How to Scramble Eggs (4) Collection
 

Creamy Scrambled Eggs with Bacon
Scrambled Eggs Deluxe
Scrambled Eggs
Creamy Scrambled Eggs


Request From: "Annmarie Pereira" >
I can.t make good scrambled eggs. Mine are rubbery. Is there a recipe
for delicious creamy scrambled eggs?


Creamy Scrambled Eggs with Bacon

1/2 pound sliced bacon
2 tablespoons butter
8 eggs
1/3 cup heavy cream
3/4 teaspoon salt

Cook bacon to desired doneness and transfer to paper towels to drain. Keep
warm. Pour off bacon grease and melt butter in the same skillet. Beat eggs
lightly and whisk in cream, salt, and pepper. Pour into hot skillet and
cook
over low heat, stirring occasionally, until thickened but still moist,
about
6 to 9 minutes. Transfer to hot platter and garnish with bacon strips.
Serves 4.


Scrambled Eggs Deluxe

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 large tomato, chopped
1 tablespoon thinly sliced green onion tops

In a mixing bowl, beat eggs, milk, salt, and pepper together until well
blended. Melt butter in skillet over medium-low heat until hot; pour in
egg
mixture. Reduce heat. As mixture begins to set on bottom and sides of
skillet, lift and fold over with spatula. Cook until eggs are almost set;
fold in tomato and green onion. Heat scrambled eggs through; serve
immediately. Scrambled eggs recipe serves 4.



Scrambled Eggs

Dinner at Miss Lady's - Luann Landon Algonquin Books

1 tablespoon butter
6 large eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup heavy cream
1 cup (4 ounces) grated sharp Cheddar cheese

Melt butter in top of double boiler. Tilt pan so that butter is spread
over interior surface of pan.
In large bowl, beat eggs with salt and pepper until light and frothy.
Beat in cream. Stir in cheese.
Place in top of double boiler over slowly boiling water and cook about 15
minutes, stirring from time to time with a wooden spoon. Eggs should be
creamy and slightly firm. Serve hot. 4 servings.


Creamy Scrambled Eggs

Serves 4

8 eggs
1/4 cup milk
1/4 tsp salt
dash of black pepper
2 Tbsp butter
8 oz. cream cheese, but 1/2" cubes
1 Tbsp chopped fresh green onion tops (only the green part of onion)
1 tsp. chopped fresh parsley for garnish

In a large bowl beat together the eggs, onion tops, milk, salt & pepper.
In
a large, lightly oiled skillet, heat the butter to sizzling. Pour in the
egg
mixture. When the eggs just begin to set on the bottom, run a spatula
underneath, lifting up allowing the uncooked egg flow to the bottom of the
pan. Sprinkle in the cream cheese pieces. Continue cooking in the standard
manner for scrambled eggs. When the eggs are set, the cheese will be
melted.
Serve immediately. Garnish with parsley.

This is a hit every time I serve it!


from me to you

Linda in Tennessee

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