Recipes for "scrambled eggs"

Whisk together eggs, mayonnaise, and water in a cup or small bowl using a fork.

Melt margarine in a skillet over low heat. Pour in eggs and constantly stir as they cook. Remove eggs to a plate when they are set but still moist. Do not overcook. Season with salt and pepper to taste once eggs are on the plate.

Stir together beaten eggs and Parmesan cheese in a medium bowl; set aside.

Heat olive oil in a large skillet over medium-high heat. Cook zucchini in hot oil, stirring occasionally, until softened and lightly browned, about 7 minutes. Season with garlic powder, salt, and pepper.

Reduce heat to medium; pour egg mixture over zucchini in the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from heat, cover with a lid, and let sit until eggs are set, about 2 minutes more.

Heat oil in a skillet over medium-high heat. Add mushrooms, onions, and peppers; sauté until onions translucent.

Whisk eggs and milk together in a bowl; add to skillet, then stir in tomatoes. Cook until eggs set, mixing in cheese when eggs almost done. Serve immediately.

Gather the ingredients.

Combine Cheddar, egg, salt, and pepper in a small bowl; whisk until well combined.

Heat oil in a skillet over medium heat. Pour egg mixture into the skillet; cook and stir until eggs are set, 3 to 5 minutes.

Remove from the heat and stir in pesto.

Gather all ingredients.

Whisk eggs in a small bowl until smooth. Mix in ham, Cheddar cheese, and heavy cream.

Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

Gather all ingredients.

Crack egg into a microwave-safe mug; beat until even in color.

Pour in milk and beat until light yellow in color.

Microwave on high until cooked through and fluffy, about 90 seconds. Season with pepper and serve.

In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.

Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.

Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

Gather all ingredients.

Use a fork to pierce potato skins. Microwave potatoes on high until tender, 7 to 8 minutes. Let cool briefly, then peel and cut into small cubes.

Heat 2 tablespoons oil in a skillet over medium-high heat. Stir in cumin, coriander, turmeric, chili powder, and 1/2 teaspoon salt, then add potatoes. Cook, stirring occasionally, until crispy and golden brown, 5 to 10 minutes.

Meanwhile, heat 2 tablespoons oil in another skillet over medium-high heat. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes. Season with salt and pepper and serve with potatoes.

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.

Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a glass 9x13-inch baking dish. Tilt the dish to coat the bottom with butter.

Beat eggs, Cheddar, seasoned salt, hot sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.

Bake in the preheated oven for 15 minutes. Stir, then continue to bake until eggs are set in the middle, 15 to 20 more minutes. Serve immediately.

Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.

Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.

Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.

Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.

Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.

Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.

Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms in a single layer and leave them alone, without stirring, until they begin to brown, about 5 minutes.

Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, 5 more minutes.

Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume.

When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.

Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over the top. Cook the beef, breaking it up with your spatula into crumbles.

Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes.

Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.)

Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with Tabasco (if using), just until thoroughly combined.

Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about 5 minutes.

Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined.

Transfer everything back to the serving bowl and serve hot, with a side of sourdough bread.

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Stem the tomatoes. Using the largest holes on a box grater, grate the tomatoes into a medium bowl. Discard any excess peel.

Crack the eggs into a separate medium bowl and beat with a whisk.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Heat the olive oil in a large skillet over medium heat. Add the onion and salt and cook, stirring occasionally, for 3 minutes. Add the garlic followed by the green peppers (sivri biber) and cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Simply Recipes / Ciara Kehoe

Add tatli biber salçasi and stir it into the vegetable mixture until evenly distributed. Add the grated tomatoes, pul biber, oregano, and black pepper and simmer until most of the juices from the grated tomatoes have been cooked off and the mixture has thickened, stirring occasionally, about 10 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Pour the beaten eggs into the pan and stir to distribute evenly into the vegetable mixture. Stir gently until the eggs start to firm up, about 5 minutes. Remove from the heat.

As the menemen mixture has a lot of tomatoes and vegetables, the consistency will be wetter than plain scrambled eggs.

Simply Recipes / Ciara Kehoe

Mix 1 teaspoon pul biber with 2 tablespoons of olive oil in a small bowl. Garnish the menemen with drizzles of the flavored oil and chopped parsley leaves scattered on top. Serve immediately.

Leftovers should be stored in an airtight container in the fridge and eaten within 2 days. Menemen can be reheated in the microwave or gently heated in a skillet on low heat.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Heat olive oil in a stick-free frying pan on medium high heat. When the oil is hot, add the chopped onion and red pepper flakes. Cook for one minute.

Add the thinly sliced kale to the pan, toss with the onions and olive oil. Cook for a few minutes, until the kale is just wilted.

Lower the heat to medium. Add the beaten eggs to the pan. Stir until the eggs begin to set.

Stir in the shredded mozzarella cheese and Italian seasoning. Remove from heat and continue to stir a few times until the cheese is melted and the eggs are cooked. Sprinkle with salt and pepper to taste.

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Whisk eggs and pepper flakes together in a bowl. Stir in tomatoes, feta, and basil.

Heat olive oil in a nonstick skillet over high heat until starting to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.

Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer to a plate and sprinkle with sea salt.

Whisk together eggs and sour cream in a large bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.

Melt butter in a large skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach desired consistency. Mix in basil during final minutes of cooking.

Whisk eggs with salt until completely combined and very foamy.

Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.

Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.