Savoury Scrambled Eggs Food

SAVORY SCRAMBLED EGGS

Steps:

• Heat a large nonstick skillet over medium-low heat. In a medium bowl, whisk the eggs until well blended. When the pan is hot, pour the eggs in. Cook, stirring frequently, until the eggs are scrambled. Nice scrambled eggs should have a soft texture, not hard and leathery.
• Remove the eggs from the heat, and stir in the mayonnaise and chili sauce. Serve immediately.

SAVORY SCRAMBLED EGGS RECIPE

Steps:

• Melt margarine in large skillet on low heat. Meanwhile, beat eggs, milk and seasonings with wire whisk until well blended. Add to skillet.
• Cook until eggs begin to set, stirring occasionally.
• Add cream cheese; continue cooking until cream cheese is melted and egg mixture is completely set, stirring occasionally. Serve with toast slices, if desired.

SAVOURY SCRAMBLED EGGS

Steps:

• In a large frypan over medium heat, saute onion and bacon until soft.
• Add tomato and mushrooms, and cook, stirring a further 2 minutes.
• Add herbs and stir through.
• crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
• Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking.
• Serve with hot buttered toast.

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS

Steps:

• Remove the crusts, if you wish and toast the slices of bread.
• Spread with butter and Gentleman's Relish.
• Cut each slice in half.
• Melt a small piece of butter in a saucepan.
• Put the milk, eggs and a pinch of cayenne pepper into a bowl and whisk well.
• Pour this onto the butter in the pan and stir over a low heat until it begins to thicken.
• Remove from heat and keep stirring, then add the capers.
• The mixture will become creamy.
• Place the toast onto two plates and divide the mixture between them.
• Cut the anchovies into thin strips and decorate the toasts by making a criss-cross pattern with them.

SAVORY SCRAMBLED EGGS

Steps:

• In a mixing bowl, whisk the eggs, water, basil, salt, and pepper together.
• Fold in tomato and green onion.
• Melt the butter in a large nonstick skillet over medium heat; swirl to coat bottom of pan.
• When butter foams, add egg mixture all at once.
• Let set for 20 seconds.
• Cook, stirring, for 3-4 minutes or until light, fluffy, and almost dry.
• Add sour cream and stir until blended.
• Serve right away.

SAVORY EGGS WITH PEAS AND SHALLOTS

Steps:

• Melt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately.

SAVORY SCRAMBLED EGGS

Steps:

• 1. Melt butter in 10 inch broiler pan.
• 2. Combine eggs, milk, seasonings; pour into pan.
• 3. Cook over low heat; stirring constantly until eggs begin to thicken.
• 4. Add cream cheese cut in squares.
• 5. Continue cooking, stirring until cheese is blended and eggs are firm but moist.

JOHND'S SAVORY SCRAMBLED EGGS (HUEVOS PERICOS)

Steps:

• Pour and heat the oil in a frying pan. Add and saute the onion, pepper, and the garlic and heat. When these are just about to soften, add the cilantro, the tomato and finally, the beaten eggs.
• These are stirred so as to mix with all the rest of the ingredientes until they are done to your taste (soft or stiff). You will observe that they remain a bit loose and with some liquid---this is normal, and is due to the liquid retained in the tomato.
• Once cooked to your taste, add the salt and pepper and serve hot.
• NOTE: The tomato may be squeezed before cutting in order to seed it and to remove excess liquid.

SAVOURY SCRAMBLED EGGS WITH SMOKED SALMON (LOW FAT)

Steps:

• Whisk eggs, egg whites and pepper in a small bowl until well blended.
• Heat oil in a nonstick skillet over medium-low heat. Add onion greens and cook, stirring, until softened, about 30 seconds.
• Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes.
• Serve immediately.