Perfect Scrambled Eggs Gordon Ramsay and Heston Blumenthal
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Garden Scramble - Ready, Set, Flambé
Ready, Set, Flambé: Remix
Season 2, Episode 1
Garden Scramble
Recipe by Josie Wakelee
Yields: 2 servings
4 large eggs
1/2 onion, diced
1/2 zucchini, diced
10 cherry tomatoes, sliced in half
1 cup spinach
1/2 cup shredded cheddar cheese
4 Tbsp milk
salsa
butter
salt
pepper
1. In a medium skillet over medium heat, saute zucchini in butter with a pinch of salt until fork tender. Set aside.
2. Add a little more butter and the onions to the skillet and saute until softened. Set aside.
3. Place spinach in skillet and allow to wilted. Set aside.
4. Scramble eggs with milk and add salt and pepper to taste.
5. To the skillet, add butter and melt until it starts to lightly bubble. Add scrambled eggs and fold.
6. Once the scrambled eggs have started to curdle, add cheese and fold in.
7. Add sauted zucchini, onion, spinach, and tomatoes. Fold to combine.
8. Once there is no more liquid running around the skillet, de-pan eggs to a plate and top with salsa.
Host: Josie Wakelee
Executive Producer: Aric Adiego
Producer: Josie Wakelee
Title Song: Good Starts - Jingle Punks
Background Music: Fortaleza - Topher Mohr and Alex Elena
Camera: Aric Adiego
Audio Technician: Josie Wakelee
Editor & Graphics: Aric Adiego
Social Media: Danielle Casey-jo Ryback
Recipe Development: Josie Wakelee
(c)2016 - inDEV:Media
Gordon Ramsay's perfect scrambled eggs tutorial | GMA Digital
Chef Gordon Ramsay teaches us how to master this classic breakfast recipe. LEARN MORE:
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How To Make A Deliciously Healthy Garden Scramble, Scrambled Eggs, Vegetable Scrambled Eggs
My Chicken Carbonara Recipe | I'll show you how to ensure the egg doesn't scramble too!
If you've tried and failed or never tried to make Chicken Carbonara in the past. I'm going to show you how to get it perfect. Tender chicken, crispy pancetta and spaghetti all tossed together in a rich, silky sauce.
No cream is needed to get that thick creamy sauce. I'll show you how to ensure the egg doesn't scramble too.
A fantastic version of the classic carbonara - so great for date night!
Free Printable Recipe Available on Our site:
Ingredients for the carbonara:
1 tbsp olive oil
1 large chicken breast - approx 6oz/175g
¼ tsp salt
½ tsp black pepper
14 oz (400g) dried spaghetti
3 large eggs
1/2 cup (50g) Pecorino Romano cheese (or swap for Parmesan or Grana Padano) – finely grated
1/2 cup (50g) Parmesan cheese – finely grated
2 tbsp unsalted butter
3.5 oz (100g) pancetta, chopped into small pieces
2 cloves garlic - minced
#Italian #Recipes #CookingShow
Ina Garten's Perfect Scrambled Eggs | Food Network
Ina shares her method for making light and fluffy scrambled eggs!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Truffled Scrambled Eggs
RECİPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 3 servings
Ingredients
1 1/2 tablespoons unsalted butter, at room temperature
8 extra-large eggs
1/4 cup half-and-half or milk
Kosher salt and freshly ground black pepper
2 tablespoons truffle butter
3 slices brioche bread, toasted
Minced fresh chives, for garnish
Directions
Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.
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Ina Garten Makes Perfect Scrambled Eggs | Food Network