Best 8 Scrambled Eggs With A Twist Recipes

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Scrambled eggs are a classic breakfast dish that can be enjoyed by people of all ages. They are quick and easy to make, and they are a great way to get a protein-packed start to your day. However, if you are looking for a way to add some excitement to your scrambled eggs, there are many different ways to do so. Whether you add a few simple ingredients or try a more adventurous combination, there is sure to be a recipe that will please everyone at the table.

Let's cook with our recipes!

BEST SCRAMBLED EGGS EVER!



Best Scrambled Eggs Ever! image

These are the traditional scrambled eggs that everyone loves. It's a great and easy recipe anyone could learn!

Provided by KANGAROOgirl

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 10m

Yield 2

Number Of Ingredients 4

4 eggs
¼ cup milk
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • 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!

Nutrition Facts : Calories 160.9 calories, Carbohydrate 2.9 g, Cholesterol 374.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 1315.7 mg, Sugar 2.2 g

BUFFET SCRAMBLED EGGS



Buffet Scrambled Eggs image

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 servings.

Number Of Ingredients 6

8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
4 teaspoons chicken bouillon granules
16 large eggs, lightly beaten
Optional:Minced fresh parsley, tarragon and chives

Steps:

  • In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside., In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.

Nutrition Facts : Calories 304 calories, Fat 24g fat (11g saturated fat), Cholesterol 464mg cholesterol, Sodium 692mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

PERFECT SCRAMBLED EGGS RECIPE



Perfect scrambled eggs recipe image

Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.

Provided by Bill Granger

Categories     Breakfast, Main course

Time 20m

Yield Easily doubled

Number Of Ingredients 3

2 large free range eggs
6 tbsp single cream or full cream milk
a knob of butter

Steps:

  • Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
  • Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
  • Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
  • Let it sit for another 10 seconds then stir and fold again.
  • Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
  • Give a final stir and serve the velvety scramble without delay.

Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium

SCRAMBLED EGGS WITH A TWIST



Scrambled Eggs With a Twist image

For when you want something a little different from normal scrambled eggs this idea sprang up and made an excellent breakfast !

Provided by AskCy

Categories     Breakfast

Time 35m

Yield 2 slices of toast per serving, 1 serving(s)

Number Of Ingredients 10

2 slices of sliced bread (I used a wholemeal seeded loaf)
3 -5 small cherry tomatoes, still on the vine
2 tablespoons olive oil
1 tablespoon butter
2 large eggs
30 ml milk
3 -5 large fresh basil leaves, finely chopped
1 tablespoon freshly grated parmegano cheese
sea salt
black pepper

Steps:

  • Put the tomatoes into an oven proof dish and drizzle with the olive oil then sprinkle with a little salt and pepper. Place in a medium hot oven (150°C - 180°C) for about 30 minutes so they soften and cook through.
  • when the tomatoes are almost done start beating together the eggs and milk.
  • Warm a pan and put the butter in so it melts and coats the bottom.
  • Add the eggs and keep stirring gently as it cooks.
  • Toast the bread and butter it.
  • Place the eggs on the toast (buttered if you like).
  • Place the scrambled eggs (I like mine soft and creamy but you may want to cook yours a little longer) on the toast.
  • Put the tomatoes on and sprinkle the fresh basil, parmegano cheese, sea salt and black pepper on.
  • Serve straightaway.

Nutrition Facts : Calories 694.8, Fat 54.7, SaturatedFat 17.3, Cholesterol 466.5, Sodium 714, Carbohydrate 30.7, Fiber 1.9, Sugar 4.3, Protein 20.7

SCRAMBLED EGGS WITH A TWIST



Scrambled Eggs With a Twist image

I was looking to spice up my eggs and stumbled on this idea. It is now a favorite in our house. Quick and Easy.

Provided by Amaya

Categories     Breakfast

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 5

2 eggs
1/3 of a cooked chicken breast
1 medium dill pickle, Diced
1/3 cup applesauce
salt and pepper

Steps:

  • Scramble Eggs as normal, salt and pepper to taste.
  • When Eggs are not runny, add Chicken and Pickles.
  • When Eggs are done, mix in applesauce and serve.
  • Amounts can be changed to taste.

Nutrition Facts : Calories 287.5, Fat 12.8, SaturatedFat 3.9, Cholesterol 450.4, Sodium 1020.2, Carbohydrate 20.4, Fiber 1.8, Sugar 3, Protein 22.9

SOFT SCRAMBLED EGGS ON TOAST



Soft Scrambled Eggs on Toast image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 4

8 large eggs
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Toast, for serving

Steps:

  • Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
  • Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
  • To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

YELLOW RICE AND SOFRITO BEANS WITH JAMMY EGGS



Yellow Rice and Sofrito Beans with Jammy Eggs image

Jammy eggs are a delicious addition to this dish of yellow rice and sofrito beans.

Provided by dinehaus

Categories     Beans and Rice

Time 40m

Yield 6

Number Of Ingredients 11

2 cups water
1 cup long-grain white rice, rinsed
1 teaspoon sazon seasoning with coriander and annatto (such as Goya®)
1 (15 ounce) can hominy, drained
¼ cup chopped fresh cilantro
¼ cup sliced green onions
6 large eggs
2 (15 ounce) cans black beans, drained
½ cup sofrito
¼ teaspoon salt
cracked black pepper

Steps:

  • Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.
  • Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.
  • Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
  • Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.

Nutrition Facts : Calories 302 calories, Carbohydrate 43.1 g, Cholesterol 186 mg, Fat 7.5 g, Fiber 6.9 g, Protein 15.1 g, SaturatedFat 1.7 g, Sodium 660.3 mg

MARTHA'S SCRAMBLED EGGS



Martha's Scrambled Eggs image

This is how Martha makes scrambled eggs so you know it's going to be good. First, preparation is everything. Before you even start to scramble, toast and butter the English muffins and pop them in a warm oven on the plates you'll serve breakfast on. The eggs are cooked in clarified butter, they turn out soft, moist, and slide easily out of the pan.

Provided by Martha Stewart

Time 5m

Number Of Ingredients 6

3 large eggs
Kosher salt and freshly ground pepper
Softened unsalted butter, for bread
1 English muffin, split
1 tablespoon Clarified Butter
Steamed asparagus and cooked bacon, for serving (optional)

Steps:

  • Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
  • Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.

Tips:

  • Use fresh eggs. Fresh eggs will produce fluffier, tastier scrambled eggs.
  • Beat the eggs well. Beating the eggs well will help them cook evenly and prevent them from becoming rubbery.
  • Cook the eggs over medium heat. Cooking the eggs over medium heat will help them cook evenly without overcooking them.
  • Stir the eggs constantly. Stirring the eggs constantly will help them cook evenly and prevent them from sticking to the pan.
  • Season the eggs to taste. You can season the eggs with salt, pepper, herbs, cheese, or other spices to taste.
  • Serve the eggs immediately. Scrambled eggs are best served immediately after they are cooked.

Conclusion:

Scrambled eggs are a quick and easy breakfast, lunch, or dinner option. They can be made with a variety of ingredients, so there is sure to be a recipe that everyone will enjoy. With a little creativity, you can create a delicious and satisfying scrambled egg dish that will please even the pickiest eater.

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