Best 10 Food Network 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.

SCRAMBLED EGGS

Steps:

• Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and 1/2 teaspoon pepper with a scant tablespoon water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.
• Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15 to 30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.
• Finish: When cooked but still somewhat "soft", 2 to 3 minutes, sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don't continue to cook in the hot pan.

SCRAMBLED EGGS UNSCRAMBLED

Steps:

• In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

SCRAMBLED EGGS

Steps:

• Crack the eggs into a large bowl and whisk together until light and airy.
• Melt the butter in a medium skillet over low heat. Add the eggs to the pan and wait about 10 seconds for them to start to set up. Swirl them with a rubber spatula to create soft curds. Season with salt and continue swirling until the curds are set but still a little wet.
• Garnish with chives, and drizzle with extra-virgin olive oil.
• Serve with roasted tomatoes and peasant bread.

SCRAMBLED EGGS

Steps:

• Add salt and pepper and chives to eggs. In a small skillet, slowly melt butter over low heat. When foaming subsides, add the eggs and stir continuously over very low heat until the eggs form into a soft creamy mass. When they have almost entirely congealed, remove skillet from heat and continue to stir until silky velvet small curds are formed. Serve immediately.

SIMPLE SCRAMBLED EGGS

Steps:

• Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
• Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.

SCRAMBLED EGGS

Steps:

• Put eggs in a bowl with salt, pepper and half the butter.
• Beat the eggs with a fork until well blended.
• Melt butter in a frying pan over moderately low heat, it should cover the pan generously.
• Pour in beaten eggs and cook, scraping and turning the eggs, for 2 minutes, add cream and continue to cook another minute or so.
• They should be creamy don't overcook.
• You can add fresh herbs, cheese, prawns mushrooms into the scrambled eggs if you so desire.

GORDON RAMSAY'S SCRAMBLED EGGS

Steps:

• Break eggs into a pan and add the cubed butter.
• Stir over a medium heat until the eggs start to cook. Remove from heat continue stirring eggs for about 20 second. Return to heat, continue to stir eggs until they start to clump, remove from heat and add the creme fraiche. Return to heat stirring in crème fraiche.
• Remove from heat when eggs are clumpy, but soft.
• Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

SCRAMBLED EGG WITH SHRIMP

Steps:

• Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
• Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
• Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
• When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.

SCRAMBLED EGGS

Steps:

• Break the eggs into a bowl and beat slightly with a fork, enough to break the yolks. Add the salt, pepper, and milk.
• Melt the butter in the top of a double boiler and add eggs. Set over hot water and cook over moderate heat.
• Stir from time to time with a fork and cook until creamy (about 10 minutes). Do not overcook. Scrambled eggs should not be dry. (Hint: They are done when a watery liquid forms in the bottom and the eggs are nice and fluffy.) Scoop out onto a plate and add shredded cheddar cheese, if desired.