Best Scrambled Eggs Kinda Like Cracker Barrels Recipes
SCRAMBLED EGGS (KINDA LIKE CRACKER BARREL'S)
I tried this this morning with biscuits. It's based on an omelet-making technique I saw on TV not too long ago. It's basically a filling-less omelet for one. It reminds me of the scrambled eggs I always get at Cracker Barrel.
Provided by Ransomed by Fire
Categories Breakfast
Time 10m
Yield 1 egg, 1 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg(s) with water in a small bowl and put in the refrigerator.
- Melt about a teaspoon of margarine or butter in a small pan over medium-high heat until VERY hot. (The cooking show I based this on said to let it heat until you are basically scared to let it get any hotter.).
- Pour refrigerated egg(s) into hot pan, and begin stirring lightly with a spatula to stop eggs from burning. (A little brown is okay; just fold it into the inside of the egg.).
- When eggs have reached your preferred consistency, fold and remove from pan to a plate.
Nutrition Facts : Calories 107.3, Fat 8.8, SaturatedFat 2.2, Cholesterol 211.5, Sodium 114.6, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
THE BEST SCRAMBLED EGGS
Scrambled eggs might sound basic, but the "best" scrambled eggs have a little something extra. With a few small tweaks and the right technique and temperature, you'll have a breakfast dish that's fluffy, creamy and so silky -- anything but basic!
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous.
- Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set.
- Transfer to a plate and serve immediately.
CRACKER BARREL SPECIAL SCRAMBLED EGGS
I don't think that any explanation or intro is needed for a Cracker Barrel recipe. :) From Cracker Barrel's Old Fashioned Country Cooking.
Provided by Vicki Butts (lazyme)
Categories Eggs
Time 20m
Number Of Ingredients 6
Steps:
- 1. Beat the eggs with a fork until well beaten.
- 2. Blend in the cheese, sour cream, seasonings, and bacon; set aside.
- 3. In a large skillet over medium heat, heat the butter. Pour in the egg mixture.
- 4. As it cooks, stir gently with a spoon, continuing until the eggs are set.
PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
- Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
- Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.
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