Best 4 Rice Cooker Scrambled Eggs Recipes
**Indulge in Perfectly Cooked Scrambled Eggs Made Effortlessly in a Rice Cooker**
Elevate your breakfast or brunch routine with our collection of delectable scrambled egg recipes, expertly crafted in the convenience of your rice cooker. Discover a symphony of flavors and textures in every bite, ranging from classic fluffy eggs to innovative creations infused with herbs, cheese, and vegetables. Our recipes cater to various dietary preferences, including vegetarian and vegan options, ensuring everyone can savor the goodness of scrambled eggs. Prepare to delight your taste buds with our diverse selection of rice cooker scrambled egg recipes, designed to make your mornings effortless and your meals memorable.
RICE COOKER SCRAMBLED EGGS
Why not use the appliance that sits in the cabinet for more things than the expected. When you have guests this is a great way to make eggs and keep them warm for when people get up in waves. Good for a buffet breakfast too! Might also be a great way for the dorm kids to make their own breakfast?
Provided by TishT
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Put the oil or butter in the rice cooker pan and turn the rice cooker on to cook.
- Add optional items if you want.
- Cook the optional items until they are hot.
- Break eggs into the pan. Close the lid but continue checking the eggs every few minutes. Stir with a wooden spoon or non stick spatula until the eggs are done. It takes 15 minutes for 1 egg to get done. May take longer if you add more eggs.
- Serve
- *Note:You can put the top on the rice cooker, and keep the eggs warm for hours if your family members like to sleep in.
EXTRA-CREAMY SCRAMBLED EGGS
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
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.
KONA K'S SCRAMBLED EGGS & RICE
Make and share this Kona K's Scrambled Eggs & Rice recipe from Food.com.
Provided by Kona K
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Scramble egg.
- Combine the scrambled egg with rice, sesame oil, and soy sauce. Mix until everything is well-combined.
- You can adjust soy sauce according to personal taste.
BREAKFAST RICE FROM JAPAN
Healthy and quick breakfast I learned from friends in Tokyo. Use chilled white or brown rice. Adjust ingredients for your hunger needs and enjoy!
Provided by caquilter
Categories World Cuisine Recipes Asian
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in the skillet; cook until crispy on the bottom, 2 to 3 minutes. Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top. Season with soy sauce.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 47.9 g, Cholesterol 186 mg, Fat 10 g, Fiber 1.5 g, Protein 11.8 g, SaturatedFat 2.4 g, Sodium 673.9 mg, Sugar 1.3 g
Tips:
- Use fresh eggs: Fresh eggs will give you the best results. If you're not sure how old your eggs are, crack one open and check the yolk. If the yolk is firm and round, the egg is fresh. If the yolk is flat and spread out, the egg is old.
- Use a good quality rice cooker: A good quality rice cooker will cook your eggs evenly and prevent them from sticking. If you don't have a rice cooker, you can also cook your eggs in a saucepan over low heat.
- Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook the eggs until they are just set, about 2-3 minutes.
- Season the eggs to taste: You can season the eggs with salt, pepper, herbs, or spices. Some popular seasonings include chives, dill, parsley, paprika, and garlic powder.
- Serve the eggs immediately: Scrambled eggs are best served immediately after they are cooked. If you need to store the eggs, let them cool completely and then store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Scrambled eggs are a quick and easy breakfast or brunch option that can be enjoyed by people of all ages. They are also a great way to use up leftover eggs. With just a few simple ingredients and a rice cooker, you can make delicious scrambled eggs that are fluffy, creamy, and full of flavor.
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