Best 6 Scrambled Eggs With Tomato Cheddar And Cilantro Recipes

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

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.

SCRAMBLED EGGS AND TOMATOES

Steps:

• In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
• Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

GARLIC-CILANTRO SCRAMBLED EGGS

Steps:

• Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
• Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE

Steps:

• Melt 2 tablespoons butter in a large saucepan over medium heat.
• Add onoin, garlic, and oregano and saute until onion is soft, about 3 minutes;Add tomatoes with juice and chili powder; cover and simmer 5 minutes to blend flavors.
• Transfer sauce to blender (or use stick blender); puree until smooth; season with salt and pepper,; return sauce to pan and keep warm.
• Melt remaining 4 tablespoons butter in large skillet over medium heat; Add chiles; saute until tender, about 6 minutes.
• Add green onions and 1/4 cup cilantro.
• Add eggs and cheese; Cook until eggs are softly set, stirring occasionally, about 4 minutes.
• Divide eggs among 4 plates; Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.

SCRAMBLED EGGS WITH AVOCADO, ONION, AND CHEDDAR

Steps:

• Chop onion. Halve, pit, and peel avocado and cut into 1/4-inch pieces. In a bowl whisk together eggs and Cheddar and season with salt and pepper. In a nonstick skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring, until just beginning to soften, about 2 minutes. Add egg mixture and cook, stirring constantly, until eggs are just set, about 1 minute. Remove skillet from heat and stir in avocado.
• Serve eggs garnished with cilantro.

SCRAMBLED EGGS WITH SPINACH AND TOMATOES

Steps:

• Whisk eggs; seasonwith salt and pepper. In askillet, heat oilover medium-low heat. Cookeggs, stirring frequently,until just set, 1 to 2 minutes;stir in spinach and tomatoes. Spoon mixture intopita halves.