Does anyone have a good scrambled eggs recipe?

Answer 1

The key to perfect scrambled eggs isn't in the various ingredients you add to them to flavor them. It's in the method of cooking.

Whip your eggs lightly, with a dash of water (water will make them cook evenly). In a medium hot (very clean) pan add enough real butter to coat the bottom of the pan. Just as soon as the butter melts andbefore it starts to turn color, add the eggs. Let them sit a minute and then stir until lumpy. When it looks like you have runny scrambled eggs in the pan, pour them onto a plate, tossing them as you empty the pan. They will look really soft but will continue to cook and in a minute, by the time you sit down to eat them, they will be perfectly soft and deliciously tender. They won't even need salt and pepper.

Answer 2

This is my favorite way. Beat 6 eggs with a splash of milk. Then cube up about 3 oz. of cream cheese. Heat 1-2 Tbsp of butter in a pan on medium heat. When that melts add the egg mixture and cream cheese and scramble as normal. Towards the end add some fresh snipped chives. Mmmm.

Answer 3

Make the scrambled eggs as you normally would, but I use olive oil instead of butter. Add some salt and pepper. Then I add cubed fresh mozzarella, fresh basil, and small pieces of proscuitto (best in eggs when it's sliced a little thicker!). This is so easy and so delicious! I always make this when I'm having brunch or just had a really bad day and need a pick me up!

Answer 4

here it is..

Perfect Scrambled Eggs

(2 servings)

6 large eggs
6 teaspoons of low-fat milk(1 teaspoon for each egg)
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying
Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs.

Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer.
Transfer eggs to serving plates. Add salt and pepper to taste.

A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.

Answer 5

Try this one:

* 6 eggs, beaten
* 1 tomatoes, chopped
* 1/4 cup Swiss cheese, grated
* 2 tablespoons butter
* Seasonings to taste


1. Cook tomatoes and butter in a frying pan for 3 minutes.
2. Season.
3. Mix cheese with the beaten eggs.
4. Pour over the tomatoes and scramble together.

Answer 6

I don't actually have a recipe...but I make this all the time.

1/2 small onion, diced
1/2 Anaheim chile, diced
1 roma tomato, diced
Saute above in butter and a touch of oil (so the butter doesn't burn), till its tender.
2 eggs, beaten with a tablespoon of water, salt and pepper
Add eggs to pan and cook till almost done (eggs continue cooking after you take them off the heat, so I like them to be a little soft when I do.) Sprinkle with cheddar cheese. I eat this with flour tortillas. Enjoy!!

Answer 7

I'm with you. I hate peppers. My family has always substituted milk for cream cheese. We would use a tub of it while making eggs for a family of 5. Now I can't have my scrambles without it. I can tell the difference. You can also add a squirt of Ranch dressing in the mix or diced tomatos.

Answer 8

1. seprate egg yolk and white part in different bowl.
2 scrambled both seprate.
3. sliced capsicum and grated carrot.
4.heat pan on gas,add some butter .
5.spread white scrambled on pan.add capsicum spread some grated carrot .add little salt and black pepper.
6. now spread scrambled yolk of egg.
7 spread capsicum and carrot on it.
8 donot turn the egg.slim the gas for 2 min
iraniy omeltte is ready

Answer 9

I like this way, dice ham,diced onion, diced green and red
pepper, saluted, pour scrambled eggs over the top let cook,
on low until almost done, take off stove place in plate and cover with chili, cheese and a little more onion. ENJOY!!
p.s. your eggs will finish cooking while on your plate (residual heat)

Answer 10

crack your eggs into a mixing bowl. beat them with a wisk add a little milk, salt and pepper and a little garlic powder. pour the misture into a warm, not hot skilet. keep mixing untill the eggs are starting to fluff a little add some baccon crumbles and keep mixing.when they are nice and fluffy and no liquid remains turn the heat down to the lowest setting. put some cheese on and let it melt, don't mix it in because it will make your pan a mess. dump it on a plate and put thick salsa on top. serve with toast. yum yum