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Scrambled Eggs recipe

Scrambled Eggs recipe


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  • Recipes
  • Dish type
  • Breakfast

The secret to this scrambled egg recipe is the mayonnaise. The resulting scrambled eggs are creamy, fluffy and light.

614 people made this

IngredientsServes: 1

  • 2 eggs
  • 1 teaspoon mayonnaise or salad cream
  • 1 teaspoon water
  • 1 teaspoon butter
  • salt and pepper to taste

MethodPrep:2min ›Cook:4min ›Ready in:6min

  1. In a small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt butter in a frying pan over low heat. Pour in the eggs and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.

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Reviews & ratingsAverage global rating:(615)

Reviews in English (504)

Very nice, will become a regular on the breakfast menu-27 Nov 2013

The eggs had a good taste, was easy, and it didn't take long-07 Jan 2018

I made the eggs and added 4 teaspoons of water instead of 2!! And held the pan over the hob and not directly on it. That way the heat is not intense.Brilliant!!!!Luv! Luv! Luv!-19 Mar 2017


Nutrition Facts

Cooking times will vary depending on microwave oven cavity-size, wattage and desired consistency of yolk. Times provided are for a 1000-watt microwave oven. Increase time slightly for lower wattage decrease for higher wattage. Start with shortest time and increase in 10 second intervals. Note the time that works best for your microwave oven.

Cooking times will vary if more than one egg is cooked at a time. Please refer to our recipes for using 2 Microwave Egg Cookers in 1 microwave, and for 2 eggs in 1 Microwave Egg Cooker.

Times given are for a large egg. The egg cooker works best with large eggs.

Lowering the power level to Medium High (70% power) or Medium (50% power) and increasing the cooking time slightly is also an option.

After each use, wash egg cooker thoroughly with hot soapy water rinse and dry.

The egg cooker is safe to use in both dishwasher and microwave. Do NOT use in convection microwave oven set to convection mode.

When cooking eggs in the microwave, always use a microwave-safe container such as the egg cooker, and pierce yolk and white several times or whisk before cooking.


I’ve been making scrambled eggs since my father taught me at 10 years old so I like to think I’ve been perfecting them for over 20 years! When it comes to scrambled eggs, I look for the eggs to be soft and creamy.

You won’t believe how simple our recipe is. Follow my tips and you’ll be making the best eggs of your life in no time! I honestly consider these be the best scrambled eggs:

Use a nonstick pan and a silicone spatula — When scrambling eggs, we use a high-quality nonstick pan. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook.

I only use eggs, butter, and salt — no milk or cream! I’ve never understood why people add extras like milk, cream, and even sour cream to eggs before cooking them. Milk and sour cream water scrambled eggs down and to us, the cream is just unnecessary.

If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Just a touch of salt and a grind of black pepper. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.

Don’t crack eggs directly into the pan — It does add another dish to clean, but it’s really important that you crack eggs into a bowl and whisk before adding to your pan. The eggs don’t need to be whisked forever, just do it until the egg white and egg yolks are blended.

I make my scrambled eggs without milk or cream and keep the recipe simple by only whisking quality eggs and salt together.

Use Low Heat — The trick to making your eggs creamy is most definitely low heat. Making scrambled eggs over high heat kills them — they become dry and bland. Scrambled eggs are all about cooking low and slow — that’s how you can achieve creamy eggs.

For perfect scrambled eggs, cook the whisked eggs over low heat in a non-stick skillet.

Swirl then Sweep — We prefer scrambled eggs with larger curds than small, but love them to be extra creamy. The moment the eggs hit the pan, I use our silicone spatula to rapidly swirl in small circles around the pan — we do this, without stopping, until the eggs look slightly thickened and very small curds begin to form (this achieves the creamy part). Then I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.

Don’t Forget About Carryover Cooking — Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. It’s important to take the pan off of the heat before your eggs have finished cooking.

The scramble should look softly set and slightly runny in places. Even though you’ve taken the pan off the heat, the eggs will still continue to cook (that’s carryover cooking). Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, not too wet.

When the egg scramble looks softly set and slightly runny in places, slide the pan off the heat. The eggs will still continue to cook (carryover cooking).

Scrambled Egg Variations

My favorite way to enjoy scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt, and freshly chopped chives.

You can also add extra ingredients to the scramble itself. In our dill scrambled eggs, we swirl in fresh chopped dill to the whisked eggs. If you’ve never had eggs and dill together, I highly recommend it.

For a cheesy egg scramble, add soft or shredded cheeses like goat cheese or shredded cheddar to the eggs just as they finish cooking. The heat from carryover cooking will be enough to melt the cheese into the eggs. We add feta to these scrambled egg, spinach, and feta breakfast burritos and love it.

For scrambled eggs with sausage, take a look at our chorizo egg scramble. I love the spice of chorizo, but you can always substitute something else, like Italian sausage. If you love bacon, then take a look at how we add bacon and shredded potatoes to the eggs in these easy breakfast tacos. We also love these easy breakfast quesadillas with green chilies.

More Easy Egg Recipes

    – We show you how to cook hard boiled eggs perfectly, every time. – Easy egg salad recipe with a little mayonnaise, celery, fresh herbs and a spritz of lemon to brighten things up. – Learn three tips for making perfectly cooked poached eggs at home. – This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up. – The perfect frittata is soft inside with a texture similar to custard. You can pack just about anything into it. In our vegetable frittata, we add lots of colorful and tasty veggies, cheese, and herbs.

Recipe updated, originally posted December 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


6 large eggs
1 cup light cream
1/2 teaspoon salt
1 hefty dash fresh ground black pepper
2 tablespoons butter
4 tablespoons clarified butter
3 drops tarragon wine vinegar

Whisk together the eggs, cream, salt, and pepper. Set aside.

Heat water in the bottom of a double boiler to just a simmer. Add the butter to the top of the double boiler and cook, stirring frequently, until it melts. Stir in the egg mixture and cover the pan. Let cook without lifting the lid for 15 minutes.

Uncover the pan and stir, scrambling the eggs, until the desired consistency is reached.

While the eggs are cooking, heat the clarified butter in a heavy pan over low heat. Cook, stirring frequently, until it turns dark brown but does not burn (use very low heat). Stir in the vinegar and then serve the butter sauce over the eggs.


How to make scrambled eggs

Great scrambled eggs is all about slow, sleepy strokes and low heat:

Whisk the eggs, milk, salt and pepper

Melt butter in a non stick pan or well seasoned skillet over medium heat (or medium low if your stove is strong)

Add egg mixture, wait 5 seconds (for the base to just start setting) then start leisurely (not frantically!) running a rubber spatula or flat edge wooden spoon in long strokes back and forth across the pan, and around the edges. This technique pushes the cooked egg off the base and piles them up (which creates those beautiful soft curds you see) and lets the raw egg spread out into the pan to cook

After 30 seconds, also start gently folding the eggs over (ie scoop and gently flip). Keep pushing/folding for 60 seconds total cook time or until raw runny egg no longer spreads out onto the pan and you have a pile of soft, custardy egg, ever so slightly underdone

Remove from the stove, stir / fold for another 10 seconds or until cooked to your taste. If you want it cooked more, return it to the stove briefly. Photo below shows the eggs just off the stove, ready for serving.


    1. Melt the butter in a nonstick skillet over medium heat. Break the eggs into the pan when it is warm but not yet hot. Sprinkle the eggs lightly with salt.
    2. Let the pan heat up, and don’t move the eggs until the egg whites begin to set. Using a heat-resistant spatula, move the whites around the pan to help them cook through, while keeping the yolk unbroken, for about 30 seconds. When the whites fluff up and are almost completely set, remove from the heat and fold the yolks into the whites. The residual heat should cook the whites through and leave the yolks soft. This is kind of like scrambling an over easy egg.
    3. Sprinkle with herbs, if desired.

    Reprinted from All About Eggs: Everything We Know About the World’s Most Important Food by Rachel Khong and the Editors of Lucky Peach. Copyright © 2017 by Lucky Peach, LLC. Photographs and illustrations copyright © 2017 by Tamara Shopsin and Jason Fulford. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.


    6 large eggs
    1 cup light cream
    1/2 teaspoon salt
    1 hefty dash fresh ground black pepper
    2 tablespoons butter
    4 tablespoons clarified butter
    3 drops tarragon wine vinegar

    Whisk together the eggs, cream, salt, and pepper. Set aside.

    Heat water in the bottom of a double boiler to just a simmer. Add the butter to the top of the double boiler and cook, stirring frequently, until it melts. Stir in the egg mixture and cover the pan. Let cook without lifting the lid for 15 minutes.

    Uncover the pan and stir, scrambling the eggs, until the desired consistency is reached.

    While the eggs are cooking, heat the clarified butter in a heavy pan over low heat. Cook, stirring frequently, until it turns dark brown but does not burn (use very low heat). Stir in the vinegar and then serve the butter sauce over the eggs.


    Watch the video: Σπαγγέτι καρμπονάρα. Yiannis Lucacos (May 2022).


Comments:

  1. Cristoforo

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  4. Herrick

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  5. Beale

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  6. Kaarlo

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