You can pack just about anything into it. Easy Vegetable Frittata Recipe – The perfect frittata is soft inside with a texture similar to custard.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. Avocado Egg Salad – This egg salad combines two of our favorite things: eggs and avocado.How to Poach an Egg – Learn three tips for making perfectly cooked poached eggs at home.Simple Egg Salad Recipe – Easy egg salad recipe with a little mayonnaise, celery, fresh herbs and a spritz of lemon to brighten things up.How to Cook Hard Boiled Eggs – We show you how to cook hard boiled eggs perfectly, every time.We also love these breakfast quesadillas with green chilies. If you love bacon, then take a look at how we add bacon and shredded potatoes to the eggs in these easy breakfast tacos. I love the spice of chorizo, but you can always substitute something else, like Italian sausage. We add feta to these scrambled egg, spinach, and feta breakfast burritos and love it.įor scrambled eggs with sausage, take a look at our chorizo egg scramble. The heat from carryover cooking will be enough to melt the cheese into the eggs. If you’ve never had eggs and dill together, I highly recommend it.įor a cheesy egg scramble, add soft or shredded cheeses like goat cheese or shredded cheddar to the eggs just as they finish cooking. In our dill scrambled eggs, we swirl in fresh chopped dill to the whisked eggs. You can also add extra ingredients to the scramble itself. I also love them with a side of cabbage kimchi! 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. 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. Even though you’ve taken the pan off the heat, the eggs will still continue to cook (that’s carryover cooking). The scramble should look softly set and slightly runny in places. It’s important to take the pan off of the heat before your eggs have finished cooking. Even over low heat eggs can go from liquid to overcooked in seconds. Then I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.ĭon’t Forget About Carryover Cooking - Eggs are delicate and cook very quickly. 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). Swirl then Sweep - We prefer scrambled eggs with larger curds than small, but love them to be extra creamy. Scrambled eggs are all about cooking low and slow - that’s how you can achieve creamy eggs. ![]() Making scrambled eggs over high heat kills them - they become dry and bland. Use Low Heat - The trick to making your eggs creamy is most definitely low heat. The eggs don’t need to be whisked forever, just do it until the egg white and egg yolks are blended. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.ĭon’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. ![]() ![]() Just a touch of salt and a grind of black pepper. If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Milk and sour cream water scrambled eggs down and to us, the cream is just unnecessary. 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. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook. Use a nonstick pan and a silicone spatula - When scrambling eggs, we use a high-quality nonstick pan. You won’t believe how simple our recipe is.įollow our tips, and you’ll make the best eggs of your life! I honestly consider these to be the best scrambled eggs! I’ve been making scrambled eggs since my father taught me when I was 10, so I 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. How I Make The Best, Creamiest Scrambled Eggs
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