EASY SCRAMBLED EGGS AND SCALLION
I'm not a big fan of eggs but my husband is, so I make them quite often. This is one of my favorite ways to eat eggs. Hope you like it, too.
Provided by CiaoBella
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs.
- Heat skillet and pour light coating of olive oil.
- Heal oil for about a minute.
- Add diced scallions and fry for about 30 seconds.
- Add eggs.
- Fry for about 2 minutes or until eggs are desired consistency. I use a rubber spatula to break up the egg mixture as it fries.
- Salt and pepper to taste.
- Enjoy!
SCRAMBLED EGGS WITH SCALLIONS AND MUSHROOMS
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". Known as "Khumbi Wala Khichri Unda" in India. Serve this with toast or any flatbread.
Provided by KateL
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the oil in a large nonstick frying pan and set over high heat.
- When hot, put in the mushrooms. Stir and fry until the mushrooms appear silken.
- Add the scallions, green chile, and tomato. Turn the heat to medium and stir until the tomato softens.
- Add the cilantro, eggs, and salt and pepper to taste. Stir the eggs gently until they form thick, soft curds or are done to your taste.
- Remove from the heat and serve immediately.
CREAM CHEESE AND SCALLION SCRAMBLED EGGS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.
CHINESE STEAMED EGG WITH SOY GLAZED MUSHROOMS AND SCALLION SALAD
This recipe checks two boxes for me. The first box satisfies my craving for Korean (scallion salad) and Japanese (soy-glazed mushrooms) flavors, and the second box fills my head with memories of my grandfather's kitchen where he often made Chinese savory egg custard for the grandkids. We call it huevo a vapor and it's a simple and delicious combination with elements inspired by different cuisines.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the scallions in a medium bowl and cover them with cold water. Use your hands to lightly massage the scallions to separate the thin strips and to remove the slimy coating scallions sometimes have. Rinse and repeat this until they no longer feel slimy. Drain well and set aside; the scallions can be refrigerated for up to 3 hours before serving.
- Whisk the gochujang, sesame oil, rice vinegar, garlic, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce together in a medium bowl. Add the scallions and sesame seeds and toss until combined. Refrigerate until ready to serve.
- Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon black pepper and cook without stirring until the mushrooms are deeply browned and caramelized on the bottom, about 6 minutes. Flip the mushrooms and cook until the second side is browned and the mushrooms are tender, about 4 minutes. Remove the mushrooms to a small plate.
- Lower the heat under the skillet to medium. Add the remaining 2 tablespoons soy sauce, 1/4 cup water and remaining 1 teaspoon sugar. Stir the mixture together, scraping the bottom of the pan to remove any browned bits of mushroom that stuck to the bottom. Bring the mixture to a simmer and cook until you have a thin glaze, about 3 minutes. Add the mushrooms back in and stir until they are fully coated in the sauce. Remove from heat, taste and add salt if needed. Keep warm until ready to serve.
- Bring a few inches of water to a boil in the bottom of a steamer set over medium heat. Whisk together the eggs, 1/4 teaspoon salt and 1 1/2 cups water together in a medium bowl. Place a 9-inch pie plate in the steamer and then pour in the whisked egg mixture. Cover the steamer, reduce the heat to medium and steam the egg custard until just set and the consistency of very soft tofu, about 15 minutes.
- Carefully remove the egg custard from the steamer. Divide the rice among four bowls or plates and top with the egg custard, soy-glazed mushrooms and scallion salad.
SAUTEED MUSHROOM SCRAMBLED EGGS
This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!
Provided by Mimi1989
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
- While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
- Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g
SCRAMBLED EGGS WITH MUSHROOMS
This crowd pleasing recipe comes from the January 2009 issue of *recipes+* magazine. Tip: To avoid overcooked, rubbery eggs, remove from heat while still creamy.
Provided by Sara 76
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Spray mushrooms with oil. Place on prepared tray. Roast for 5 minutes. Add tomatoes; spray with oil. Roast for 15 minutes more or untilmushrooms are tender and tomatoes split.
- Meanwhile, whisk eggs, egg whites, and cream in a large jug. Melt butter in a large frying pan over moderate heat. Add the egg mixture, cook for 30 seconds. Gently stir egg mixture from outer edges to centre until eggs form creamy curds. Remove from heat; stir in chives.
- Place mushrooms on plates with scrambled eggs and tomatoes. Sprinkle with black pepper, then serve at once.
SCRAMBLED EGGS WITH MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, main course
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Break the eggs into a mixing bowl. Beat well and set aside.
- Place the mushroooms on a flat surface and chop them coarsely into half-inch or slightly smaller cubes.
- Heat four tablespoons of the butter in a heavy casserole and add the mushrooms. Cook, stirring, about three to five minutes, until they give up their moisture. Continue cooking until the moisture evaporates. Do not brown the mushrooms. The liquid around the mushroom pieces will take on an oily appearance. Remove from the heat and let the bottom of the casserole cool slightly. Place the casserole over moderately low heat and add six tablespoons of the butter, stirring.
- When the butter is melted, add the beaten eggs, salt and pepper and start stirring around and around, taking care to scrape the bottom of the casserole all over. If the eggs start sticking to the bottom at any point, the heat is too high. If this happens, remove the casserole from the heat, stirring constantly. Continue cooking over low heat, removing the casserole from the heat as necessary to prevent sticking. The total cooking time is approximately 12 minutes, or slightly longer, until the eggs take on the texture of a very soft custard. Add the chives and stir. Spoon the hot eggs and mushrooms into individual ramekins or small soup bowls and serve immediately.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 15 grams, Sodium 325 milligrams, Sugar 1 gram, TransFat 1 gram
ONION AND MUSHROOM SCRAMBLED EGGS
A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.
Provided by boonu
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
- Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
- Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.
Nutrition Facts : Calories 415.5 calories, Carbohydrate 13.3 g, Cholesterol 438.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 11.4 g, Sodium 369.1 mg, Sugar 5.4 g
SCRAMBLED EGGS WITH CREAM CHEESE AND SCALLIONS
Categories Egg Breakfast Brunch Vegetarian Quick & Easy Wheat/Gluten-Free Cream Cheese Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.
SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS
Provided by Bon Appétit Test Kitchen
Categories Egg Mushroom Brunch Vegetarian Low Cal High Fiber Father's Day Asparagus Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.
SCRAMBLED EGGS WITH MUSHROOMS & CHIVES
Make and share this Scrambled Eggs with Mushrooms & Chives recipe from Food.com.
Provided by CountryLady
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
- Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
- It is important not to overcook the mushrooms.
- Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
- Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
- If the heat is too high, the eggs will be rubbery.
- Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
- This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
- Gently work in the cream for 10 to 15 seconds.
- Remove from heat and serve.
SCRAMBLED EGGS WITH MUSHROOMS, ONIONS AND PARMESAN CHEESE
I'm not sure if I came up with this on my own or if it's a common recipe but I had a craving for eggs with cheese and mushrooms last night, when I started to make it and get the ingredients, I discovered to my dismay that we were totally out of cheese which is quite unusal in my house, anyway, I sauted some sliced fresh muchrooms and chopped onions in butter, added some parmesan cheese, let it saute for about 15 minutes, then scrambled eggs and added it to the other ingredients....was pleasantly surprised, it came out very tasty and I will be making it again, DH an DS loved it.
Provided by janice brady
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat saucepan, Add butter till it's melted.
- Add mushrooms and onions, stir well.
- Add Parmesan cheese.
- Saute on low heat for about 15 minutes.
- In a separate bowl, scramble egg and milk.
- Add egg and milk mixture to other ingredients.
- Scramble as you would if you were making plain scrambled eggs.
- Cood over medium heat, stirring constantly --.
- When eggs are not wet anymore, serve with toast or bagels -- .
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