Best 6 Horseradish Scrambled Eggs Recipes

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**Indulge in a Culinary Symphony: Horseradish Scrambled Eggs and Its Delectable Variations**

Elevate your breakfast routine with a savory symphony of flavors, textures, and aromas. The horseradish scrambled eggs, with their piquant kick and creamy embrace, promise a delightful awakening for your taste buds. This versatile dish, presented in three distinct yet equally tantalizing recipes, offers a culinary adventure that caters to diverse palates and preferences.

The classic horseradish scrambled eggs recipe unveils the harmonious union of tangy horseradish and the rich, velvety texture of eggs, creating a vibrant interplay between heat and creaminess. For those seeking a bolder experience, the spicy horseradish scrambled eggs infuse a fiery zest, while the mild horseradish scrambled eggs provide a gentler introduction to this piquant ingredient.

Each recipe is meticulously crafted, guiding you through the process of creating perfect scrambled eggs, complemented by the sharp, sinus-clearing essence of horseradish. Whether you prefer a robust or a subtle horseradish presence, these recipes offer a customizable culinary canvas, allowing you to adjust the intensity to suit your taste.

So, embark on a culinary journey with horseradish scrambled eggs, a dish that promises a delectable harmony of flavors and textures. Prepare to tantalize your taste buds and invigorate your mornings with this delightful symphony of spices and creaminess.

Check out the recipes below so you can choose the best recipe for yourself!

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS



Sunny's Perfect Scrambled Cheesy Eggs image

Provided by Sunny Anderson

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 4

3 tablespoons butter
12 eggs
Salt and freshly ground black pepper
3/4 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
  • Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

HORSERADISH DEVILED EGGS



Horseradish Deviled Eggs image

People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. -Ruth Roth, Linville, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
1/4 cup mayonnaise
1 to 2 tablespoons prepared horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
Dash paprika

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 169mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

DEVILED EGGS WITH HORSERADISH



Deviled Eggs with Horseradish image

Deviled eggs with a horseradish kick.

Provided by enovovesky

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 30m

Yield 12

Number Of Ingredients 8

12 eggs
½ cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons chopped fresh dill
½ teaspoon dry mustard
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon paprika

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
  • Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 178.5 mg, Sugar 0.7 g

SHIITAKE AND MANCHEGO SCRAMBLE



Shiitake and Manchego Scramble image

This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil, divided
1/2 cup diced onion
1/2 cup diced sweet red pepper
2 cups thinly sliced fresh shiitake mushrooms (about 4 ounces)
1 teaspoon prepared horseradish
8 large eggs, beaten
1 cup heavy whipping cream
1 cup shredded Manchego cheese
1 teaspoon kosher salt
1 teaspoon coarsely ground pepper

Steps:

  • In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 2-3 minutes. Add mushrooms; cook and stir until tender, 3-4 minutes. Stir in horseradish; cook 2 minutes more., In a small bowl, whisk together remaining ingredients and remaining olive oil. Pour into skillet; cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts : Calories 274 calories, Fat 24g fat (12g saturated fat), Cholesterol 234mg cholesterol, Sodium 405mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

SCRAMBLED EGGS WITH SMOKED TROUT & HORSERADISH HOLLANDAISE



Scrambled Eggs With Smoked Trout & Horseradish Hollandaise image

This great breakfast dish is wonderful served as a late, late supper! I happen to love breakfast for dinner or as a matter-of-fact - anytime!

Provided by Manami

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

4 large eggs (organic and free-range, por supuesto!)
3 3/8 ounces milk
1 3/4 ounces unsalted butter
3 1/2 ounces smoked trout fillets or 3 1/2 ounces smoked salmon
dill sprigs (to decorate)
4 5/8 ounces unsalted butter
4 egg yolks (from organic and free range eggs, por supuesto!)
juice of half a lemon
1 2/3 ounces water
1 tablespoon freshly grated horseradish root (if you use sauce drain well & add a little bit at a time)
salt & white pepper
toasted English muffin (slathered with butter & jam) (optional)

Steps:

  • Combine the ingredients in a heat-proof bowl, place over a pot of simmering water and beat with a whisk until set and smooth (that'll coincide with the time your arm feels like it's going to drop off).
  • Stir in the horseradish and keep warm until ready to serve.
  • Warm the trout fillet slightly (steam oven, microwave, oven, whatever you have at hand).
  • Shred with a fork into bite-sized pieces.
  • For the scrambled eggs, heat half of the butter in a frying pan.
  • Gently beat the eggs and milk.
  • Dice the remaining butter, add to the eggs and pour into the pan.
  • Over a medium to small flame, cook the eggs, gently stirring with a whisk.
  • When they start to set, take them off the heat and continue to stir until they're cooked through, but still creamy and soft.
  • Fold in the trout fillet, then arrange on a plate, drizzle with the hollandaise and decorate with some dill.
  • Serve immediately with toasted English muffins.

Nutrition Facts : Calories 1021.9, Fat 97.5, SaturatedFat 54.4, Cholesterol 1038.8, Sodium 224.9, Carbohydrate 4.6, Fiber 0.1, Sugar 1, Protein 33.2

THE BEST SCRAMBLED EGGS



The Best Scrambled Eggs image

For silky, outrageously good scrambled eggs, cook them low and slow. This method, which Mark Bittman learned from James Beard, is very low and very slow: you place the eggs over very low heat, stirring frequently, breaking up the curds as they form. The results are without compare. Make them for breakfast on the weekend, while the coffee brews and the bacon fries.

Provided by Mark Bittman

Categories     breakfast, brunch, dinner, lunch, editors' pick

Time 40m

Yield 2 servings

Number Of Ingredients 4

4 or 5 eggs
Salt and freshly ground black pepper
2 tablespoons cream
2 tablespoons butter or extra virgin olive oil

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.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • For the best results, use freshly grated horseradish. This will give your eggs a more intense flavor.
  • If you don't have fresh horseradish, you can use prepared horseradish from a jar. Just be sure to use a mild variety, as too much horseradish can be overpowering.
  • Add the horseradish to taste. Start with a small amount and add more until you reach the desired level of heat.
  • Serve the scrambled eggs immediately. This will prevent them from becoming tough.
  • Garnish the eggs with fresh herbs, such as chives, dill, or parsley. This will add a pop of color and flavor.

Conclusion:

Horseradish scrambled eggs are a delicious and easy-to-make breakfast. They're perfect for a quick weekday meal or a special weekend brunch. The horseradish adds a unique flavor that will wake up your taste buds. So next time you're looking for a new way to enjoy eggs, give horseradish scrambled eggs a try.

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