour the eggs into your pan. Let cook for a minute or two. Then, sprinkle on a dash of salt and pepper. As it cooks, start mixing using a spatula, being sure to scrape the sides and bottom of the pan, bringing the eggs to the centre of the pan.
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- Break the eggs into a large bowl and add the milk. Take a whisk and beat the eggs until they are foamy. The more air you incorporate into the eggs, the fluffier they will be.
- Melt the butter in the skillet and add the eggs. Using a rubber spatula, move the eggs around constantly as they cook pulling them from the sides of the pan and folding them over on themselves. Sprinkle with salt as they are cooking. Soon they will have formed large soft curds. Continue cooking until there is no more liquid visible. Turn off the heat sprinkle with pepper and transfer the eggs to a warmed bowl. Let them sit for a minute to finish cooking and enjoy!
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- Rinse mung beans and add to a large mixing bowl. Cover with lukewarm water and soak (covered) for at least 6 hours or overnight.
- Drain and rinse well, then add to a high-speed blender. Add remaining ingredients and blend until creamy and smooth. Taste and adjust flavor as needed, adding more black salt for “eggy” flavor, onion powder for overall flavor, turmeric for color, or nutritional yeast for cheesy flavor. The batter should be thin and pourable, but not too watery. Add more rice flour if too thin or more coconut milk if too thick.
- Heat a non-stick pan (we love this one) or a greased skillet over medium-low heat. Once hot, add about 1/4 cup (60 g) egg mixture, or enough to almost reach the edges of the pan. Then cover.
- Cook for 1-2 minutes, or until the edges appear a little dry. You may notice bubbles on the surface. Then use a rubber spatula to gently push the "eggs" around toward one side of the pan (see photo). Cover again and cook for another 1-2 minutes.
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- Pour eggs into the skillet and allow to cook without stirring until the bottom begins to set, about 1 minute.
KETO HAM AND FLUFFY EGG SCRAMBLE | CARB MANAGER
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- Spray a skillet with pan spray and heat it to medium-high heat. Place in your slice of thick ham, and cook it for about 2 minutes per side or until the ham is golden brown and lightly fried on each side. Transfer this to a serving plate.
- Wipe the same skillet clean and return it to the stove for a second use. Whisk together the remaining ingredients in a bowl.
- Heat the skillet to a low heat and pour in the egg mixture. Use a spatula to continually stir the eggs until the are scrambled to your liking. This shouldn’t take more than 60 seconds.
- Transfer the scrambled eggs to your serving plate. At your discretion, you can garnish your eggs with fresh parsley. Enjoy!
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- Make the cream sauce: In a small sauce pan over medium heat, melt 1 Tbsp. butter and whisk in the flour and chicken bouillon until somewhat smooth. Gradually whisk in the milk and heat until thickened, about 1 minute. Set aside.
- Pour the eggs directly into the skillet and place the butter in the pan (do not whisk them first). Turn the burner on to medium heat and being to stir the eggs.
- Once the eggs become slightly thickened and you notice small curds (about 1 minute), turn the heat to low. Remember: low and slow is best. The eggs might not look like they are cooking, but they are!
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