Slow Scrambled Egg Platter With Asparagus, Tomatoes, Mushrooms, Olives, Avocado And Spinach
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Recipe Intro From thelebaneseplate
I love this idea for serving breakfast for a crowd!
Recipe:
Serves 4
8 large eggs
2 tablespoons butter, melted
salt and freshly ground pepper
First, forget everything you know about scrambling eggs!
Now, crack eggs one at a time and add to a large bowl. Season with salt and pepper and beat until the eggs are well blended and all one color. Heat a non-stick pan over LOW heat and add the melted butter.
Add eggs (if they start to cook instantly, your pan is too hot) and cook over low heat, stirring with a heatproof spatula. As you stir, the eggs will start to cook slowly, and will begin to resemble small curds. The more you stir, the creamier the eggs will become.
When eggs are barley set, remove pan from heat. Let sit for about 1- 2 minutes, the residual heat will finish cooking the eggs. Season to taste and serve!
Serves 4
8 large eggs
2 tablespoons butter, melted
salt and freshly ground pepper
First, forget everything you know about scrambling eggs!
Now, crack eggs one at a time and add to a large bowl. Season with salt and pepper and beat until the eggs are well blended and all one color. Heat a non-stick pan over LOW heat and add the melted butter.
Add eggs (if they start to cook instantly, your pan is too hot) and cook over low heat, stirring with a heatproof spatula. As you stir, the eggs will start to cook slowly, and will begin to resemble small curds. The more you stir, the creamier the eggs will become.
When eggs are barley set, remove pan from heat. Let sit for about 1- 2 minutes, the residual heat will finish cooking the eggs. Season to taste and serve!