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Creamy scrambled eggs
- 750g vine-ripened cherry tomatoes
- olive oil cooking spray
- 8 free-range eggs
- 2/3 cup pouring cream
- 2 tablespoons butter
- 2 teaspoons finely chopped chives
- toasted Turkish bread, to serve
- Step 1Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on tray. Lightly spray with oil. Season with salt and pepper. Roast for 12 to 15 minutes or until just tender. Set aside to cool slightly.
- Step 2Whisk 4 eggs, 1/3 cup cream, salt and pepper in a bowl.
- Step 3Melt half the butter in a non-stick frying pan over medium-high heat. Add egg mixture. Leave to cook for 30 seconds. Gently stir egg mixture from outer edges into the centre, until eggs form creamy curds. Remove egg from pan. Keep warm. Repeat with remaining eggs, cream and butter.
- Step 4Place scrambled eggs and roasted tomatoes on plates. Sprinkle eggs with chives. Serve with toasted Turkish bread.
Scrambled eggs with chives
- 16 free-range eggs, at room temperature
- 1/2 cup thickened cream
- 24 slices day-old wholegrain bread
- 50g butter, chopped
- 2 tablespoons finely chopped chives
- Step 1Using a whisk, whisk eggs and cream together in a large bowl for 2 minutes (egg should fall in a thin stream from whisk). Set aside until foam has settled.
- Step 2Meanwhile, preheat grill on high heat. Using a 9cm star cookie cutter, cut out 1 star from each bread slice. Place stars in a single layer on grill tray. Grill for 1 minute each side or until toasted. Keep warm until ready to serve.
- Step 3Heat a 28cm (base) non-stick frying pan over medium heat until hot. Add half the butter and swirl to coat pan base. As last of butter melts, add half the egg mixture. Cook for 1 1/2 minutes or until mixture starts to set. Using a spatula, push set egg towards centre of pan, tilting pan to allow uncooked egg to run over base. Cook for 2 minutes or until eggs form creamy curds. Stir in half the chives. Transfer to a plate.
- Step 4Wipe pan with paper towel. Repeat with remaining butter, egg mixture and chives. Season with salt and pepper and serve immediately with toast.
Step-by-step scrambled eggs
- 8 (60g each) free-range eggs, at room temperature
- 1/2 cup (125ml) thin cream
- 20g butter, chopped
- Large pinch of sea salt
- 4 slices bread, toasted, to serve
- Smoked salmon slices
- Finely chopped chives, to serve
- Step 1Crack an egg into a small bowl before transferring to a larger, heatproof bowl (this is to check the egg does not contain any traces of blood). Repeat with remaining eggs.
- Step 2Add the cream to the eggs and use a fork or small balloon whisk to gently whisk until just combined, but so the eggs are mixed through evenly. Add the butter and stir to combine. Season with sea salt.
- Step 3Place the bowl over a medium saucepan of simmering water, making sure the bowl doesn’t touch the water. Cook over medium-low heat for 1 minute. Use a plastic spatula or flat-topped spoon to gently push the egg mixture, scraping the top of the spoon along the base of the bowl, from one side of the bowl to the other in 4 different directions. Soft folds of cooked egg will begin to develop.
- Step 4Continue slowly pushing and folding the egg mixture (do not stir). It is important to do this slowly, folding continually so the egg mixture does not stick to the base of the bowl. Cook for a further 2 minutes or until egg mixture is about three-quarters cooked and one-quarter runny, or until cooked as desired.
- Step 5Spoon scrambled eggs evenly among serving plates. Serve with buttered toast, smoked salmon and sprinkle with chives, if desired. Serve immediately with freshly cracked black pepper.
Scrambled eggs with smoked salmon
- 4 eggs
- 2 tablespoons skim milk
- 1 tablespoon finely-chopped chives
- olive oil cooking spray
- 2 slices rye bread
- 4 slices smoked salmon
- 1 cup baby spinach
- Step 1Whisk eggs, milk, chives and salt and pepper in a jug until small bubbles appear.
- Step 2Heat a non-stick frying pan over high heat. Reduce heat to low. Spray pan with oil. Beat egg mixture again and pour into pan. As egg begins to set, stir gently with a wooden spoon, tilting pan to allow uncooked egg to come in contact with the base. Cook until eggs form creamy curds. Remove pan from heat immediately.
- Step 3Meanwhile, toast bread. Top toast with scrambled eggs, salmon and spinach. Season with salt and pepper. Serve.
- 25g unsalted butter
- 6 eggs, lightly beaten
- 1/3 cup cream
- Salt and cracked black pepper
- 75g smoked salmon slices, chopped
- Step 1Melt the butter in a non-stick frying pan over medium low heat. Place the eggs, cream, salt and pepper in a bowl and whisk lightly until combined.
- Step 2Pour the egg mixture into the pan and using a spatula, gently move the mixture around the pan in a folding motion for 2-3 minutes. Sprinkle over the smoked salmon and continue cooking for 2-3 minutes, folding the egg to fully incorporate until just set. Serve scrambled eggs with hot toast.
Basic scrambled eggs
- 8 x 60g free-range eggs
- 80ml (1/3 cup) milk
- 1/4 teaspoon salt
- 15g (3 teaspoons) butter
- 4 slices bread, toasted, buttered
- Step 1Scrambled eggs are made by mixing eggs together with milk, cream or water to produce moist, soft folds or “clouds” of egg when cooked. Free-range eggs tend to have more flavour than battery-hen eggs and generally give scrambled eggs a richer yellow colour.
- Step 2Crack the eggs into a medium mixing bowl. This is best done by first cracking each egg, one at a time, into a small bowl before sliding it into the mixing bowl, so that you can remove any blood spots or pieces of shell (to remove these, use the egg-shell half). Add milk and salt. Measure the milk carefully, as cooked egg will only hold a certain amount of liquid and too much will cause the egg to “weep” moisture. Use a fork to whisk the egg mixture lightly until the ingredients are just combined. The eggs should be mixed through evenly to ensure a consistent yellow without streaks of egg white (which will result in white streaks through the cooked eggs).
- Step 3There is one main rule when cooking scrambled eggs: do not cook on heat that is too high, as this will cause the eggs to stick to the pan and become flaky and dry. Heat the butter in a medium, deep heavy-based frying pan over medium heat on the largest hotplate or gas burner (to ensure even cooking) for 1 minute or until the butter begins to foam. Swirl the pan to lightly coat its entire base with the butter.
- Step 4Add the egg mixture to the frying pan and cook over medium heat for 30 seconds. Use a flat-topped wooden spoon to gently push the egg mixture, scraping the top of the spoon along the base of the pan, from one side of the pan to the other in 4 different directions. Soft folds of cooked egg will begin to develop.
- Step 5Repeat the pushing action with the spoon every 10 seconds (or slow count to 10), including around the pan edge to prevent the egg mixture sticking. The important part of this step is to push the spoon through the mixture and lift and fold the eggs rather than stir, as stirring will break the egg up into small lumps. Do this often during cooking to prevent the egg mixture sticking and forming more of an omelette rather than moist, soft folds of scrambled eggs. Cook for 2 minutes or until about three-quarters of the mixture is cooked and one-quarter is still liquidy.
- Step 6Remove the pan from the heat and use the wooden spoon to gently fold the egg mixture twice more. The residual heat in the pan will finish cooking the eggs.
- Step 7Spoon the eggs onto the toast and serve immediately.