Fluffymeltyscrambledeggz Recipes

HOW TO MAKE SCRAMBLED EGGS

How to Make Scrambled Eggs image

The perfect fluffy scrambled eggs require nothing more than some eggs, a little technique, and a little bit of butter. This will change the way you make scrambled eggs forever!

Provided by Rachel Farnsworth

Time 7m

Number Of Ingredients 4

Ingredients

3 large eggs
1 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

Crack eggs into a small cold saucepan. Add in butter.
Place saucepan over medium high heat. Use a rubber spatula to stir the eggs and slowly start breaking them up as the butter melts.
Once the butter has melted and the eggs start to thicken, reduce the heat to medium-low. Cook, stirring constantly, until eggs become solid and start to lose their shine.
Remove from heat immediately and season with salt and pepper. Give it a quick stir and serve hot.

Nutrition Facts : Calories 289 kcal, Carbohydrate 1 g, Protein 16 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 521 mg, Sodium 578 mg, ServingSize 1 serving

THE SECRET TO FLUFFY SCRAMBLED EGGS

The Secret to Fluffy Scrambled Eggs image

In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.

Provided by Edible Times

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
¼ cup diced bell pepper
¼ cup chopped fresh mushrooms
4 large eggs
1 pinch salt
4 teaspoons butter

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.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g

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