Best Best Scrambled Eggs Ever Recipes

BEST EVER SCRAMBLED EGGS

Steps:

• whisk together all ingredients except butter.
• Place your butter in a skillet warm butter up until you see little white foamy bubbles gathering.
• Pour egg mixture to skillet.
• DO NOT OVERSTIR!
• Let cook about a minute under medium heat, then take spatula through middle of eggs.
• Mix slightly.
• Cook eggs until preferred texture.
• Eggs should be completely golden yellow, there should be no other color in eggs at all.
• These are the fluffiest, most wonderful textured eggs you will ever have.
• I hope you like them.

BROUILLADE OF MUSHROOMS (OR THE BEST SCRAMBLED EGGS YOU'LL EVER EAT)

Steps:

• Break the eggs into a bowl and beat with a fork for one minute.
• Add the cream, season with salt and pepper and beat for another minute.
• Wipe the mushrooms and, keeping separate piles, dice eight of them and slice the other two.
• Melt 1/2 tablespoon butter and the oil in a frying pan and fry the diced mushrooms for one minute.
• Set aside on a plate.
• Sauté the sliced mushrooms and place next to the diced mushrooms.
• Heat the remaining butter in the pan and pour in the eggs.
• Whisk in a steady movement from the edges of the pan to the centre over a medium heat for a few minutes, until the mixture is smooth and creamy but still fairly liquid.
• Remove from the heat.
• Stir in the diced mushrooms, garlic and parsley and return to a high heat for a few seconds, stirring until the mixture is thick like custard.
• Pour into a warm shallow dish or individual dishes.
• Arrange the sliced mushrooms on top and dust with parmesan.
• Serve with a nice, hearty, buttered toast.

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

BEST SCRAMBLED EGGS EVER

Steps:

• Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine-mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
• Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat-resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, then sprinkle in the salmon. Cook until light and fluffy. Serve, garnished with chives. Serve with a toasted bagel.