Best 8 Best Scrambled Eggs Recipes

THE BEST SCRAMBLED EGGS

Steps:

• Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous.
• Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set.
• Transfer to a plate and serve immediately.

BEST SCRAMBLED EGGS

Steps:

• Heat a nonstick skillet coated with cooking spray over medium heat. Whisk all the ingredients; add to skillet. Cook and stir until set.

BEST EVER SCRAMBLED EGGS

Steps:

• whisk together all ingredients except butter.
• Place your butter in a skillet warm butter up until you see little white foamy bubbles gathering.
• Pour egg mixture to skillet.
• DO NOT OVERSTIR!
• Let cook about a minute under medium heat, then take spatula through middle of eggs.
• Mix slightly.
• Cook eggs until preferred texture.
• Eggs should be completely golden yellow, there should be no other color in eggs at all.
• These are the fluffiest, most wonderful textured eggs you will ever have.
• I hope you like them.

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

BEST SCRAMBLED EGGS

Steps:

• Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

BROUILLADE OF MUSHROOMS (OR THE BEST SCRAMBLED EGGS YOU'LL EVER EAT)

Steps:

• Break the eggs into a bowl and beat with a fork for one minute.
• Add the cream, season with salt and pepper and beat for another minute.
• Wipe the mushrooms and, keeping separate piles, dice eight of them and slice the other two.
• Melt 1/2 tablespoon butter and the oil in a frying pan and fry the diced mushrooms for one minute.
• Set aside on a plate.
• Sauté the sliced mushrooms and place next to the diced mushrooms.
• Heat the remaining butter in the pan and pour in the eggs.
• Whisk in a steady movement from the edges of the pan to the centre over a medium heat for a few minutes, until the mixture is smooth and creamy but still fairly liquid.
• Remove from the heat.
• Stir in the diced mushrooms, garlic and parsley and return to a high heat for a few seconds, stirring until the mixture is thick like custard.
• Pour into a warm shallow dish or individual dishes.
• Arrange the sliced mushrooms on top and dust with parmesan.
• Serve with a nice, hearty, buttered toast.

THE BEST SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
• Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
• Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.

BEST SCRAMBLED EGGS !

Steps:

• 1. Briskly beat the eggs, salt, pepper and water together with a fork or wire whisk (about 1 minute).
• 2. Put oil in skillet to coat the pan well. Add butter. Heat the skillet, when butter is melted, use spatula to spread it around skillet. Add the eggs.
• 3. Cook the eggs over medium heat. Gently push and turn over the eggs as they solidify. Don't over cook or brown! The eggs should be very moist, fluffy, cooked and not look dry at all.
• 4. *** I make these frequently, and this is enough eggs for my family for breakfast! We also make breakfast tacos and breakfast sandwiches.