SOFT SCRAMBLED EGGS
Eggs, milk, and cheese are blended and scrambled slowly over low heat to keep texture soft.
Provided by SAURORAESTHER
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Lightly beat eggs together using a fork in a large bowl. Add milk, cottage cheese, salt, and pepper; beat for approximately 1 minute.
- Heat a large saute pan over medium heat. Melt butter in the hot pan, making sure not to let it burn. Give eggs 1 last mix and pour into the pan. Reduce heat to low and cook, stirring frequently and slowly, about 10 minutes. Remove from heat, allowing eggs to continue to cook slightly after heat is gone. Garnish with parsley and serve.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 4.6 g, Cholesterol 489.4 mg, Fat 20.7 g, Protein 21.3 g, SaturatedFat 9.1 g, Sodium 432.7 mg, Sugar 3.9 g
LIFE CHANGING SOFT SCRAMBLED EGGS
These soft scrambled eggs are so easy and SO dreamy! Four quick and easy secrets to the best scrambled eggs of your life.
Provided by Lindsay
Categories Breakfast
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.
Nutrition Facts : Calories 169 calories, Sugar 0.4 g, Sodium 142.4 mg, Fat 12.4 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0 g, Protein 12.6 g, Cholesterol 379.6 mg
SALTIE'S SOFT-SCRAMBLED EGGS
This is a technique that achieves the best of both over easy and scrambled eggs.
Provided by Caroline Fidanza
Categories Breakfast Brunch Egg Quick & Easy
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.
SOFT AND CREAMY SCRAMBLED EGGS
Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It's important that you use low heat and don't forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you'll find the eggs turn out to be perfectly cooked - not dry, and not too wet.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 15m
Yield Makes approximately 2 servings
Number Of Ingredients 3
Steps:
- Melt the butter in a medium non-stick pan over medium-low heat.
- Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
- When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
- Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
- When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).
Nutrition Facts : Calories 168, Protein 13 g, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 380 mg
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- Allow the eggs to cook briefly, until the edges begin to set. This will be a matter of seconds. With a rubber spatula, start pushing the eggs across the skillet, back and forth, gently. Push rather than stirring, to keep the curds large and fluffy. If the eggs are cooking too fast, lower heat to low.
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- Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
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- Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining.
- Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
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- Cut the fresh salmon into small bite size pieces. You can leave the skin on or off, it is up to you.
- In a pan on medium-low heat add the butter. Once the butter is almost fully melted, add in the salmon pieces. Let them cook for 3-4 minutes, shaking the pan to get all the sides cooked. The temperature should be low enough you won't have to worry about the salmon overcooking during this time.
- Pour over the eggs and let sit for 15 seconds. Then slowly start agitating the eggs. Use a wooden spoon or spatula to scrape the bottom of the pan, never letting any of the eggs rest for too long. You can add some black pepper at this time. If you like your eggs salty you can add a pinch of salt.
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