Best Low Gi Creamy Scrambled Eggs Recipes

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LOW AND SLOW SCRAMBLED EGGS



Low and Slow Scrambled Eggs image

Provided by Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 6

8 eggs
1/4 cup heavy cream
Kosher salt and freshly ground black pepper r
3 tablespoons unsalted butter
2 tablespoons chopped herbs, use any delicate herbs like chives, dill, parsley or chervil
Cooked bacon, for serving

Steps:

  • In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
  • Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
  • This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time. Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you?

EXTRA-CREAMY SCRAMBLED EGGS



Extra-Creamy Scrambled Eggs image

Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Provided by J. Kenji López-Alt

Categories     breakfast, brunch, easy, quick

Time 5m

Yield 2 servings

Number Of Ingredients 4

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

Steps:

  • In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
  • Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
  • Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

CREAMY SCRAMBLED EGGS



Creamy Scrambled Eggs image

Make and share this Creamy Scrambled Eggs recipe from Food.com.

Provided by littleturtle

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
8 eggs, beaten
1 dash pepper
2 tablespoons butter
fresh parsley, chopped (to garnish)

Steps:

  • Stir soup until smooth.
  • Beat in eggs and pepper.
  • In a skillet, melt butter, and cook egg mixture in butter, stirring lightly, until eggs set (will still be very moist).
  • Sprinkle with parsely to garnish, if desired.

SUPER CREAMY SCRAMBLED EGGS



Super Creamy Scrambled Eggs image

The name says it all, these are a sure fire hit with all, even kids like em, just dont mention the ingrediants if they're picky!! Quick and easy and ohhhh so good!

Provided by Le Beast

Categories     Breakfast

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 eggs
1/4 cup whipping cream
1/4 cup white wine
1/2 teaspoon salt
fresh ground pepper
2 tablespoons butter
4 ounces cream cheese

Steps:

  • Beat the eggs lightly.
  • Add the cream, wine, salt and pepper and mix well.
  • Melt the butter in a large skillet over med low heat.
  • Add the egg mixture, and cook gently until eggs are almost firm, stirring occasionally, you want the eggs very moist still.
  • Stir in the cream cheese and stir until it melts and blends.
  • Serve HOT.

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