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Scrambled Eggs Two Ways — Beginner & Expert

Scrambled Eggs Two Ways — Beginner & Expert

Scrambled eggs are one of the world's simplest recipes. Once you've mastered the technique of cooking plain scrambled eggs, the possibilities of flavor combinations are endless. For best results, don't over-beat the eggs, and cook in a heavy nonstick or well-seasoned pan to prevent sticking. Be sure to use the correct size pan, since cooking too few eggs in an oversized pan will result in burning. To see a recipe for basic scrambled eggs and another for scrambled eggs with Canadian bacon and chives,


Beginner Scrambled Eggs
From Australian Egg Corporation

4 eggs
1 tablespoon milk (If you like softer scrambled eggs, increase the milk)
Salt and pepper
1 tablespoon of butter

  1. Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and 1 tablespoon of milk. Beat lightly with a fork.
  2. Heat a small saucepan with a heavy base or a small non-stick pan, add butter, and melt on medium heat.
  3. Pour in the eggs and reduce heat slightly. Using a flat spoon or fork, keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds.
  4. When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.

Serves 2.


Expert Scrambled Eggs
From Gourmet magazine

7 tablespoons unsalted butter
6 slices multigrain bread
9 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
6 oz sliced Canadian bacon, chopped
6 tablespoons sour cream
2 tablespoons chopped fresh chives

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Melt 6 tablespoons butter, then brush onto both sides of bread. Using a 2 1/2-inch round cookie cutter or rim of a glass, cut out 1 round from center of each bread slice. Arrange bread slices (and cutout rounds) on a large baking sheet and toast in oven, without turning over, until golden, about 8 minutes. Transfer each toast (with round) to a plate.
  3. While bread toasts, lightly whisk together eggs, salt, and pepper in a bowl.
  4. Cook bacon in remaining tablespoon butter in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until lightly browned, 1 to 2 minutes.
  5. Add eggs and cook, undisturbed, until they begin to set around edge, about 1 minute, then cook, stirring occasionally with a spatula, until just set, about 1 minute more.
  6. Divide among toast holes and top with sour cream and chives.

Serves 6.

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Join The Conversation
Diana172 Diana172 8 years
Wow, that sounds really good, Silent Vamp!!
Knight-Who-Says-Ni Knight-Who-Says-Ni 8 years
I like my scrambled eggs with sunflower seeds and cheddar cheese.
Iwillmarryunick Iwillmarryunick 8 years
Creme Fraiche would be a better option than boring sour cream.
Kaciegrrl Kaciegrrl 8 years
Yummy! But where's the cheese??
kiwitwist kiwitwist 8 years
I love black forest shaved ham in my eggs! With cheese. YUM!!
Liss1 Liss1 8 years
I love scrambled eggs. I make really good ones! I add lot's of cheese, that's the way we like them. Yummy! I also like to sometimes make them with mushrooms and ham.
fragiletearz fragiletearz 8 years
Mmmm these look amazing. I've never even thought of another way to make scrambled eggs!
ElizabethRae ElizabethRae 8 years
I think I'm way too picky about my eggs for these recipes. No offense, but that first one looks so icky to me! I make scrambled eggs with only one yolk and I cook them until they are pretty dry. I can't eat them if they are moist or super yolk-y.
ElizabethRae ElizabethRae 8 years
I think I'm way too picky about my eggs for these recipes. No offense, but that first one looks so icky to me!I make scrambled eggs with only one yolk and I cook them until they are pretty dry. I can't eat them if they are moist or super yolk-y.
Lovely_1 Lovely_1 8 years
Mmmm I always add things to my scrambled eggs like cheese and peppers and ham...yum!
Random2 Random2 8 years
I love scrambled eggs! Actually, it's one of the few ways I'll eat eggs... the other way is in a quiche.
aSLAMMINhottie aSLAMMINhottie 8 years
Sounds good! I like to add some cayenne pepper and dried mustard in addition to coarse kosher salt, as well as a little bit of heavy cream; makes it light and fluffy and taste like quiche :-)
shndlyn shndlyn 8 years
I like to add hot sauce to my eggs...yum yum
Vexedlovely Vexedlovely 8 years
you know this is so helpful! I am never satisfied with my eggs, so i will give this a try.
jimmalou1978 jimmalou1978 8 years
Scrambled eggs was the first thing I learned to cook. It's still what I do best. Well, that and spaghetti!
tati33 tati33 8 years
yummy!!
tati33 tati33 8 years
yummy!!
i-am-elle i-am-elle 8 years
I like adding milk to my scrambled eggs.. makes them all fluffy!! :)
literatured literatured 8 years
(and yeah, at culinary school we were taught to use a double boiler for scrambled eggs. so delicious!)
literatured literatured 8 years
I kick ass at scrambled eggs, and I must try the 'expert'!!!
Diana172 Diana172 8 years
Double boiler eggs? Wow, that sounds really cool!
Diana172 Diana172 8 years
Ooh sour cream, that sounds delicious! I wonder how they taste!
mollywog mollywog 8 years
The best scrambled eggs I've ever had were made in a double boiler!
aimeeb aimeeb 8 years
I looooooooooooooooooooooooove scrambled eggs, my absolute fav!!
emalove emalove 8 years
Love scrambled eggs and these look great! I'd rather eat my eggs overeasy most days though.
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