Creamy Scrambled Eggs Food

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EXTRA-CREAMY SCRAMBLED EGGS

2022-06-15



Extra-Creamy Scrambled Eggs image

Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Provided by J. Kenji López-Alt

Categories     breakfast, brunch, easy, quick

Time 5m

Yield 2 servings

Number Of Ingredients 4

Ingredients:

  • 2 teaspoons potato starch, tapioca starch or cornstarch
  • 4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 4 eggs (see Note)
  • Pinch of kosher salt

Steps:

  • In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
  • Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
  • Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

CREAMY SCRAMBLED EGGS

2005-08-25



Creamy Scrambled Eggs image

Make and share this Creamy Scrambled Eggs recipe from Food.com.

Provided by littleturtle

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients:

  • 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
  • 8 eggs, beaten
  • 1 dash pepper
  • 2 tablespoons butter
  • fresh parsley, chopped (to garnish)

Steps:

  • Stir soup until smooth.
  • Beat in eggs and pepper.
  • In a skillet, melt butter, and cook egg mixture in butter, stirring lightly, until eggs set (will still be very moist).
  • Sprinkle with parsely to garnish, if desired.

SUPER-CREAMY SCRAMBLED EGGS

2017-11-27



Super-Creamy Scrambled Eggs image

Make and share this Super-Creamy Scrambled Eggs recipe from Food.com.

Provided by Food.com

Categories     < 15 Mins

Time 5m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients:

  • 4 large eggs
  • 2 tablespoons milk
  • 1 tablespoon cornstarch
  • kosher salt & freshly ground black pepper
  • 2 tablespoons butter
  • 1 -2 tablespoon chopped herbs, such as dill, parsley or 1 -2 tablespoon chives
  • bacon, for serving (optional)
  • fruit, for serving (orange wedges) (optional)

Steps:

  • In a medium bowl, combine milk and cornstarch; whisk to combine. Add eggs, a pinch of salt and pepper, and whisk until well-combined.
  • In a medium nonstick skillet over medium heat, melt butter. When foaming subsides, add egg mixture. Let set, 15 seconds, and then, using a heat-proof rubber spatula, begin scraping the bottom and sides of the skillet in a continuous motion, gently folding the eggs to scramble. Remove skillet from heat when eggs begin looking fluffy and curdled but not entirely set, about 1-2 minutes; do not overcook. Continue folding and stirring for an additional 30 seconds off the heat.
  • Serve while eggs are hot and still slightly loose in places. Top with chopped herbs, season to taste with salt and pepper, and serve, with bacon, fruit, or on their own.

Nutrition Facts : Calories 269.8, Fat 21.6, SaturatedFat 10.8, Cholesterol 404.7, Sodium 251.2, Carbohydrate 5.1, Sugar 0.4, Protein 13.2

Top Asked Questions

  1. How to make the best scrambled eggs at home?
    If you want your scrambled eggs to be creamy, add a teaspoon of creme fraiche. Salt- Add a pinch of salt to enhance the taste. Pepper- Add a pinch of freshly ground pepper to make the eggs a bit spicy. 1. Add the egg to the pan Crack the eggs, add butter, and pour them into a pan over very low heat. 2. Stir the eggs
  2. How do you cook eggs with cream cheese and eggs?
    Use a spatula to occasionally scrape the bottom of the pan. Cook for 10-15 minutes until the eggs are starting to set. Then add the cream cheese that has been cut into chunks. Carefully fold in the cream cheese and let it melt away into your dreamy creamy eggs.
  3. What are scrambled eggs supposed to taste like?
    The result is creamy, custardy eggs that slip off your spoon into your mouth. They wobble ever so slightly, and spread like fluffy ricotta on toast. They are simply luscious, and if I’m going to make scrambled eggs, this is how I am going to do them.
  4. How much protein is in scrambled eggs with cream cheese?
    So if you want to optimise your scrambled eggs for weight loss, adding 2 tbsp of cream cheese to the mix brings the total to over 20g of protein, and the more protein the merrier! If you want more weight loss recipes like this, check out our free vegetarian weight loss meal plan! GET IT INSTANTLY! Are scrambled eggs healthy?

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