Sautee sliced button mushrooms in butter in pan. When done, add cubed ham and heat until ham is warm to hot. Add three or more scrambled eggs and immediately add cubed cheese of your liking. Stir over low heat until eggs are cooked but moist. Optional is to add cubed avocado 1/2 way through cooking the eggs. Any or all of these things are good.
I don't male a big project out of it. I just beat the eggs, add a little milk, and throw it in the pan (that I have lightly coated with olive oil). And I go low and slow.
When the eggs are close to being done, I throw in the other ingredients--usually mushrooms, chopped onion and green pepper. Then I'll top the eggs with shredded cheese, either cheddar or Monterrey Jack, cover the pan until the cheese melts.
I don't measure anything, I just eyeball it.
While the eggs are going, I'll be cooking the sides as well--hash browns, sausage or bacon--venison bacon, if I have it. Few people seem to know this, but venison bacon is great. Then of course, there's the requisite toast or English muffins.
1.Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
2. In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer.
3. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth.
4. Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. Yield: 10 servings.
This is simple, but my fav way to make scrambled egg is to boil the eggs until hard! Then crack them and add LOADS of butter and mash it!!! Add a little milk, salt and tiny tiny bit of pepper! Yummy! :) tastes nice and fresh! :)
Heat a tablespoon of butter in a frying pan on LOW heat; cover. Crack two eggs into a bowl, whisk with a fork or whisk, add about 2 Tbsp. milk and blend well. Pour into the preheated frying pan and cover, allowing the egg mixture to heat up to the temperature of the pan. After a couple minutes, turn up the heat to a medium low and draw the edge of a spatula from the OUTSIDE EDGE towards the center of the egg puddle, allowing liquid egg to run into the void space you just created. Keep doing this all the way around the pan until the eggs are done to your liking and piled in the middle of the pan. As they begin to "set up," they should be fluffy and bouncy, like scrambled eggs should be. Plate, season with salt and pepper (and finely grated cheese if you want) and serve immediately.
Ad to a preheat pan, as soon as it starts to cook gently scrape the edges to the center of the pan, letting the runny stuff fill in your path, Work your way around the pan. When there is no more runny stuff, shut off the pan, and gently move the "curds around" letting them finish cooking with residual heat.
Answers & Comments
Sautee sliced button mushrooms in butter in pan. When done, add cubed ham and heat until ham is warm to hot. Add three or more scrambled eggs and immediately add cubed cheese of your liking. Stir over low heat until eggs are cooked but moist. Optional is to add cubed avocado 1/2 way through cooking the eggs. Any or all of these things are good.
OMG ok, this is really plain but i swear to die for.
3 eggs, 1 table spoon butter, 2 white american cheese. U WILL be in HEAVEN
I don't male a big project out of it. I just beat the eggs, add a little milk, and throw it in the pan (that I have lightly coated with olive oil). And I go low and slow.
When the eggs are close to being done, I throw in the other ingredients--usually mushrooms, chopped onion and green pepper. Then I'll top the eggs with shredded cheese, either cheddar or Monterrey Jack, cover the pan until the cheese melts.
I don't measure anything, I just eyeball it.
While the eggs are going, I'll be cooking the sides as well--hash browns, sausage or bacon--venison bacon, if I have it. Few people seem to know this, but venison bacon is great. Then of course, there's the requisite toast or English muffins.
BEST SCRAMBLED EGG
Ingredients
1-1/2 cups diced peeled potatoes
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
2 teaspoons canola oil, divided
2 cups cubed fully cooked ham
16 Eggland's Best Eggs
2/3 cup sour cream
1/2 cup 2% milk
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided
Directions
1.Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
2. In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer.
3. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth.
4. Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. Yield: 10 servings.
SCRAMBLED EGGS
Serves 1
INGREDIENTS
2 eggs
1 tablespoon of oil
METHOD
Break the eggs into a cup.
Put the oil in a saucepan on a medium heat. Pour the eggs into the pan.
Cook for 1 to 2 minutes until the eggs are thoroughly cooked but still moist. Stir frequently to scramble them and to stop them sticking,
Use three egg yolks and two egg whites with a little heavy cream.
Cook over the lowest heat you can stand. (lower takes longer) Some people even use a double boiler.
Leave some uncooked egg in a bowl. When eggs are done add them to the bowl to stop the cooking immediately.
Use a good quality pepper. Salt to taste.
This is simple, but my fav way to make scrambled egg is to boil the eggs until hard! Then crack them and add LOADS of butter and mash it!!! Add a little milk, salt and tiny tiny bit of pepper! Yummy! :) tastes nice and fresh! :)
Actually, John D as described the start of an omelette I make, and it is good, another contributor on here gave me the recipe.
One thing that caught my eye with John, is that he mentions low heat, that is very important Hannah.
Heat a tablespoon of butter in a frying pan on LOW heat; cover. Crack two eggs into a bowl, whisk with a fork or whisk, add about 2 Tbsp. milk and blend well. Pour into the preheated frying pan and cover, allowing the egg mixture to heat up to the temperature of the pan. After a couple minutes, turn up the heat to a medium low and draw the edge of a spatula from the OUTSIDE EDGE towards the center of the egg puddle, allowing liquid egg to run into the void space you just created. Keep doing this all the way around the pan until the eggs are done to your liking and piled in the middle of the pan. As they begin to "set up," they should be fluffy and bouncy, like scrambled eggs should be. Plate, season with salt and pepper (and finely grated cheese if you want) and serve immediately.
Eggs, salt and pepper. Whip up.
Ad to a preheat pan, as soon as it starts to cook gently scrape the edges to the center of the pan, letting the runny stuff fill in your path, Work your way around the pan. When there is no more runny stuff, shut off the pan, and gently move the "curds around" letting them finish cooking with residual heat.