Best Doctored Up Scrambled Eggs Recipes

THE SECRET TO FLUFFY SCRAMBLED EGGS

The Secret to Fluffy Scrambled Eggs image

In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.

Provided by Edible Times

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
¼ cup diced bell pepper
¼ cup chopped fresh mushrooms
4 large eggs
1 pinch salt
4 teaspoons butter

Steps:

Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
Whisk eggs with salt until completely combined and very foamy.
Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g

DOCTORED-UP SCRAMBLED EGGS

Doctored-Up Scrambled Eggs image

Scrambled Eggs with a little something extra! Don't overcook the eggs. Just draw a spatula over the mixture occasionally instead of stirring constantly. This will keep the eggs from becoming dry and crumbly.

Provided by breezermom

Categories Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

8 eggs, large, lightly beaten
2 tablespoons milk
1 tomatoes, large, peeled, seeded, and chopped
1 tablespoon green bell pepper, chopped
1 tablespoon parsley, fresh, chopped (if using dry, half the amount)
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground
2 1/2 tablespoons butter
1/2 cup ham, cooked and chopped

Steps:

Combine everything but the butter and ham. Stir, and mix well; set aside.
Melt the butter in a large skillet over medium heat. Add the ham, and cook for 2 minutes, stirring constantly.
Add the egg mixture to the skillet. Cook, without stirring, until the egg mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until the eggs are firm, but still moist (do not stir constantly).
Serve immediately.

Nutrition Facts : Calories 162.5, Fat 12, SaturatedFat 5.5, Cholesterol 267.5, Sodium 414.6, Carbohydrate 1.7, Fiber 0.3, Sugar 0.8, Protein 11.4

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