Best Scrambled Eggs With Cream Of Chicken Soup Recipes

CREAMY SCRAMBLED EGGS

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.

MARK BITTMAN'S BEST SCRAMBLED EGGS

Steps:

• Crack eggs into a bowl; beat them just until the yolks and whites are combined.
• Season with salt and pepper; beat in the cream.
• Place a medium skillet, preferably nonstick, over medium heat for about 1 minute.
• Add in butter and swirl it around the pan; after the butter melts, but before it foams, turn the heat to low.
• Add eggs to skillet and cook over low heat, stirring occasionally with a wooden spoon.
• At first, nothing will happen; after 10 minutes or so, the eggs will begin to form curds.
• Do not lose patience; keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds.
• This will take 30 minutes or more; serve immediately.

CHEESY SCRAMBLED EGGS

Steps:

• Slice the cheese into tiny squares.
• Crack the eggs into a bowl and mash them up with a fork.
• (Be sure to wash the fork to prevent raw egg poisoning.) Put the butter on a pan on a stove-top set on high.
• Let it melt and move it around until it covers the entire pan.
• Pour the cheese and the eggs into the pan, and using a fork or something else, spread the eggs around, never letting them stay in one space too long.
• Take the eggs out when you desire according to wether you like them hard or soft.
• Enjoy.