All About Scrambled Eggs San Francisco CA

provided by:


For Dummies is a registered trademark of Wiley Publishing, Inc. in the United States and other countries. Used here by license.



Scrambled eggs are the easiest of all skillet dishes to prepare. A basic egg scramble begins with 2 eggs (more if you like) salted and peppered to your liking. Beat the eggs just until the yolks and whites are blended. Add a tablespoon of cream. Melt some butter in a pan and tilt the pan so the bottom is well coated. Depending on how you like your eggs done, you can finish your eggs by choosing from the following cooking methods:

Creamy and Smooth Eggs: Cook the eggs over low heat and constantly stir them with a wooden spoon. Your scramble is finished when the eggs are moist but firm with no uncooked liquid floating about. Allow about 3 minutes cooking time for 3 to 4 eggs.

Large, Creamy Egg Curds: Cook the eggs over low heat, occasionally pulling the cooked portions of the eggs to the center of the skillet allowing the uncooked portions of the scramble to run to the edges. Repeat this process until all of the eggs are cooked in large, moist curds.

Dry Scramble: Cook the eggs a couple of minutes past the moist but firm stage. The eggs will look dry and crumbly.

Fluffy Scramble: Beat the eggs vigorously until light and fluffy. After cooking, you can pop them in the blender for more fluff if desired. Eggs will be semi-dry (not moist) when done.

T Sunday Brunch Scramble Recipe

Sunday afternoon is a perfect time to give this recipe a whirl. The little bit of curry powder combined with the onions and sour cream give this scramble a special twist. Curry powder is a blend of rich, warm, earthy, and pungent flavors with varied overtones, always giving any dish a mysteriously warm flavor. Maybe serve this with some low-carb bagels or low-carb English muffins and just a dab of sugar-free jam or preserves. Yum! This is a quick and easy, yet filling and very low-carb, Sunday brunch. Preparation time: 10 minutes
Cooking time: 5 to 6 minutes
Yield: 4 servings
6 eggs
1⁄2 cup sour cream
2 tablespoons butter
1⁄3 cup finely chopped green onions
1⁄2 teaspoon curry powder
1⁄2 cup coarsely grated cheddar cheese
1 Beat the eggs and sour cream together with a mixer until they’re light and fluffy.
2 Melt the butter in a large skillet over medium heat. Add the green onions and cook for about 3 minutes. Add the curry powder, and stir for just a few seconds.
3 Add the egg mixture and stir gently until the eggs are cooked to desired consistency (see the bulleted list earlier in this section). Top with cheese and serve immediately.
Per serving: Calories 284(From Fat 216); Fat 24g (Saturated 13g); Cholesterol 362mg; Sodium 200mg;Carbohydrate 3g; Dietary Fiber 0g (Net Carbohydrate 3g); Protein 14g.
Here’s a little way to test the doneness of your scrambled eggs, omelets, and
frittatas: Cook them until eggs are thickened and no visible liquid egg remains.

Crab Scramble Recipe
An almost elegant scramble, this is a great weekend brunch treat, or it can serve it as a quick main course for supper. If you take the brunch route, a portion on each plate with some colorful fresh fruit and a sprig of mint makes a lovely presentation. It’s downright low-carb beautiful!
Preparation time: 5 minutes
Cooking time: 5 minutes
Yield: 4 servings
2 tablespoons butter
8-ounce can lump crabmeat, chopped
1 teaspoon finely chopped fresh chives
Salt and pepper to taste
1⁄2 cup grated cheddar cheese
8 eggs, beaten and seasoned to taste
1 Heat the butter in a nonstick frying pan over medium-high heat. When hot, turn the heat to low and add the crabmeat and chives. Cook for 2 minutes over low heat. Season with salt and pepper to taste.
2 Stir the cheese into the beaten eggs. Pour over the crabmeat in the frying pan. Cook for 3 minutes while stirring constantly.
Per Serving: Calories 313 (From Fat 190); Fat 21g (Saturated 10g); Cholesterol 506mg; Sodium 549mg;
Carbohydrate 2g; Dietary Fiber 0g (Net Carbohydrate 2g); Protein 28g.

Egg Substitutes
Egg substitutes are ideal for scrambled eggs, quiche, frittatas, omelets, casseroles, sauces, and other recipes that call for whole eggs. Some folks today prefer to use egg substitutes for several reasons. You don’t have to worry about them going bad, and because egg substitutes are made up mostly of egg whites, they contain fewer calories and less cholesterol than fresh eggs. Egg substitutes come in refrigerated form as well as frozen. You’ll find the refrigerated egg substitutes in the milk section, usually next to the cream and milk. You can find the exact substitute measurements on each carton of the particular brand that you purchase. You’ll also find just egg whites that can be used for meringues and other recipes that call for just whites so you don’t waste the yolks or try to figure out something to do with them. Please be sure to read the labels on egg whites to doublecheck whether that particular brand can be used for meringue making.

provided by:


For Dummies is a registered trademark of Wiley Publishing, Inc. in the United States and other countries. Used here by license.

Walgreen Co. - MS #36

(650) 348-1734
151 East Third Ave.
San Mateo, CA