Best 3 Roquefort Scrambled Eggs Recipes
Indulge in a culinary journey with our tantalizing Roquefort Scrambled Eggs! This delectable dish combines the richness of creamy Roquefort cheese with the soft, fluffy texture of eggs, creating a symphony of flavors that will awaken your taste buds. Discover three irresistible variations of this classic recipe: the original Roquefort Scrambled Eggs, the Smoked Salmon and Roquefort Scrambled Eggs, and the Spinach and Roquefort Scrambled Eggs. Each variation offers a unique twist, catering to different palates and preferences. Get ready to elevate your breakfast or brunch experience with these culinary creations that are sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
ROQUEFORT SCRAMBLED EGGS
Steps:
- Gently soften shallot and pepper in butter in saute pan over low/medium heat. Whisk eggs with cream; stir gently into shallot mixture until beginning to set. Fold in roquefort and basil; take off heat. Stir once or twice just to melt cheese. Season and serve.
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.
Tips:
- Use fresh eggs for the best flavor and texture.
- If you don't have Roquefort cheese, you can substitute another blue cheese, such as Gorgonzola or Stilton.
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of salt and pepper to taste.
- Serve immediately with your favorite toast or breakfast potatoes.
Conclusion:
Roquefort scrambled eggs are a delicious and easy-to-make breakfast or brunch dish. With just a few simple ingredients, you can create a flavorful and satisfying meal that is sure to please everyone at the table. So next time you're looking for a quick and easy breakfast or brunch recipe, give Roquefort scrambled eggs a try. You won't be disappointed!
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