How To make Soft Scrambled Eggs with Lobster
6 tb Unsalted Butter
1/2 Red Bell Pepper, Stemmed,
Seeded, & Minced 12 oz Lobster Meat, Freshly Cooked
Torn In 1/2" Chunks 2 tb Fresh Chives
Snipped
9 lg Eggs, Beaten Until Just
Blended 5 tb Heavy Or Whipping Cream
Salt And Freshly Ground Black Pepper :
To Taste
1. In a small skillet melt 2 Tbs of the butter over
medium heat. Add the bell pepper and saute 2 mins. Add the lobster and cook a few mins just until warmed through. Stir in the chives, cook 30 seconds more, and remove from heat. 2. In a medium heavy skillet melt 2 Tbs more of the butter over low heat. Swirl in the eggs and half the cream. Gently scramble the eggs, stirring with a rubber spatula, until thickened, about 5 mins. 3. Add the remaining cream and 2 Tbs butter to
the eggs and continue stirring until the mixture is very thick and creamy. Season with salt and pepper. Quickly fold in the warmed lobster mixture just until evenly distributed. Spoon the scrambled eggs onto 4 warmed plates and serve at once with your favorite toast or bagels. Makes 4 servings. Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN 0-89480-752-8
How To make Soft Scrambled Eggs with Lobster's Videos
Gordon Ramsay vs Marco Pierre White Scrambled Eggs Battle
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Chinese Eggs & Shrimp | The Way Chinese Chefs Cook it!
Part of learning how to cook Chinese food properly is learning how to use fire to achieve a certain flavor. Or in this case consistency of ingredients. This style of Cantonese scrambled eggs requires minimal know how to create soft and pillowy eggs. With shrimp as the perfect compliment. You’ll learn how to make it just right!
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INGREDIENTS:
5 Large Eggs
170g (6oz.) Whole Shrimp (peeled and deveined)
2 Spring Onion
Salt
Cornflour (a.k.a. cornstarch)
Ground White Pepper
Sugar
Baking Soda
Place peeled and deveined shrimp in a bowl. Clean a few times removing the slime and grit. The water should look clear. Add enough water to cover shrimp. Then add 1/4 teaspoon baking soda and mix well. Let the shrimp sit in the solution for 15 minutes. Then rinse well.
Place shrimp on paper towel and dry the shrimp as best as you can.
Place shrimp back into bowl and add 1/2 teaspoon salt and 1/4 teaspoon ground white pepper. Mix well and then add 1 teaspoon of cornflour, mix well again and set aside.
Slice up spring onion keeping the bottom half and top half separate. Bottom half of spring onions will be added directly to eggs later on. While the top parts of spring onion will be added as garnish in the end.
In a mixing bowl add 5 large eggs. Throw in bottom half of spring onions. Add a pinch of salt and pinch of sugar. Mix well until you see bubbles.
Heat a wok or a pan heat until smoke appears on medium high heat. Then add 2 tablespoons vegetable oil, spread it around wok.
Then add shrimp. Cook just until the shrimp starts to turn pink. Remove and set aside, keeping as much oil as you possibly can in the wok.
You can add another tablespoon oil if you feel there’s not enough oil in your wok.
Heat wok on highest heat for 5 to 10 seconds. Throw in the eggs followed by shrimp. Let sit for a few seconds then switch off the heat.
Gently stir the eggs repeatedly. For me it takes about 2 minutes for the eggs to slow down in cooking.
Then I turn the heat up to medium for about 10 seconds while I continuously stir the eggs. Then I again switch heat off.
There’s plenty of carry over heat to cook the eggs soft as well as cook the shrimp through.
Depending on your kitchen stove you may have to repeat the process 3 or 4 times.
Once you’ve reach your desired consistency immediately remove the eggs so that it will not over cook.
Garnish with spring onion tops and sprinkle of ground white pepper.
Enjoy!
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????Essential Chinese Kitchen Ingredients:
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Wok Spatula and Ladle:
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Chinese Cooking Wine:
Oyster Sauce:
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Chinese Black Vinegar:
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Lobster Brunch Strangewich
Lobster for breakfast? Scrambled eggs and bacon for lunch? With the Breakfast Meets Lunch Strangewich the answer is always yes.
RECIPE BELOW:
Breakfast Meets Lunch Strangewich
Serves 4
Ingredients
Lobster Salad:
1 lb lobster meat, lightly chopped
1 Tbsp chives, minced
1 lemon, zested and juiced
¼ tsp celery seed
¼ cup Hellmann’s Mayonnaise
Salt and pepper, to taste
Few dashes of hot sauce (optional)
Crispy Maple Bacon:
½ lb thick-cut smoked bacon (8 slices)
2 Tbsp maple syrup
2 Tbsp brown sugar
Soft Scramble:
1 Tbsp butter
6 eggs (2 per person), whisked
¼ cup heavy cream
To Assemble:
4 English muffins, sliced in half
4 Tbsp butter, room temperature
4-8 leaves butter lettuce
Steps:
In a bowl, mix together lobster salad ingredients, season with salt, pepper, and hot sauce. Set aside.
Preheat oven to 400ºF.
Line a baking sheet with foil and a rack. Place bacon on the rack and par-bake for 12-15 minutes until bacon begins to brown.
Reduce oven temperature to 350ºF.
In a bowl, mix together syrup and brown sugar. Flip bacon and brush with the sugary maple syrup. Bake another 5 minutes, flip and brush the other side, then bake until golden brown. Let cool.
In a nonstick skillet, melt butter. Slowly cook eggs and cream over low heat, stirring with a rubber spatula until eggs are cooked but still slightly runny (approximately 8-10 minutes).
Slather muffins with butter. Toast in a pan or griddle until golden.
Top toasted English muffins with butter lettuce, lobster salad, 2 slices maple bacon, and muffin top.
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Creamy Lobster Scrambled Eggs with Potato Cakes, Crispy Prosciutto & Avocado Pesto
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Creamy Scrambled Eggs Gordon Ramsay Copycat
Deliciously creamy scrambled eggs cooked up in the saucepan with butter and sour cream (vs crème fraîche which is a soured cream). A touch of salt & pepper, then a pinch of chives...yumm!!
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Scrambled eggs with shrimp ????✨This is definitely one of my go-to easy meals ????
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