SEASONED SCRAMBLED EGGS
This is just a scrambled egg recipe I came up with while experimenting with breakfast. It's a delicious remix to scrambled eggs that doesn't require too much work! This recipe is great if you want an extra kick in your breakfast without having to spend hours preparing it.
Provided by SammJammx3
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 13
Steps:
- Beat eggs, egg white, and milk together in a bowl until combined. Add parsley, thyme, garlic powder, chili powder, garlic, sazon, and adobo. Add sausages and mozzarella cheese and stir to combine.
- Place a skillet over medium heat and coat surface lightly with oil. Pour egg mixture into the hot skillet; cook and stir until firm and no longer runny, about 5 minutes.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 11.6 g, Cholesterol 383 mg, Fat 27 g, Fiber 2.2 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 862.7 mg, Sugar 4.9 g
VELVET SCRAMBLED EGGS WITH FRESH HERBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
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.
AKURI RECIPE (PARSI STYLE SEASONED SCRAMBLED EGGS)
Akuri Recipe is a spicy scrambled egg dish made by the Parsi community of India. Akuri is typically never overcooked, the eggs remain loose and slightly runny, mixed with mild spices and served with bread and salad. It is believed that The Parsis have a love affair with eggs, as each of their traditional delicacies include eggs in some form. They also do not limit eggs only to breakfast, as is typically done. This Akuri Recipe is seasoned with onions, tomatoes, with heat from chillies and creaminess leant by fresh cream. Try making this and serve it for a lazy Sunday breakfast, along with some warm toast. Breakfast eggs are a great way to get in your daily intake of proteins. You can try some of our other egg preparations for breakfast, such as Baked Beans Shakshuka Egg White Omelette with Spinach Avocado Egg Sandwich Microwaved Egg-Omlette-In-A-Mug
Provided by Jyothi Rajesh
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- To begin making the Akuri Recipe, first chop onions, tomatoes and green chilies finely. Grate garlic cloves. Keep aside until ready to cook the Akuri.
- Break all the eggs into a bowl, add salt to taste, pour in the cream and whisk well. The more you whisk the eggs, the fluffier the akuri will be. So take time to whisk the eggs thoroughly till frothy.
- Place a pan on the heat, melt some butter into it. Add grated garlic, chopped green chilies and onions and saute it all up until onions turn pink, but take care not to brown them.
- When the onions are soft and translucent, add tomatoes and cook until tomatoes turn soft and release its juices.
- Now add the egg-cream Akuri mixture and allow it cook for a minute. Then gently scrape the sides of the pan, slightly scrambling the eggs. Stir it all up and once again allow it to cook for a minute. Continue to gently scrape and scramble till the eggs are cooked, but not over cooked. They should be soft, slightly runny and creamy, and not shredded into separate bits.
- Sprinkle some chopped coriander leaves, mix well and turn off the flame and the Parsi Style Seasoned Scrambled Eggs is ready.
- Serve the Akuri Recipe (Parsi Style Seasoned Scrambled Eggs) hot with sliced bread or toast and tea or coffee.
SEASONED SCRAMBLED EGGS
For those of you who enjoy an occasional walk on the wild side, try these wildly seasoned eggs. I can almost guarantee they're not your grandma's scrambled eggs! Recipe from: http://www.food.com/recipe/seasoned-scrambled-eggs-414234 Photo source: ImPat
Provided by Ellen Bales
Categories Eggs
Time 10m
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, whisk together the egg whites and eggs. Stir in the salad dressing, mustard, parsley and garlic powder. Add salt and pepper if desired.
- 2. In a large, non-stick skillet cook egg mixture in oil over medium heat for 2 minutes or until eggs are almost set.
- 3. Stir in cheese. Cook for 1 minute more or until eggs are set and cheese is melted. Serve immediately.
MEXICAN SCRAMBLED EGGS
Make and share this Mexican Scrambled Eggs recipe from Food.com.
Provided by blu_shoe
Categories Breakfast
Time 9m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl beat eggs.
- Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
- Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted. Serve with hashbrowns or your favorite breakfast side dish.
SEASONED SCRAMBLED EGGS
Make and share this Seasoned Scrambled Eggs recipe from Food.com.
Provided by Boomette
Categories Breakfast
Time 6m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the egg whites and eggs.
- Stir in the salad dressing, mustard, parsley and garlic powder.
- In a non-stick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are almost set.
- Stir in cheese.
- Cook for 1 minute longer or until eggs are set and cheese is melted.
- Serve immediately.
EASY MEXICAN SCRAMBLED EGGS
Make and share this Easy Mexican Scrambled Eggs recipe from Food.com.
Provided by ashlynn08
Categories Breakfast
Time 10m
Yield 1 plate, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in a bowl and mix to combine.
- Coat a nonstick skillet with pam cooking spray and heat over medium low heat.
- If using peppers and onions add to pan and saute for 3 minutes.
- Add egg mixture and cook until eggs are light and fluffy.
- Top with additional salsa if desired.
SEASONED SCRAMBLED EGGS
Charlotte Wiley whips up this fluffy egg dish for two in her New York City kitchen. The addition of ranch dressing, brown mustard and mozzarella cheese makes these fast-to-fix scrambled eggs something special.
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the egg whites and eggs. Stir in the salad dressing, mustard, parsley and garlic powder. In a nonstick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are set and cheese is melted. Serve immediately.
Nutrition Facts : Calories 251 calories, Fat 16g fat (4g saturated fat), Cholesterol 331mg cholesterol, Sodium 496mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
STIR-FRIED ITALIAN SCRAMBLED EGGS FOR A CROWD
Great easy way to serve tasty eggs to a large group! These were a hit at a Saturday morning Toastmasters club, almost a legend. I used a nonstick electric wok, but these could be done in a regular wok (I used my wok for this dish more than any other recipe). Allow 2 eggs per person; I have cooked as many as 30 eggs at a time. These are super simple, but you could provide as many toppings for scrambled eggs as you desire (but that would be more work!). Our group enjoyed having real eggs for breakfast.
Provided by KateL
Categories Breakfast
Time 12m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In large mixing bowl, whisk eggs and Italian seasoning.
- Heat wok to medium heat. Melt butter (I allow a lot of butter to ensure no sticking and to season the eggs).
- Pour in whisked eggs and gently stir-fry with a large spatula until cooked to desired doneness. (I like mine a little wet.) I recommend allowing people to add their own salt after serving because the butter and Italian seasoning add plenty of taste for me.
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
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- Salt & Pepper - this is a total no-brainer (I hope). These basics are a must and I often find myself starting with these and adding on some of the other ones for a tasty meal.
- Powdered Garlic - this is another one of my favorites that can be used as a base. It adds easily flavor with no fuss and adds on to give other spices and herb flavors an extra pop.
- Minced Onions or Onion Powder - this is one of my newer favorites. I prefer to add minced onions to my egg mixture as soon as I put them in the frying pan so they have a time to soften up a little.
- Parsley - No idea what inspired me to try this one, but I'm glad I did. There's something extra fun about a burst of green herbs on my eggs.
- Oregano - This herb not only tastes great, but your kitchen will smell delicious with a sprinkle or two.
- Taco Seasoning - this is surprisingly delicious, just go light on this to try. A little goes a long way.
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5/5 (26)Category BreakfastCuisine WesternCalories 182 per serving
- Use a non stick skillet or well seasoned cast iron pan (about 25cm / 10") and a rubber spatular (or flat edge wooden spoon).
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