Microwaves six strips of bacon in 5 minutes, then two sunny side up eggs in 55 seconds.
I love them.
Worcestershire sauce tastes so good because it has anchovies. Most people think they hate anchovies but if you secretly add a touch to foods they will love it
O that sounds yummy I will give it a try and see
Raw.
Sometimes I’ll put a tablespoon or so of curry powder into scrambled eggs. I’ll add cream and use extra butter to make them creamier. Add black or cayenne pepper to taste.
A girlfriend decades ago added a dash of vermouth to scrambled eggs. I still remember how good that was.
I scramble mine in butter or bacon fat after mixing in cayenne pepper and Creole seasoning.
Olive oil is not healthy. Stick with butter or bacon grease.
My daughter used to like hers with pesto mixed in.
I diced up some Spam, fried it and added scrambled eggs. It was a good breakfast this morning.
bump
Seriously ... over hard, in bacon fat.
Or scrambled with finely chopped sausage and jalapenos.
I scramble in butter. But lately, I’ve stopped “scrambling” and drop the eggs right into the melted butter, yokes still unbroken. And then I stir them around in the frying pan. They’re not exactly “scrambled” so I don’t know what to call them. But they taste better that way.
French scrambled eggs are the best b/c of their technique.
Break eggs into a dish——stir gently three or four times to break the yolks.
DO NOT beat them into oblivion before cooking.
Gently add a dollop of sour cream or crème fraiche.
Then cook in butter or oil just done-—preferably undercooked-—still shiny.
Serve seasoned w/ s/p.
Butter is much healthier than olive oil. The only vegetable oil which approaches butter is coconut oil.
Stick to butter.
Back to the question, I find coconut aminos to be an excellent base for fried eggs (especially if I use the aminos to deglaze the pan prior to starting the eggs). Can be used in scrambled, as well.
6 eggs, blended in blender, 1 & 1/2 cups cottage cheese, 1/2 cup almond flour or regular flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda, all blended in blender.
Makes egg pancakes but if you don’t have the patience for pancakes you can scramble them and serve with butter and syrup.
Yum, I had the whole batch today.
Microwaves six strips of bacon in 5 minutes, then two sunny side up eggs in 55 seconds.
I love them.
Simple scrambled egg with a slice of ham and a slice of Kraft American cheese on a toasted bagel. That does it for me.
Try a little mustard in your scrambled eggs. Yellow or brown.
For scrambled eggs, I’ve always cracked the eggs into a bowl, added a little salt and black pepper as well as a small amount of half and half or sour cream, and fried them in dairy butter, lightly flipping them so they fall apart and look “scrambled,” a lot lighter and more moist that way. Scrambled eggs that are literally scrambled get a little too dry, almost grainy. Not very good, I don’t think.
I’ve also always liked them over easy, but with the salmonella fears combined with restaurants apparently no longer employing people who know how to do eggs over easy, I only have them at home. Can’t stand runny egg white. Only the yolk should still be at all liquid.
For fried, I prefer over medium, but I'm too clumsy to turn my eggs over. So I cook them in a small skillet with a dollop of butter on top and a lid on the pan. The steam that comes up as they're cooking, also cooks the top so they come out over medium without having to turn them over.
For omelets or scrambles with meat/veggies, I think it's best to precook all of the ingredients. If you're doing a scramble you can focus on making sure the eggs come out right and not worrying if the ingredients are fully cooked or not. For omelets, the cooked ingredients help to cook the inside of the omelet so you don't have to wait until the outside is brown and tough before the inside is fully cooked.
For a change, try a bologna and egg scramble.