Perfect Scrambled Eggs
Serves 4
It's important to follow visual cues, as skillet thickness will have an effect on cooking times. If using an electric stovetop, heat a second burner on low and slide the pan to the cooler burner for the final cooking time over low heat.
8 large eggs plus 2 large yolks
1/4 cup half-and-half
Salt
1/4 teaspoon pepper
1 tablespoon unsalted butter, chilled
1. Adjust oven rack to middle position and heat oven to 200 degrees. Place 4 heatproof plates on rack.
2. Beat eggs and yolks, half-and-half, 1/4 teaspoon salt, and pepper with fork until thoroughly combined and mixture is pure yellow; do not overbeat.
3. Melt butter in 10‑inch nonstick skillet over medium-high heat (butter should not brown), swirling pan to coat. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 1/2 minutes. Reduce heat to low and gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.
Perfect Scrambled Eggs for Two
Use 4 large eggs plus 1 large yolk, 2 tablespoons half-and-half, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/2 tablespoon butter. Cook eggs in 8‑inch skillet for 45 to 75 seconds over medium-high heat and then 30 to 60 seconds over low heat.
Perfect Scrambled Eggs for One
Use 2 large eggs plus 1 large yolk, 1 tablespoon half-and-half, pinch salt, pinch {omitted}pepper, and 1/4 tablespoon butter. Cook eggs in 8‑inch skillet for 30 to 60 seconds over medium-high heat and then 30 to 60 seconds over low heat.
Smoked Salmon Scrambled Eggs with Chive Butter
Mash 3 tablespoons softened unsalted butter with 3 tablespoons minced fresh chives. Toast 4 (1‑inch-thick) slices rustic white bread, then spread with 2 tablespoons chive butter. Cook eggs as directed, first melting remaining chive butter in pan. Immediately spoon eggs on top of buttered toasts, top with 3 ounces smoked salmon, and serve. Garnish with extra chives if desired.
Serves 4
It's important to follow visual cues, as skillet thickness will have an effect on cooking times. If using an electric stovetop, heat a second burner on low and slide the pan to the cooler burner for the final cooking time over low heat.
salt to taste. Serve immediately.
Serves 4
It's important to follow visual cues, as skillet thickness will have an effect on cooking times. If using an electric stovetop, heat a second burner on low and slide the pan to the cooler burner for the final cooking time over low heat.
8 large eggs plus 2 large yolks
1/4 cup half-and-half
Salt
1/4 teaspoon pepper
1 tablespoon unsalted butter, chilled
1. Adjust oven rack to middle position and heat oven to 200 degrees. Place 4 heatproof plates on rack.
2. Beat eggs and yolks, half-and-half, 1/4 teaspoon salt, and pepper with fork until thoroughly combined and mixture is pure yellow; do not overbeat.
3. Melt butter in 10‑inch nonstick skillet over medium-high heat (butter should not brown), swirling pan to coat. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 1/2 minutes. Reduce heat to low and gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.
Perfect Scrambled Eggs for Two
Use 4 large eggs plus 1 large yolk, 2 tablespoons half-and-half, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/2 tablespoon butter. Cook eggs in 8‑inch skillet for 45 to 75 seconds over medium-high heat and then 30 to 60 seconds over low heat.
Perfect Scrambled Eggs for One
Use 2 large eggs plus 1 large yolk, 1 tablespoon half-and-half, pinch salt, pinch {omitted}pepper, and 1/4 tablespoon butter. Cook eggs in 8‑inch skillet for 30 to 60 seconds over medium-high heat and then 30 to 60 seconds over low heat.
Smoked Salmon Scrambled Eggs with Chive Butter
Mash 3 tablespoons softened unsalted butter with 3 tablespoons minced fresh chives. Toast 4 (1‑inch-thick) slices rustic white bread, then spread with 2 tablespoons chive butter. Cook eggs as directed, first melting remaining chive butter in pan. Immediately spoon eggs on top of buttered toasts, top with 3 ounces smoked salmon, and serve. Garnish with extra chives if desired.
Serves 4
It's important to follow visual cues, as skillet thickness will have an effect on cooking times. If using an electric stovetop, heat a second burner on low and slide the pan to the cooler burner for the final cooking time over low heat.
salt to taste. Serve immediately.
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