How to make scrambled eggs. Step-by-step recipe for making scrambled eggs with photos

Scrambled eggs are probably the most popular breakfast dish, not only here, but throughout the world. Each country has its own numerous recipes for scrambled eggs, but the simplest of them is, of course, scrambled eggs. It is with this dish that the path to cooking most often begins; for many, this is the first dish they prepare themselves, even in distant childhood.

Over time, our culinary abilities improve, many become real aces in cooking. But the very first dish is still relevant and in demand, not only because it is quick to prepare, but also because it is incredibly tasty and healthy.

Even children know how to make scrambled eggs. So this scrambled egg was my first independent dish. We called it “Vshatushka”. I often cook it now, and I think that soon my granddaughter will master this simple recipe.

For one serving we will need two eggs, but this, of course, is very individual: someone will want all four. Wash the eggs, break them into a bowl and add salt. You can immediately add pepper, or you can add pepper to an already prepared dish.

Mix the eggs well with a whisk, fork or spoon. There is no need to beat, just make sure that the mass is homogeneous. Add a little water - 1-2 tablespoons per egg - and mix again.

You can start frying. Before pouring in the eggs, heat the frying pan well with butter or vegetable oil. The edges will immediately “seize.”

Push back the fried edges with a spatula. The liquid egg mass will immediately rush to the vacated space. We also push the new fried mass aside, and so on until all the liquid is fried. It takes only a few minutes.

If the scrambled eggs lose their shape, don’t worry. This is perfectly acceptable for scrambled eggs.

Place on a plate. You can eat it on its own or with various additions - bacon, tomatoes, herbs, cheese, etc.

Ingredients:

1. Vegetable oil (sunflower, corn, olive) 1-3 tbsp. spoons, like for fried eggs.

2. Eggs (depending on the composition of the family, there are four of us, but less or more is possible) - 5 pcs.

3. A piece of bacon, ham or ham (I have ham) 1-2 pieces

4. A small piece of cheese - here are 3 pieces of medium thickness “Russian”.

5. The cucumber and tomato were not included in the photo (they were found later).

6. Greens - here there is parsley, but basil is also very suitable, I just ran out and the new one has not yet grown.

So, it’s time to pour the oil into the frying pan and while it is heating, chop the meat and cheese into cubes.

Place the eggs in a bowl and add pepper (or other favorite spices) in my case SMP (freshly ground pepper), BUT no salt! There is salt in cheese and meat :).

And beat, without fanaticism, because... no time.

Here we need to make a small explanation - you need to stir over the fire immediately and continuously, I paused to take photographs, because the quality of the finished product was reduced. What can you do - documentary filming.

Pour into a frying pan.

We don’t stop interfering (camera, infection, it doesn’t work).

The cheese and meat should have been done almost immediately (after 10 seconds), but it doesn’t matter.

If the frying pan is hot, the dish becomes ready in 40-60 seconds. The main sign of readiness is the coagulation of the protein; as soon as all the protein has coagulated, cover with a lid and turn off the heat. And I ran to set the table, and then the kettle began to sing. A dash to the refrigerator for some butter brought two additional trophies: a cucumber and a tomato - to their work! If I had time, I would have run to the garden for some green onions, but the crowd had already come running, and then a hindsight thought suggested adding a couple of cloves of sweet pepper, but everything was already eaten.

Well, here is the result:

As a result, the dish took 4 minutes (the camera took up time) and the whole breakfast took 7 minutes. The son was not late for school, the whole family had breakfast.

P.S. In our family we call this dish scrambled eggs or scrambled omelet (because you have to stir or “chatter” all the time). Of course, this food is more like yum, but there is one BUT! Eggs prepared this way are very tender, because... they do not have prolonged contact with a hot surface and, as a result, they are simply delicious. Cheese and meat (by the way, you can do it without meat) simply expand and complement the taste. By the way, if you add cheese right away, it disappears visually - having mixed with the egg almost completely, but the aroma remains. Well, the main bonus is time!

Step-by-step recipes for scrambled eggs: classic, quick in 15 minutes, with anchovies and asparagus from Gordon Ramsay, with crab meat and chives, with two types of cheese and breadcrumbs, with vegetables

2019-03-20 Irina Naumova and Alena Kameneva

Grade
recipe

2706

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

11 gr.

Carbohydrates

4 gr.

153 kcal.

Option 1: Scrambled eggs - classic recipe

Do you want a delicious, quick, satisfying and nutritious breakfast? If your answer is yes, I offer you a great option - scrambled eggs - they cook instantly and taste simply amazing. Scrambled eggs are one of the easiest and fastest ways to prepare yourself a delicious breakfast; they go perfectly with various additions - vegetables, toast, herbs, etc.

Scrambled eggs can be served to the table just like that, sprinkled with chopped green onions, or you can serve it on a toasted piece of white loaf, add a couple of slices of fresh juicy tomato - it will turn out simply amazing, and of course, don’t forget about a cup of fresh coffee. Well, in order not to further whet your appetite, let’s cook and then feed our family and friends.

Ingredients:

• Chicken eggs - 2 pcs.
• Milk - 60 ml
• Salt, pepper - to taste
• Vegetable oil - 1 tbsp.

Cooking process

Prepare the products according to the list, there are very few of them, so the process takes seconds. Take a small deep bowl and crack small chicken eggs into the bowl. A couple of eggs is just right for one serving.

Add a portion of fresh delicious milk to the eggs.

Using a whisk or fork, whisk the eggs and milk, adding a few pinches of salt as you go.

Heat a frying pan, grease a little with vegetable oil. Pour the prepared scrambled mixture into the pan. Make the fire medium.

As soon as the eggs begin to set, begin to actively stir them, here you can use a spatula or spoon.

After 2-3 minutes, you will have everything ready - scrambled eggs can be served right away - agree, you won’t find a faster breakfast, but now try it - it’s also very tasty!

Enjoy your meal!

Option 2: Quick Scrambled Eggs Recipe

Let's whip up some scrambled eggs. You don’t need a lot of ingredients, most likely you already have everything in the refrigerator. The recipe is for two servings and fifteen minutes of preparation.

Ingredients:

• four chicken eggs;
• two teaspoons of sunflower oil;
• one hundred ml of water;
• salt and pepper to taste.

How to quickly cook scrambled eggs

Pour odorless vegetable oil into a frying pan and heat it up.

Break the eggs and beat them thoroughly with a whisk.

Pour the indicated amount of water into the egg mass and beat again with a whisk. If you pour in milk you will get an omelet, this is not what we need now.

Pour the mixture into a frying pan and wait for it to set a little. Now take a spatula and, constantly stirring and cutting, fry the scrambled eggs. It turns out like an egg crumble. We bring it to the consistency we need.

At the end, add salt and pepper directly on the plate.

Option 3: Scrambled eggs with anchovies and asparagus from Gordon Ramsay

Nowadays, few people don’t know who Gordon Ramsay is - the famous chef who hosts his own show. He is hard to please, all his recipes are masterpieces. Let's make scrambled eggs according to his recipe. This recipe can also be found in his book “Healthy Appetite”. The ingredients are for four servings.

Ingredients:

• a quarter kg of asparagus shoots;
• sea ​​salt to taste;
• a couple of pinches of black pepper;
• one hundred grams of marinated anchovy fillet;
• ten premium eggs;
• one teaspoon drain oil;
• four basil leaves;
• olive oil

Step by step recipe

Take green asparagus shoots. Rinse and carefully tear off the ends of the shoots.

Pour water into a saucepan, add lightly salt and bring to a boil. We lower the asparagus and simmer for no more than four minutes. The shoots will just become soft.

Chop the anchovy fillets with a knife.

Take another pan with a thick bottom and break the eggs into it. Add a spoonful of butter and chopped anchovies.

We begin to simmer over low heat, stirring until smooth.

When you see the eggs starting to bake, add sea salt, pepper and chopped basil.

Cook for another four minutes. Be careful not to burn the eggs.

Drain the asparagus, dry with paper towels and place on four plates in equal quantities.

Place scrambled eggs on top. Garnish the anchovy fillets and drizzle with olive oil. Fried toast or crispbread would be appropriate for these scrambled eggs.

Option 4: Scrambled eggs with crabmeat and chives

Another recipe from Gordon Ramsay from the book "Fast Food". It cooks very quickly and turns out simply amazing. Few people would think that such a miracle can be made from eggs.

Ingredients:

• twelve eggs;
• thirty grams of plum oil;
• two hundred grams of crab meat;
• a handful of chopped chives;
• two tablespoons of sour cream;
• four slices of bread;
• salt and pepper to taste.

How to cook

Crack the eggs into a large saucepan and whisk until fluffy.

Separately, fry the slices of black bread in a frying pan until lightly crusted. It is better to use olive oil.

Chop the chives with a knife, and separate the crab meat into fibers with your hands.

Heat a frying pan with oil and pour in the fluffy egg mixture. Immediately begin stirring with a spatula until the eggs begin to cook. They should be a little runny.

Then add crab meat and chives to them. Salt, pepper and continue cooking. Stir with a spatula until the eggs are almost ready.

Add sour cream, stir and immediately turn off the heat.

Place a slice of fried black bread on each plate, place scrambled eggs on them and serve immediately before it gets cold.

If you wish, you can sprinkle these scrambled eggs with fresh herbs.

Option 5: Scrambled eggs with two types of cheese and breadcrumbs

An unusual recipe, radically different from the classic one. We will need parmesan, mozzarella and breadcrumbs.

Ingredients:

• four eggs;
• two teaspoons drain the oil;
• fifty grams of parmesan;
• fifty grams of mozzarella;
• a handful of breadcrumbs;
• three tablespoons of flour;
• spices.

Step by step recipe

Wash the eggs carefully so as not to damage the shell. Immerse two of them in a pan of water and add a little salt. Place on the fire and simmer for about fifteen to twenty minutes.

Drain the boiling water, pour cold water over the eggs and cool completely.

Mash them with a fork, grate Parmesan cheese onto them on a fine grater.

Take a couple of mozzarella balls and press a hole into them for the filling. Fill with yolks and Parmesan.

Break the remaining two eggs into a bowl, add salt and pepper. Shake with a fork.

First, roll the filled mozzarella in flour, then in the prepared batter, and finally in breadcrumbs.

Now fry the resulting mixture in deep fat or in a pan with boiling oil.

Serve hot, sprinkled with a little Parmesan.

Option 6: Scrambled eggs with vegetables

An interesting variation on scrambled eggs. It turns out a hearty, vegetable and very aromatic breakfast for the whole family.

Ingredients:

• six chicken eggs;
• three bell peppers;
• five hundred grams of Hawaiian vegetable mixture;
• two hundred grams of green peas;
• six pickled cherry tomatoes;
• six fresh cherry tomatoes;
• one hundred grams of bacon or bacon;
• one hundred grams of parmesan;
• one hundred grams of mayonnaise;
• three cloves of garlic;
• fifteen pitted olives;
• half a bunch of dill;
• two pinches of salt;
• half a teaspoon of paprika;
• quarter tsp ground basil;
• a quarter tsp ground ginger;
• half st grows oils.

How to cook

Peel the bell pepper from the seed box and cut into thin strips.

Bacon or bacon in small squares.

Pour the Hawaiian mixture into a bowl, add pepper, bacon and green peas - stir.

Take a very deep frying pan, heat the oil and pour in the resulting mixture. Stir and cover with a lid. Cook for seven minutes, stirring the mixture occasionally.

Peel the garlic, grind it in a blender or pass it through a press. Mix it with half the prepared greens. Add grated cheese and mayonnaise. Beat in the eggs, add spices and stir.

Place the pickled cherry tomatoes in a frying pan, pour in the egg mixture and reduce the heat.

Cover with a lid and cook until the eggs are set.

Decorate the finished scrambled eggs with halved cherry tomatoes, olives, and herbs. Serve hot with toasted bread or toast.

Note: If you decide to fry the bread, rub it while it is hot with a clove of garlic. It will turn out very aromatic and tasty.

Option 7: Scrambled eggs - original recipe

Scrambled eggs are a great option for those who don't like fried eggs or whole egg yolks. It can be prepared in completely different ways, just like the simplest basic one. The same goes for vegetables, sausages and other ingredients.

Ingredients:

• two chicken eggs;
• one tomato;
• 80 g sausage;
• turnip onion;
• a quarter tsp ground paprika;
• salt and pepper to taste;
• 2 tsp oil grows;
• one teaspoon of sour cream;
• a pair of green onion feathers;
• two tsp drain the oil.

Step-by-step recipe for scrambled eggs

Break the eggs into a bowl and beat with a fork. You can add a little salt to taste.

Peel the onion from the husk. Finely chop with a knife and fry in a mixture of vegetable and butter until golden brown.

Wash the tomato, cut out the hard base and cut into thin slices. Add to the pan and stir.

Cut the sausages into thin strips and add to the rest of the ingredients. Fry, stirring, for another three minutes.

Pour in the egg mixture and cover the pan with a lid. Cook over low heat until the eggs are cooked through.

Decorate the finished scrambled eggs with finely chopped green onions, sprinkle with paprika and black pepper.

Scrambled breakfast is no less tasty than a proper French omelette, and at the same time, perhaps, easier to prepare. Perfect scrambled eggs require some practice to determine by eye exactly when the right moment has come to stir the scrambled eggs in the pan or remove them from the heat, but practice makes a difference. However, cooking scrambled eggs without filling is depriving yourself of special pleasure, and we don’t want that, right? Therefore, you can safely use this recipe to prepare both regular (but perfect) scrambled eggs and scrambled eggs with a variety of fillings.

Perfect scrambled eggs

Break the eggs into a bowl, add salt, beat with a fork and leave for 10-15 minutes while you prepare the rest of the ingredients. What you do with them depends on the toppings you choose: chopped herbs, grated cheese, and finely chopped tomatoes should be added to the egg mixture just before frying, and ham, mushrooms, onions and bell peppers should be quickly fried in a pan before you will add eggs.

There is only one exception: the bacon, which I prefer to fry in advance and add to the plate. If you're using it, set the pan over low-medium heat (better to use one with a non-stick coating and a flexible silicone spatula - the bacon won't care and scrambled eggs will cook easier), fry the bacon strips until golden brown and drain on paper towels if If you are preparing scrambled eggs without bacon, melt a piece of butter in a frying pan. Pour most of the butter (or rendered fat) into the eggs and stir quickly, add the toppings as described above, and pour the egg mixture into the pan.

After waiting 20 seconds for the eggs to set slightly, begin to gently move them with a spatula from the edges to the middle so that the eggs, which have already acquired a dense consistency, mix with the still liquid ones. Stir the contents of the pan every 10 seconds, and when you notice that there are almost no liquid spots left, give the scrambled eggs one last time and remove from the heat: they will reach the perfect creamy readiness on their own as the pan cools. Divide the scrambled eggs among plates, season with black pepper, add fried bacon, garnish with chopped herbs and grated cheese, drizzle with truffle oil if you have it, and serve immediately for breakfast.

Scrambled eggs are a traditional dish for bachelors, you will say, and you will be absolutely wrong! After all, eggs can be prepared in hundreds of different ways, by adding various vegetables and combining them with each other. Scrambled eggs are a special type of this dish, with a delicate and even “wet” consistency; not everyone can prepare it correctly. However, knowing and taking into account some of the tricks in the recipe that we will share with you, you will definitely get a full-fledged hot dish.

Recipe 1: Scrambled Eggs with Artichokes

Ingredients:

• 3 artichokes;
• 50 g butter;
• 4 eggs;
• salt and pepper.

Step-by-step preparation:

1. Remove the artichoke stem, discard the tough outer leaves and core, and slice thinly.
2. Melt butter in a frying pan, add artichokes, salt and pepper. Add 4 tbsp. l. water, cover and simmer for 15 minutes, adding a little water if necessary.
3. Break the eggs, one at a time, into a small plate and pour into the pan. Whisk the eggs, adding the artichokes, and remove from heat as soon as the mixture begins to set. Serve the scrambled eggs hot.

Recipe 2: Easy Scrambled Eggs Without Oil

Ingredients:

• 2 tbsp. l. olive oil;
• onion, cut into thin rings;
• 300 g canned curly beans, washed and dried;
• 4 eggs, beaten;
• salt and pepper.

1. Heat olive oil in a frying pan, add onion, beans and simmer over low heat, stirring, for 10 minutes.
2. Pour in the eggs with salt and pepper and whisk with a fork. Once the eggs have thickened, remove the pan from the heat and serve immediately.

Recipe 3: Scrambled Eggs with Fontina Cheese

Ingredients:

• 5 eggs;
• 80 g butter;
• 80 g fontina cheese, freshly grated;
• salt and pepper.

Stages of cooking scrambled eggs:

1. Break one egg into a small bowl and beat. Break the remaining eggs into another bowl and beat with a fork. Melt 65 g of butter in a frying pan over medium heat, pour in the beaten eggs from the second bowl and stir. Sprinkle with cheese, salt and pepper and continue stirring.
2. Add the remaining oil in small portions. When the mixture becomes soft and thick, remove the pan from the heat and immediately pour in the reserved beaten egg. Mix well and serve immediately.

Recipe 4: Scrambled Eggs with Tomatoes

Ingredients:

• 3 tbsp. l. olive oil;
• onion, chopped;
• garlic clove, chopped;
• 4 tomatoes, peeled, seeded and diced;
• a sprig of fresh basil, chopped;
• a sprig of fresh marjoram, chopped;
• fresh chili pepper, skinned, seeded and diced;
• 8 eggs, beaten;
• 100 g pitted olives;
• salt and pepper.

1. Heat olive oil in a frying pan, add onion, garlic and simmer, stirring, for 5 minutes over low heat. Add tomatoes, herbs, fresh chili and simmer, stirring, for another 10 minutes.
2. Pour in the eggs and beat with a fork. When the mixture is soft, add the olives, salt and pepper. Turn off the stove, cover the scrambled eggs and let sit for a few minutes before serving.

Recipe 5: How to Make Scrambled Eggs with Truffle

Ingredients:

• 4 slices of bread without crust;
• 8 eggs;
• 40 g butter, softened, plus extra for spreading;
• 50 g truffle paste;
• 2 tbsp. l. heavy cream;
• salt and pepper.

Method for preparing scrambled eggs:

1. Lightly toast the bread on both sides. Beat the eggs with a pinch of salt and pepper. Mix the butter and truffle paste in another bowl and melt in a frying pan over low heat. Pour in the eggs.
2. As soon as the scrambled eggs begin to thicken, add the cream, mix well and remove the pan from the heat. Spread the toast thinly with butter and place on a serving platter. Place truffle scrambled eggs on toast and serve immediately.

Recipe 6: Vitamin Spinach Scramble

Ingredients:

• 400 g spinach;
• 1 sprig of fresh smooth-leaved parsley, chopped;
• 6 fresh basil leaves, chopped;
• 1 shallot, chopped;
• 2 tbsp. l. olive oil;
• salt and pepper.

Steps for preparing scrambled eggs:

1. Stew the spinach in the water remaining on the leaves after washing for 5 minutes, then squeeze thoroughly and chop. Place in a frying pan without oil and simmer for 1-2 minutes to remove excess water, then remove from heat and add parsley, basil and shallots. Beat eggs in a bowl with 1 tbsp. l. water, salt and pepper.
2. Add spinach mixture. Heat olive oil in a non-stick frying pan, pour in the egg mixture and fry over medium heat, stirring constantly. When the mixture turns green and is soft, remove the pan from the heat, let sit for 2 minutes, place on a warmed serving platter, and serve immediately.

Recipe 7: How to make scrambled chicken liver

Ingredients:

• 50 g butter;
• 200 g chicken liver, processed and coarsely chopped (thawed if frozen);
• 1 tbsp. l. tomato puree;
• 4 eggs, beaten;
• salt and pepper.

Step-by-step preparation of scrambled eggs:

1. Melt the butter in a frying pan over high heat, add the chicken livers and fry, stirring frequently, for 5 minutes. Season with salt, pepper and tomato puree.
2. Add the chicken liver mixture to the beaten eggs. Melt the remaining butter in another frying pan, pour in the egg mixture, whisk it with a fork and fry until it thickens. Remove the pan from the heat and serve immediately.

Recipe 8: Scrambled Eggs with Sausages

Ingredients:

• 200 g Italian sausages without casing, crumbled;
• 1 clove of garlic;
• 25 g butter;
• 5 eggs;
• salt.

Method for preparing scrambled eggs:

1. Fry the sausage and garlic in half the butter over low heat, stirring frequently, until browned, then remove the pan from the heat and set aside.
2. Beat the eggs with a pinch of salt. Melt the remaining butter in another pan and pour in the eggs. Using a perforated spoon, remove the sausages from the pan, dry thoroughly from the oil and add to the eggs. Stir with a fork and cook until the scramble thickens, then remove from heat and serve.

Recipe 9: Scrambled eggs in potato nests

Ingredients:

• 500 g potatoes;
• 80 g butter plus for greasing;
• 50 ml heavy cream;
• 6 eggs;
• 50 g parmesan, freshly grated;
• salt and pepper.

Stages of cooking scrambled eggs:

1. Boil the potatoes in salted water until softened (20-30 minutes). Dry, peel and mash it in a bowl, then add 25 g of butter, 2-3 tbsp. l. cream, one egg and parmesan. Mix well and add salt.
2. Preheat the oven to 180°C (gas mark 4). Grease a baking sheet with butter. Place the potato mass on it in the form of four spirals and around each of them form an even higher spiral from the same mass.
3. Bake for a few minutes until browned. Meanwhile, beat the remaining eggs with salt and pepper. Melt the rest of the butter in a frying pan, pour in the eggs and fry the scrambled eggs for 2 minutes over low heat. Add the remaining cream and cook, stirring, until thickened. Place eggs in potato nests and serve.

Jamie Oliver's scrambled eggs recipe video