Scrambled Eggs Not Runny Not Watery Hard Scrambled Eggs Recipes

LIFE CHANGING SOFT SCRAMBLED EGGS

Life Changing Soft Scrambled Eggs image

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

Ingredients

4 eggs
1/2 tablespoon butter
salt to taste

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

SCRAMBLED EGGS, NOT RUNNY, NOT WATERY, HARD SCRAMBLED EGGS

Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs image

Ever had scrambled eggs at a restaurant? Ever tried making scrambled eggs before? Runny? Watery? Unappetizing? Well, not anymore!

Provided by Samuel Holden

Categories Lunch/Snacks

Time 15m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons milk
1 tablespoon cornflour
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
salt
pepper
1 teaspoon grainy mustard
2 large eggs
1 ounce butter (or a knob of butter...not sure if it is an ounce)
4 ounces strong cheese (cheddar, manchego, garcia baquero, monterey)
2 slices white bread (as in sliced bread, in a packet)

Steps:

Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together.
Break eggs and whisk until mixed.
Whisk in the milk mix.
Heat the butter until melted in a *VERY* heavy based pan.
When butter is hot pour in the eggs, stirring continually with a *METAL* spoon.
Go around the edges and then scrape the bottom of the pan.
The eggs will coagulate and thicken.
When there is no liquid left turn the heat down low and add the cheese.
Stir until cheese is melted.
Toast the bread and butter it.
Dollop your eggs onto the bread and splash a little Worcestershire sauce over them.
Eat immediately.

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