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Entries tagged with 'scrambled eggs'

Vegetarian: Revueltos (Creamy Spanish-Style Scrambled Eggs)

Lauren Rothman 1 comment

I come to you today with the perfect solution to the leftover cooked veggies conundrum: revueltos. Sounds fancy, right? But they're not. Revueltos are simply creamy, barely-set Spanish-style scrambled eggs that are cooked in a warm (not hot) pan with a) good-quality olive oil; b) tons of garlic; and c) pretty much any neutrally-flavored leftovers you've got. After cooking the eggs slowly, scraping the pan constantly to break up the curds that form, you'll be left with with custardy eggs that have a velvety, super-soft texture. More

Revueltos (Creamy Spanish-Style Scrambled Eggs)

Serious Eats Lauren Rothman Post a comment

I come to you today with the perfect solution to the leftover cooked veggies conundrum: revueltos. Sounds fancy, right? But they're not. Revueltos are simply creamy, barely-set Spanish-style scrambled eggs that are cooked in a warm (not hot) pan with a) good-quality olive oil; b) tons of garlic; and c) pretty much any neutrally-flavored leftovers you've got. After cooking the eggs slowly, scraping the pan constantly to break up the curds that form, you'll be left with with custardy eggs that have a velvety, super-soft texture. More

Sunday Brunch: Smoked Salmon Scramble with Dill, Red Onion and Crème Fraîche

Sunday Brunch Sydney Oland Post a comment

Smoky salmon, bright dill and rich crème fraîche come together in softly cooked eggs that bring all the flavors of the classic tea sandwich to a warm brunch. More

British Bites: Smoked Trout and Egg Scramble

British Bites Sydney Oland 4 comments

Smoked fish is a popular ingredient throughout Britain. You can find dishes containing it gracing tables at any hour of the day, but the delicate flavor of smoked trout is most often found paired with eggs as a light meal in the morning or early afternoon. More

Smoked Trout and Egg Scramble

Serious Eats Sydney Oland Post a comment

Smoked fish is a popular ingredient throughout Britain. You can find dishes containing it gracing tables at any hour of the day, but the delicate flavor of smoked trout is most often found paired with eggs as a light meal in the morning or early afternoon. More

Beyond Curry: Anda Bhurji (Spicy Scrambled Eggs)

Beyond Curry Denise D'silva Sankhe 2 comments

In Indian cuisine, scrambled eggs take on a very different avatar. The dish isn't the familiar yellow, mild, homogenized egg preparation you find on breakfast tables around the world. Scrambled eggs, or the Indian Anda Bhurji is just the opposite. It's a riotous mix of colors, spice, and flavors laden with butter and character. More

Anda Bhurji (Spicy Indian Scrambled Eggs)

Serious Eats Denise D'silva Sankhe 4 comments

The Indian anda bhurji is a riotous mix of colours, spice and flavours that's laden with butter and character. It's served with a dollop of butter and local loaf bread that's lightly toasted in the heat of the pan that the eggs were cooked in. More

Healthy & Delicious: Scallion Scrambled Eggs with Cumin

Serious Eats Kristen Swensson Sturt 5 comments

Scallion Scrambled Eggs with Cumin, an Iranian-inspired meal from Faye Levy's Feast from the Middle East comes together in about 15 minutes, chopping included, and is a nice twist on standard scrambled eggs. Health-wise, it's far from a low-fat dish, but that's okay. Healthy food need not be low-fat food, especially when it's packed with protein and produce like this. More

Delicious in Five Minutes or Less: Creamy Scrambled Eggs with Caviar

Serious Eats J. Kenji López-Alt 4 comments

Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs? Most people don't think caviar when searching for a midnight snack, but why not? More

How to Make the Creamiest Scrambled Eggs

Serious Eats Aaron Mattis 56 comments

These are the scrambled eggs dreams are made of, or would be made of if you dreamed about scrambled eggs, which would be weird. The ideal scrambled eggs have the texture of the interior of a soufflé, fluffy and light yet creamy and rich. Their flavor is pure, unadulterated egg, both more delicate and more flavorful than standard egg preparations. To achieve these results you need to cook the eggs very lightly, which entails slow cooking over low heat. More

Steamed Eggs with Dried Tuna Roe on Toast

Serious Eats Caroline Russock Post a comment

The following recipe is from the March 24 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Mario Batali chose Jody Williams to be one of his leading contemporary chefs for Coco, saying... More

Scrambling Eggs with an Espresso Machine

Erin Zimmer 6 comments

[Flickr: FoodMayhem] Typical of most wands, the milk-steaming one attached to an espresso machine can be magical. Jessica of Food Mayhem discovered this was the trick behind Gottino's delicious steam scrambled eggs. According to chef Jody Williams: Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny. The eggs turn out creamy, tasty, and melt-on-your-tonguey. Calling all baristas: when nobody's watching, go grab an egg, crack it into one of those mini milk-steaming pitchers, and report back. Just beware of the floating egg bits in the next latte order. Related What... More

Sunday Brunch: Slow-Cooked Scrambled Eggs with Goat Cheese

Serious Eats Ed Levine 3 comments

This recipe, adapted from Ina Garten's Barefoot Contessa Family Style, is creaminess squared. The slow-cooked scrambled eggs are by themselves unbelievably creamy, and when you throw in the slightly tangy fresh goat cheese, the entire affair becomes one forkful after... More

Sunday Brunch: Kenny Shopsin's Perfect Scrambled Eggs and Really Good Toast

Serious Eats Ed Levine 6 comments

Philosopher-chef Kenny Shopsin, the proprietor of Shopsin's on New York City's Lower East Side, has written what could loosely be called a cookbook, Eat Me: The Food and Philosophy of Kenny Shopsin. It's a great book, and you are going... More

Sunday Brunch: Creamy Scrambled Eggs with Porcini Mushrooms

Serious Eats Ed Levine 1 comment

Even the creamiest scrambled eggs aren't exactly loaded with flavor, so when I came across this Nancy Silverton and Mark Peel recipe for scrambled eggs with porcini mushrooms, I got very excited. Dried porcini mushrooms are one of those flavor... More

Sunday Brunch: Fluffy, Herby Scrambled Eggs

Serious Eats Ed Levine 3 comments

Finding good brunch dishes when you're trying to watch your weight is not easy, so I was thrilled to come across this delicious scrambled egg recipe in The Breakaway Cook, by Eric Gower. Once I added in an ounce of... More

Sunday Brunch: Soft Scrambled Eggs with Lump Crabmeat

Serious Eats Ed Levine 5 comments

People go crazy over this simple when my friend and co-author David Pasternack makes this dish at his restaurant Esca, with good reason. It's crazy good. Try to get the freshest possible eggs, with big yellow yokes. Dave use milk... More

Sunday Brunch: 'ino's Scrambled Egg, Pancetta, and Fontina Bruschetta

Serious Eats Ed Levine 4 comments

This is one of the greatest breakfast or brunch sandwiches ever. If you live in New York or plan on visiting, you can go to 'ino any tine of the day or night, and the skilled toaster-oven cooks there will... More

How to Scramble Eggs Perfectly

The Serious Eats Team 6 comments

Food blogger cia_b (Writing With My Mouth Full) and egg expert George Weld (Egg, in Brooklyn) show you how to scramble eggs perfectly. With tips and tricks. More

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