Best Slow Scrambled Eggs Recipes

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SLOW-COOKER MAKE-AHEAD SCRAMBLED EGGS



Slow-Cooker Make-Ahead Scrambled Eggs image

Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 40m

Yield 12

Number Of Ingredients 11

8 slices bacon
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 tablespoons margarine or butter
16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
  • Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
  • Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
  • Serve immediately, or cover and keep warm on low setting for up to 4 hours.

Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 315 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 3/4 Cup, Sodium 640 mg, Sugar 3 g, TransFat 1 g

SLOW-COOKED SCRAMBLED EGGS WITH CAVIAR



Slow-Cooked Scrambled Eggs with Caviar image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

4 extra-large eggs
Splash half-and-half
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter, divided
2 slices toasted brioche
2 teaspoons malossol caviar, osetra or sevruga

Steps:

  • Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.

SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES



Slow Scrambled Eggs with Crabmeat and Chives image

Provided by Food Network

Time 35m

Number Of Ingredients 9

4 tablespoon plus 1 teaspoon unsalted butter
8 whole eggs, beaten with 2 tablespoons whipping cream
Salt and pepper, to taste
1 cup fresh lump crabmeat, picked over for shells
2 tablespoons fresh snipped chives
1 cup fresh wild mushrooms, sliced
2 teaspoons butter
Salt and pepper
8 toast points

Steps:

  • Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
  • WILD MUSHROOMS:
  • Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;

SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS



Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs image

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
16 eggs
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
  • In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
  • Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 325 mg, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

SLOW-COOKED SCRAMBLED EGGS WITH GOAT CHEESE



Slow-Cooked Scrambled Eggs with Goat Cheese image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

16 extra-large eggs
1/2 cup milk or half-and-half
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, divided
6 ounces fresh goat cheese, such as Montrachet, crumbled
2 tablespoons minced fresh chives

Steps:

  • Heat a charcoal grill with coals. Spread them out in one dense layer.
  • Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.

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?

SLOW SCRAMBLED EGGS



Slow Scrambled Eggs image

Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Serves 8 to 10

Number Of Ingredients 3

4 tablespoons unsalted butter
12 large eggs, lightly beaten
Kosher salt

Steps:

  • Melt butter in a saucepan over medium heat. Add eggs and cook, stirring and scraping bottom of pan occasionally to prevent sticking, until large curds form and mixture is mostly set but still wet, 8 to 10 minutes. Remove from heat; stir in 1/2 teaspoon salt. Immediately transfer to a bowl; serve.

SLOW-SCRAMBLED EGGS WITH POTATOES, MUSHROOMS, AND BACON



Slow-Scrambled Eggs with Potatoes, Mushrooms, and Bacon image

For years, I would eat eggs only as an excuse to have bacon and hash browns. And then I made this discovery-the French method of slow cooking. The results of this technique are so good, I'd be perfectly happy to eat the eggs plain, without embellishment, but in this version I still get my potatoes and bacon. This dish requires patience: it's tempting to turn the heat up and finish the eggs quickly, but if you do, they will lose the creamy, custardy consistency that elevates this dish beyond breakfast. Try these eggs as a first course before something simple and light, such as a vegetable or chicken sauté, or grilled fish or beef. You can also serve them for brunch, with fresh fruit or a green salad.

Yield makes 4 servings

Number Of Ingredients 13

1 large potato, peeled and diced
Salt
2 strips thick-sliced bacon, diced
1/4 pound button mushrooms, stemmed and quartered
Pepper
3 tablespoons butter
10 eggs
2 tablespoons heavy cream
Salt and pepper
4 individual brioche rolls, or 2 slices good-quality bread, crusts removed, sliced in half into triangles
Potatoes, Mushrooms, and Bacon
Slow-Scrambled Eggs
Snipped fresh chives, for garnish

Steps:

  • Put the potato dice in a small pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool. In a medium skillet, cook the bacon until crispy. Remove it with tongs or a slotted spoon and drain on paper towels. Add the potatoes to the leftover bacon fat, and cook over medium heat until golden brown and crisp on all sides, about 7 minutes. Add the mushrooms, season with salt and pepper, and continue to cook until mushrooms are tender and lightly brown. Drain any excess fat from the pan and set it aside while you cook the eggs.
  • Melt 1 tablespoon butter in a small, heavy-bottomed saucepan over medium-low heat. In a medium bowl, lightly beat the eggs and cream. Pour the eggs into the pan and stir with a wooden spoon or plastic spatula until they just begin to thicken, about 10 minutes.
  • At this point, lower the heat, add the remaining 2 tablespoons butter, season with salt and pepper, and continue to stir. Don't cheat-in order to make the eggs as creamy as possible, it's important to stir gently and continuously, and take your time. When the eggs begin to thicken, after about 5 minutes, remove the pot from the heat.
  • Warm the brioche or toast the bread lightly. Set the potato-mushroom mixture over medium heat, add the bacon, and warm thoroughly. Return the eggs to low heat and cook until they will just barely hold together and resemble a thick, creamy sauce, then spoon them over the brioche or toast. Spoon the potato mixture over or around the eggs and sprinkle with chives.

SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS



Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs image

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

Provided by @MakeItYours

Number Of Ingredients 12

8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
16 eggs
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
  • In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
  • Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

SCRAMBLED EGGS & SLOW-ROAST TOMATOES ON TOAST



Scrambled eggs & slow-roast tomatoes on toast image

These indulgent scrambled eggs with tomatoes and spinach are the ideal weekend breakfast treat. A simple vegetarian meal you can prep in minutes

Provided by Kirstie Allsopp

Categories     Breakfast, Brunch

Time 1h

Number Of Ingredients 8

1 tbsp olive oil
2 garlic cloves , 1 sliced, 1 left whole
2 thyme or rosemary sprigs
200g ripe vine tomatoes , halved
50g baby spinach
25g butter
4 large eggs
4 small slices of granary bread , toasted, to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Drizzle the oil in a roasting tin and add the sliced garlic, the thyme and some seasoning. Arrange the tomatoes, cut-side down, on top and roast in the oven for 45 mins or until soft. Keep warm until serving.
  • Boil the kettle. Put the spinach in a metal colander over the sink and pour boiling water over it, just until the leaves have wilted. Leave to drain.
  • Peel the remaining garlic clove, wedge it onto a fork and use it to beat the eggs. Put half the butter in a non-stick frying pan over a low heat. Once melted, add the eggs. Stir until they start to thicken, then stir in the spinach. When the eggs are almost cooked, take off the heat and stir in the remaining butter. Keep stirring until the eggs are cooked but still soft. Pile onto toast, if you like, and serve with the tomatoes.

Nutrition Facts : Calories 496 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.4 milligram of sodium

SLOW COOKER MAKE-AHEAD SCRAMBLED EGGS



Slow Cooker Make-Ahead Scrambled Eggs image

Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you're ready to serve.

Provided by @MakeItYours

Number Of Ingredients 11

8 slices bacon
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 tablespoons margarine or butter
16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
  • Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
  • Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
  • Serve immediately, or cover and keep warm on low setting for up to 4 hours.

SLOW-SCRAMBLED EGGS WITH PROSCIUTTO



SLOW-SCRAMBLED EGGS WITH PROSCIUTTO image

Categories     Egg     Breakfast

Yield 4 people

Number Of Ingredients 10

4 slices rustic bread, about
1/2 inch thick
1 tablespoon clarified butter or olive oil
1 clove garlic, cut in half
6 eggs, at room temperature
2 tablespoons butter, divided
1/4 teaspoon salt
Pinch of white pepper
4 slices prosciutto
di Parma

Steps:

  • 4 slices rustic bread, about 1/2 inch thick 1 tablespoon clarified butter or olive oil 1 clove garlic, cut in half 6 eggs, at room temperature 2 tablespoons butter, divided 1/4 teaspoon salt Pinch of white pepper 4 slices prosciutto di Parma

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