Time 10m Yield 4 Number Of Ingredients 5 Steps:

Gather the ingredients. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs. Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don’t have any lumps. Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn’t brown. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, keeping the curds as large as possible. If you’re adding any other ingredients, quickly add them now. Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate. Serve immediately and enjoy.

Time 10m Yield 1 Number Of Ingredients 5 Steps:

Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed. Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

Time 15m Yield 6 servings. Number Of Ingredients 9 Steps:

In a large bowl, whisk the egg whites and eggs. Add the sour cream, milk, onions, salt, pepper and food coloring if desired. , Pour into a large nonstick skillet coated with cooking spray; cook and gently stir over medium heat until eggs are completely set. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes to allow cheese to melt.

Time 18m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:

Put all ingredients into a large mixing bowl and whip well. Heat frying pan with 1/2 tsp olive oil and 1/2 tsp butter (add the olive oil so that the butter doesn’t burn). Add the eggs to the frying pan on a medium to high heat and slowly scrap the bottom of the pan. Cook until the eggs are light in colour and serve with hot sauce or ketchup.

More about “yummy light scrambled eggs recipes”

Time 17m Yield 1 serving(s) Number Of Ingredients 7 Steps:

Preheat oven to 450 degrees.

  • Note this is an optional way of making the eggs even more light and fluffy. If this step is not taken, they will still be the best eggs you have ever eaten. Soften the cream cheese so it will blend easily into the egg mixture. Break the three eggs into a bowl, now add the mayo, heavy whipping cream, and cream cheese. Put the butter into a hot skillet and let it melt down. Blend with a high speed blender or electric whip. * You want the eggs to be whipped at a high speed to infuse air into the egg mixture. Add egg mixture to hot skillet and saute until they are starting to set. Stirring all the time. Option: You can continue to saute the eggs until they are ready to serve according to how you want their texture – (wet or dry) or you can place the eggs into the oven as they start to set and allow the 450 degree heat to finish the job of causing the eggs to rise and become even more fluffy. If put in the oven, and allowed to finish cooking they will be as light as feathers. Either way they are going to be delicious. After cooked to a golden hue, place onto a plate and sprinkle with seasalt and coarse black pepper. Option: You can add your favorite cheese about 2 minutes before taking them from the oven, and allow the cheese to melt over the eggs.