How to make Scrambled Eggs | #BacktoBasics | Sanjeev Kapoor Khazana
#BacktoBasics series presents to you the most loved egg version and to prepare it in the perfect way in your home kitchen! Watch the video now!
SCRAMBLED EGGS
Ingredients
8 eggs
2 tbsps butter
Salt to taste
Crushed black peppercorns to taste
2 tbsps fresh cream
Chopped fresh chives for garnish
Tossed cherry tomatoes to serve
Toasted brown bread slices to serve
Method
1. Break in the eggs in a bowl and whisk for a few seconds.
2. Heat 1 tbsp butter in a non-stick pan, pour the eggs in to it, mix and cook on low heat till the eggs scramble.
3. Add salt, crushed black peppercorns and remaining butter and mix well. Add fresh cream, mix and take the pan off the heat.
4. Transfer the scrambled eggs into a serving plate, garnish with chives and serve hot with toasted bread slices and tossed cherry tomatoes.
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SCRAMBLED EGGS - How To Make Perfect Scrambled Eggs for Breakfast
How To Cook Perfect Scrambled Eggs for Breakfast! So velvety and creamy. Watch to learn the simple technique to achieve the fluffiest scrambled eggs every time! Make these EGG BREAKFASTS:
There's nothing better than creamy, soft, and velvety scrambled eggs for a delicious breakfast! The trick is in the technique!
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Creamy Scrambled Eggs Recipe by Food Fusion
Creamy, silky, and so yummy – watch Chef Mehboob Khan unfold the magic as he preps up the perfect plate of Creamy Scrambled Eggs with the goodness of Olper's Dairy Cream.
#OlpersDairyCream #GoodnessBarhao #foodfusion #HappyCookingToYou #digitalammi
Written Recipe:
Serves 2
Recipe in English:
Ingredients:
-Anday (Eggs) 4
-Himalayan pink salt ½ tsp
-Olper's Cream 1 Cup (room temperature)
-Makhan (Butter) 2 tbs
-Hara pyaz (spring onion) leaves chopped
Directions:
-In a bowl,add eggs,pink salt,cream & whisk well.
-In frying pan,add butter & let it melt.
-Add eggs mixture & cook on low flame for 2-3 minutes & pull a rubber spatula across the bottom of the pan to form large,soft curds of scrambled eggs.
-Remove the pan from the heat when the eggs are mostly set,but a little liquid egg remains.
-On sour bread,place scrambled egg,sprinkle spring onion leaves & serve!
Recipe in Urdu:
Ajza:
-Anday (Eggs) 4
-Himalayan pink salt ½ tsp
-Olper's Cream 1 Cup (room temperature)
-Makhan (Butter) 2 tbs
-Hara pyaz (spring onion) leaves chopped
Directions:
-Bowl mein anday,pink salt aur cream dal ker ache tarhan whisk ker lein.
-Frying pan mein makhan dal ker melt ker lein.
-Anday mixture dal dein aur halki ancch per 2-3 minutes kliya paka lein aur rubber spatula ki madad sa large & soft curds bana lein.
-Pan ko heat sa hata lein jab anday set ho jayein magar egg ka little liquid reh jaye.
-Scrambled egg ko sour bread ka supper rakh dein & hara pyaz leaves dal ker serve karein!
How To Make Scrambled Eggs
This is how to make scrambled eggs.
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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.