Best Velvet Scrambled Eggs Recipes

VELVET SCRAMBLED EGGS WITH FRESH HERBS

Steps:

• In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
• Toss the green salad with the vinaigrette and serve.

VELVET SCRAMBLED EGGS

Steps:

• You will need either a large double boiler, or to make your own using a stainless steel bowl inside a saucepan.
• Fill the saucepan with water and bring to a boil.
• While the water is heating up, beat the eggs and cream together until well mixed.
• Cut the butter into small pieces and add to the cream and eggs.
• Spray the stainless steel bowl with cooking spray.
• Put the bowl into the saucepan and add the egg mixture.
• Using a rubber spatula, stir the eggs constantly until the mixture begins to look like soft curds and turns baby chick yellow.
• Remove from heat and sprinkle with salt, pepper and dill.
• Enjoy.