Soft Scrambled Eggs With Parmigiano Reggiano Recipes
SOFT SCRAMBLED EGGS WITH PARMIGIANO REGGIANO
Steps:
- Melt the butter in a small nonstick skillet over low heat. Meanwhile, beat the eggs and a pinch each of the salt and pepper with a fork in a medium bowl until well incorporated and air has been whipped into the eggs, about 1 minute.
- Add the eggs to the skillet and stir constantly with a rubber spatula until the egg thickens, 1 to 2 minutes. Remove from the heat and continue to stir continuously until the eggs have a custard-like consistency, 1 to 2 minutes.
- Place the soft scrambled eggs on top of the toast and sprinkle generously with the Parmigiano-Reggiano.
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
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
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- Heat a 10-inch nonstick skillet over medium-low heat. Add the butter and swirl to coat. When foam subsides, pour the eggs into the skillet.
- 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.
- When there's no more liquid in the skillet and eggs are just barely set and still moist and glistening, after about 2 minutes, divide them into two plates and serve.
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