Scrambled Eggs | How to make PERFECT RESTAURANT Style Scrambled Eggs at home! #ScrambledEggs
In this video I will show you how to make the best RESTAURANT STYLE SCRAMBLED EGGS! If you love Scrambled Eggs from places like IHOP, Denny's, Bob Evans, or any other Diner Style Breakfast Restaurant, you will LOVE THIS RECIPE! You can make the most fluffy, moist and DELICIOUS Scrambled Eggs you've EVER HAD using the techniques I will show you here and IT'S EASY! This is MUCH EAIER than the Gordon Ramsay Scrambled Eggs Video!
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MY RECIPE DETAILS ARE AS FOLLOWS:
PLEASE CHECK PINNED COMMENT FOR ERROR CORRECTIONS OR THINGS I FORGOT!
Ingredients Needed:
- 4 Eggs
- Water
- Coarse Kosher Salt
- Chives
- Serve with whatever you like!
- Pad of Butter
INSTRUCTIONS: ALWAYS WASH YOUR HANDS BEFORE PREPARING ANY FOOD RECIPE!
Scramble 4 eggs in an appropriate sized bowl, add approximately 1 tablespoon of water (per egg) before scrambling and scramble well. Pre-heat your pan to low-med heat, melt butter in pan and spread it out to cover the bottom of the pan. Scramble the eggs once again as you pour them into the pan. Allow them to begin forming and use a wooden spoon to begin working around the edges of the eggs as they begin to cook and set. Work your way around the edged and slowly work in small circles into the middle. Continue to work the eggs until fully formed and then use the folding technique to finish cooking them on low heat. Once the eggs are done to your liking, plate them up and hit with salt and chives. DO NOT SALT THE EGGS UNTIL AFTER COOKER AND PLATED! ENJOY!
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How to Make Scrambled Eggs | Best Scrambled Eggs Recipe
Learn how to make the best scrambled eggs. This recipe makes moist, fluffy, soft and velvety scrambled eggs. Making scrambled eggs isn’t complicated, but after trying this method, you will notice the difference between a regular scrambled eggs and a perfect fluffy and moist scrambled eggs. If you like eggs for breakfast, try this quick and easy recipe.
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Ingredients:
2 Eggs per person
Salt to taste
Pepper to taste
1 tablespoon (15g) Butter or oil per serving
Salad leaves for serving
Toasted bread
Directions:
1. In a bowl, beat the eggs with salt and pepper.
2. I a medium sized non-stick pan over low heat, melt 1 tablespoon butter.
3. Pour in beaten eggs. Cook for 30 seconds, without stirring, then, using a spatula or a wooden spoon, gently pull the eggs from the edges of the pan into the center. Then, cook, stirring constantly until the eggs are fluffy and cook 80-90%.
4. Turn off the heat when the eggs are 80-90% cooked. Do not overcook.
5. Serve immediately with a toast and fresh salad.
Notes:
• Do not cook the eggs over high heat.
• It is important to turn the heat off when the eggs are not fully cooked, the eggs should be moist and soft.
• If you making only one portion (2 eggs) use small pan.
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Bobby Flay's Scrambled Eggs | Food Network
Scrambled eggs, Bobby Flay's way ????
Get the recipe ▶
Scrambled Eggs with Prosciutto and Focaccia
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil
Directions
In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.
Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.
In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.
Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.
Focaccia:
Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours.
Spread 2 to 3 tablespoons of olive oil evenly onto an 18 × 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan.
After the dough is stretched, using your fingertips, dimple the dough all over its surface.
Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking.
Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer.
Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days.