Search results
Results From The WOW.Com Content Network
Ingredients: 2 eggs 1 tablespoon milk 1 tablespoon butter Salt and pepper to taste Directions: Crack the eggs into a bowl and beat them with the milk. Heat the butter in a non-stick pan over medium heat. Pour the egg mixture into the pan and scramble until they are cooked to your desired consistency. Season with salt and pepper to taste.
There are heaps of ways to create a scrambled eggs recipe and we'll delve into the delightful variations of the scrambled eggs recipe later. But let's kick things off with a simple and fuss-free recipe for scrambled eggs. Total servings: 2 Preparation time: 3 minutes Cooking time: 2 minutes Total time: 5 minutes
At a high level, you beat your eggs with some milk and salt until frothy. Then leave them for 15 minutes. Beat them again while you heat up your pan with butter, and use a silicone spatula to fold the eggs in your nonstick pan. Add pepper late in the game and you’re golden.
Standard, refridgerated grocery-store eggs will last quite awhile. If they were bought fresh, they can last 2-3 weeks, easy. As for dinner, an omelet is always an easy thing to make. I make omelets for dinner 2-3 times a month. If you have rice, beans, cheese and tortillas, make a burrito/tacos with scrambled eggs.
Remove the pan from the heat and top the scrambled eggs with flaked smoked salmon. Garnish with chopped fresh chives or parsley (optional) and serve immediately. Tips: Feel free to adjust the amount of avocado and smoked salmon to your liking. You can add other keto-friendly ingredients to this recipe, such as chopped bell peppers, onions, or ...
Ingredients: Eggs. Milk, one splash. Salt and pepper to taste. Instructions: Crack desired amount of eggs (I usually cook 2 large eggs per person) into a microwave safe mug. It's best to avoid filling the mug above about halfway. Add in milk and salt and whisk together with a fork. Microwave uncovered at medium power for 30-45 second intervals ...
Or add some green chutney ( coriander, mint, green chilies and garlic, salt, paper. add lil bit of water. Make a paste. Store in fridge for up to a week) Or add fresh tomatoes chopped and lil bit of pesto. Plain old hot sauce livens scrambled eggs plenty. "Country style" eggs are popular in my neck of the woods.
2 eggs ¼ onion 1 tsp peanut butter 1,5 tbsp sesame oil 1,5 tbsp mayo 1,5 tsp Worcestershire sauce / soy sauce 1 tbsp sweet-sour-chilli sauce 1 garlic clove (If you want then parmesan, ¼ tomato and bacon) Mix everything except the tomato, Parmesan, bacon onion and garlic and put it in a bowl. Start frying the onion, garlic and bacon.
Runny "scrambled" eggs are foul. Crack the eggs directly into a medium/medium low skillet with a little of whatever oil/butter/bacon grease you prefer. Salt and pepper. Break up with a spatula and stir/scramble in the pan with a spatula to mix the whites and yolks and end up with a marbling of the two.
Crack your eggs into a bowl, sprinkle some salt on top, and mix them up with a whisk/fork. Get a clean bowl/plate ready for when the eggs are done cooking. Put some butter in the pan and turn on the heat to medium-low. I use ~1Tblspn of butter per 4 eggs. Move the butter around the pan as it melts.