Best 3 Low And Slow Scrambled Eggs Recipes
Indulge in the culinary delight of velvety smooth and irresistibly creamy scrambled eggs, elevated to perfection with the low-and-slow cooking method. This culinary technique transforms ordinary eggs into an extraordinary breakfast or brunch delicacy. Discover the secrets behind achieving the perfect texture and flavor, along with variations that cater to diverse dietary needs and preferences. Embark on this delectable journey as we unveil the art of creating exceptional scrambled eggs that will tantalize your taste buds and leave you craving more.
From the classic version that showcases the simplicity of eggs, butter, and salt to variations that incorporate cheese, vegetables, and herbs, this article offers a range of recipes that cater to every palate. Learn how to achieve the ideal consistency, whether you prefer your eggs soft and fluffy or slightly firm and creamy.
Embrace the versatility of scrambled eggs as we explore creative flavor combinations and unique cooking methods. Discover the magic of herbed goat cheese scrambled eggs, where tangy goat cheese and aromatic herbs elevate the dish to a gourmet experience. For a hearty and satisfying breakfast, try the sausage and pepper scrambled eggs, a combination that is sure to keep you fueled throughout the day.
Whether you're following a gluten-free or vegetarian diet, this article has you covered. Indulge in the wholesome goodness of gluten-free scrambled eggs, crafted with almond milk and tapioca flour, or savor the vibrant flavors of vegetarian scrambled eggs, packed with colorful vegetables and aromatic spices.
With step-by-step instructions and helpful tips, this article equips you with the knowledge and skills to master the art of scrambled eggs. Elevate your breakfast or brunch routine with these delectable recipes and impress your loved ones with your culinary expertise.
SLOW SCRAMBLED EGGS
Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Serves 8 to 10
Number Of Ingredients 3
Steps:
- Melt butter in a saucepan over medium heat. Add eggs and cook, stirring and scraping bottom of pan occasionally to prevent sticking, until large curds form and mixture is mostly set but still wet, 8 to 10 minutes. Remove from heat; stir in 1/2 teaspoon salt. Immediately transfer to a bowl; serve.
THE BEST SCRAMBLED EGGS
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
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
SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES
Provided by Food Network
Time 35m
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
- WILD MUSHROOMS:
- Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;
Tips:
- Use a non-stick skillet: This will help prevent the eggs from sticking and make them easier to stir.
- Use low heat: Cooking the eggs over low heat will help them cook evenly and prevent them from overcooking.
- Stir the eggs frequently: This will help to break up the curds and create a smooth, creamy texture.
- Cook the eggs until they are just set: Overcooking the eggs will make them tough and rubbery.
- Season the eggs to taste: Salt and pepper are the classic seasonings for scrambled eggs, but you can also add other herbs and spices, such as chives, parsley, or paprika.
- Serve the scrambled eggs immediately: Scrambled eggs are best served hot and fresh.
Conclusion:
Low and slow scrambled eggs are a simple but delicious breakfast or brunch dish. By cooking the eggs over low heat and stirring them frequently, you can create a smooth, creamy texture that is sure to please everyone. So next time you're looking for a quick and easy meal, give low and slow scrambled eggs a try.
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