231511 light and fluffy scrambled eggs Recipes

eggs (i always use range as they have a much better flavor to me. if you cannot get your hands on the), soften cream cheese, mayonnaise, heavy whipping cream, butter, sea salt, coarse black pepper

eggs, non-fat evaporated milk, baking powder, kosher salt, fresh ground pepper

eggs, evaporated milk (i used low fat and it worked just fine..), butter, salt and pepper

classic campbell s scrambled eggs, condensed cheddar cheese soup, egg, beaten, pepper, margarine or butter

eggs (or 1 1/2 cups egg substitute), part-skim ricotta cheese, plum tomato, seeded and chopped, scallion, chopped, salt , to taste, black pepper, paprika

light mayonnaise, milk, eggs, lightly beaten, shredded reduced-fat cheddar cheese, frozen chopped spinach, thawed and squeezed dry, chopped onion, unbaked pie shell

eggs, cooking oil, milk, sugar, cake flour, baking powder, salt

egg whites, eggs, reduced-fat sour cream, fat-free milk, green onions, thinly sliced, salt, pepper, shredded reduced-fat cheddar cheese

eggs, lightly beaten, good-quality corn tortilla chips, onion, chopped, olive oil, mexican chorizo (fresh sausage), casing discarded, or 7 oz spanish chorizo (cured sausage), cut into 1/2-inch pieces, bottled green salsa

eggs, half-and-half, table salt, ground black pepper, unsalted butter

eggs (at room temperature ), milk (whole, low-fat , or skim), baking powder, salt, black pepper, butter (or cooking spray if desired), cheddar cheese (optional)

eggs, evaporated milk or half-and-half cream, salt, pepper, canola oil, process cheese sauce

egg whites, room temperature (use whites from exta large or jumbo eggs), white sugar, light corn syrup, water, cream of tartar, salt, vanilla extract (or use extract flavor of choice)

egg, whole wheat flour, buttermilk, sugar, vegetable oil, baking powder, salt, baking soda

grilled tomatoes and scrambled eggs, chinese-style, ripe tomatoes, dark sesame oil, salt and pepper, neutral oil like corn or canola, minced garlic, minced ginger, eggs, soy sauce , or to taste, minced scallions , optional, start a gas or a charcoal grill; fire should be moderately hot, rack about 4 inches from heat source. core tomatoes, cut each into 3 or 4 thick slices. brush them with 1, sesame oil and sprinkle with salt and pepper., grill tomatoes , turning once, until they are soft but not mushy., as they cook , use tongs to remove and discard their skins. you, should be able to lift them from grill with a spatula without, their falling apart ., while tomatoes cool , put oil in a 10-inch skillet, preferably, nonstick, and turn heat to medium-high. add garlic and ginger, cook just until they sizzle. in a bowl, beat together, tomatoes and eggs., add tomato-egg mixture to skillet and cook, stirring almost, constantly , until mixture forms soft curds, 5 to 10 minutes., stir in remaining sesame oil and soy sauce. garnish, if you like, scallions, and serve .

light corn syrup, egg whites, powdered sugar, vanilla extract, grated coconut (optional)