15 ways to cook scrambled eggs: from classics to experiments

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious fried eggs and scrambled eggs with tomatoes, cheese, sausage, avocado, bacon, salmon and more.

1. Classic fried eggs

Grabbed whites and delicate, runny yolk are what the perfect fried egg should look like. This dish is easier to make in a non-stick skillet. Then the eggs will definitely not stick to the bottom.

Ingredients

• 1-2 tablespoons of vegetable oil or a slice of butter;
• 1 or more eggs;
• salt to taste.

Preparation

Heat the skillet slightly. Pour in vegetable oil or melt the butter.

After that, turn off the gas for 30–40 seconds or move the container to a cold burner - this will prevent the dishes from overheating and the eggs will be fried evenly. However, if you like crispy edges, you can skip this step.

Add eggs gently. You can break them directly over the pan or into a small separate container, then pour into the pan.

Reduce heat to low. Scrambled eggs over high heat can burn them. And due to weak heating, the eggs will be fried slowly and evenly, while the edges will not dry out. If, on the other hand, you want crisp, use a medium to medium heat.

Sometimes, if the eggs are not spread enough, some of the protein around the yolk remains watery. If you don't like it, carefully rip it open with a fork, without touching the yolk. This should be done when the lower part of the protein turns white.

Fry eggs over low heat for 4–5 minutes. If the temperature is higher, it will take a little less time. The dish is ready when the protein turns white and sets. Do not forget that the yolk must remain runny.

It is better to salt the eggs at the end of cooking or after serving.

2. Classic scrambled eggs

According to Jamie Oliver's recipe, it will turn out to be incomparable.

Ingredients

• 4 eggs;
• salt to taste;
• 1-2 tablespoons of vegetable oil or a slice of butter.

Preparation

In a bowl or other container, beat the eggs with a fork or whisk. You can add salt now or after pouring it into the pan.

Heat oil in a skillet over low heat. Pour the beaten eggs into it.

When the mass begins to set at the edges, draw a spatula from the middle of the circle line to its center in several places. The eggs will clump together.

Continue slowly and don't stir the eggs too much. Due to this, the chatterbox turns out to be heterogeneous, in contrast to the omelet.

The finished chatterbox should be slightly watery.

Although, if you don't like this consistency, fry the eggs a little longer. Then it will be drier.

3. Fried eggs with tomatoes and sausage

Ingredients

• 100–150 g of boiled or smoked sausage;
• 1 tomato;
• 1-2 tablespoons of vegetable oil;
• 2 eggs;
• salt to taste;
• any greens are optional.

Preparation

Cut the sausage and tomato into small pieces. Place the sausage in a skillet with heated oil. Fry over medium heat for about 5 minutes.

Add the tomato and cook for another 3-5 minutes. Make room for the eggs, hammer them into the indentations, and fry for a few minutes. Sprinkle the eggs with salt and - optionally - chopped herbs.

4. Scrambled eggs with tomatoes and onions

Ingredients

• 1 onion;
• 2-3 tablespoons of vegetable oil;
• 1 tomato;
• 2 eggs;
• salt to taste.

Preparation

Chop the onion into small pieces and place in a skillet with heated oil. Fry over medium heat until golden brown.

Grate the tomato on a coarse grater. Add to onion and cook until liquid evaporates.

Beat eggs with a whisk or fork and season with salt. Transfer to a skillet and stir until the mixture is no longer runny.

5. Fried eggs with onions, cheese and herbs

Ingredients

• 2 tablespoons of vegetable oil or a slice of butter;
• ¼ – ½ onions;
• 50 g of hard cheese;
• 3 eggs;
• salt to taste;
• a few sprigs of dill or parsley.

Preparation

Heat oil in a skillet over medium heat. Saute the thinly sliced onion lightly.

Spread the cheese around the edges, cut into pieces or grated on a coarse grater. Beat eggs into the middle. Season with salt and heat for a few minutes to set the protein. Sprinkle the finished dish with chopped herbs.

6. Fried eggs with onions and spinach

Ingredients

• 1 onion;
• 1 bunch of spinach
• 2-3 tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• 4 eggs.

Preparation

Chop the onion into small pieces. Chop the spinach. Heat the oil in a skillet over medium heat. Sauté the onion until golden brown and soft.

Add half the spinach, cover and cook for 5 minutes. Stir, add remaining herbs and cook for a few more minutes. Season with salt and pepper.

Spread the onion-spinach mixture slightly so that there is room in the bottom of the pan for each egg. Break them up and cook for a few minutes until the protein turns white. Sprinkle with salt and pepper.

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7. Fried eggs with bell pepper, green peas and avocado

Ingredients

• 100 g frozen green peas;
• 1 green bell pepper;
• 1-2 tablespoons of vegetable oil;
• salt to taste;
• 1 avocado
• ground black pepper - to taste;
• 4 eggs.

Preparation

Boil the peas in boiling water for 5 minutes. Then discard in a colander and cool in a bowl of ice.

Cut the bell pepper into small cubes. Heat oil in a skillet over medium heat. Add pepper, salt and fry, stirring occasionally, for 5-6 minutes. Add the peas and avocado cubes and cook for 1 to 2 minutes. Season with salt and black pepper.

Make indentations in the mixture and break the eggs there. Fry over moderate heat until the whites are white. Sprinkle the spices on the fried eggs.

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8. Scrambled eggs with smoked salmon, cream and herbs

Ingredients

• 4 eggs;
• 1 tablespoon cream
• salt to taste;
• a piece of butter;
• 60 g smoked salmon;
• a few sprigs of parsley.

Preparation

Whisk eggs with cream and salt. Pour into a skillet with butter, melted over medium heat. When the mass starts to set, start stirring it.

While the eggs are still watery, add the fish pieces and chopped parsley. Stir the eggs well.

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9. Fried eggs in pita bread with cheese

Ingredients

• 2 round pita bread;
• 5 eggs;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of dill or parsley;
• 200 g of hard cheese.

Preparation

Place one pita bread in the bottom of the skillet. If it doesn't fit, trim the edges. Break the eggs in there, sprinkle with salt, pepper, chopped herbs and half of the finely grated cheese.

Cover with a second pita bread and press down lightly. Place a skillet over medium heat and cook, covered, for about 5 minutes.

Flip the eggs over and sprinkle with the remaining cheese. Cover and cook for another 3-5 minutes.

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10. Scrambled eggs with bacon, cream and cheese

Ingredients

• 7 slices of bacon;
• 7 eggs;
• 2-3 tablespoons of cream;
• salt to taste;
• ground black pepper - to taste;
• a piece of butter;
• 50 g of hard cheese;
• a few feathers of green onions.

Preparation

Cut the bacon into large pieces and place in a preheated skillet. Fry over medium heat until crisp. Transfer to a paper towel.

Drain the fat from the pan, leaving a little to fry. Whisk eggs with cream, salt and pepper. Melt the butter in a skillet and pour the egg mass into it.

Cook, stirring constantly, for a few minutes. Add grated cheese and bacon and stir. Sprinkle with chopped onion before serving.

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11. Fried eggs in bread

Ingredients

• 1 slice of bread;
• 1 tablespoon vegetable oil;
• 1 egg;
• salt to taste;
• ground black pepper - to taste.

Preparation

Core the bread out. This can be done with a knife or with a cookie cutter. Place the bread in a skillet with hot oil. Fry over medium heat until golden brown. Flip and hammer the egg into the hole. Try to prevent the protein from leaking over the edges.

Cook for a few minutes until the protein turns white. Season with salt and pepper. The cut bread can also be toasted on both sides.

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12. Scrambled eggs with goat cheese

Ingredients

• 3 eggs;
• salt to taste;
• 2 tablespoons of vegetable oil;
• 50–70 g of goat cheese.

Preparation

Beat eggs with salt. Heat oil in a skillet over medium heat. Pour the egg mass into it.

Once it grabs a little, start stirring. Continue until the eggs are almost completely set. Add small pieces of cheese and mix thoroughly.

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13. Fried eggs with sausage, feta and herbs

Ingredients

• 1 teaspoon vegetable oil;
• 1 teaspoon smoked paprika
• 70 g chorizo or other dry-cured sausage;
• 4 eggs;
• 50 g feta;
• salt to taste;
• ground black pepper - to taste;
• several feathers of green onions (along with the white part);
• a few sprigs of parsley.

Preparation

Preheat a skillet over medium heat. Pour in oil, add paprika and stir for 30 seconds. Add the sausage pieces and cook for 1 minute. Transfer to a plate.

Drive eggs into a skillet and fry for a few minutes, almost until tender. Sprinkle with sausage and crumbled feta and cook a little more, covered.

Sprinkle the eggs with salt, black pepper and chopped herbs before serving.

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14. Fried eggs with cheese and pickles

Ingredients

• 50–70 g of hard cheese;
• 2-3 small pickled or pickled cucumbers;
• 2 eggs;
• salt to taste;
• ground black pepper - to taste;
• 1 tablespoon mayonnaise;
• a piece of butter.

Preparation

Grate cheese and cucumbers on a coarse grater. The amount of these ingredients should be approximately the same.

Separate the egg yolks from the whites. Add salt, pepper and mayonnaise to the proteins and beat with a fork.

Melt butter in a skillet over low heat. Add cucumbers and cheese and lightly fry. When the cheese begins to melt, pour in the protein mass.

Arrange the yolks on top. Cook the eggs, covered, for 2-3 minutes.

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15. Scrambled eggs with avocado and feta

Ingredients

• 4 eggs;
• salt to taste;
• a piece of butter;
• 1 avocado
• 40 g feta;
• a few sprigs of dill or parsley.

Preparation

Beat eggs with salt with a whisk or fork. Melt butter in a skillet over medium heat. Pour the egg mass into it and stir for a few minutes.

Add avocado cubes and feta pieces and mix thoroughly. Sprinkle chopped herbs over the finished dish.

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