Is it a good idea to take scrambled eggs and take rotel and little Smokies in with it?
I scramble the eggs and pour the rotel over them!! I also fry the eggs and pour rotel over them. I usually cook the eggs in half a can of rotel, top this with cheese to serve on a warm tortilla! more rotel on top! And little smokies, chorizo, sausage links, etc are really good with any way you want to cook the eggs and rotel! You might drain the rotel before mixing it witht he slightly beaten eggs!! otherwise they do tend to get soupy.
Is it a good idea to take scrambled eggs and take rotel and little Smokies in with it?
I scramble the eggs and pour the rotel over them!! I also fry the eggs and pour rotel over them. I usually cook the eggs in half a can of rotel, top this with cheese to serve on a warm tortilla! more rotel on top! And little smokies, chorizo, sausage links, etc are really good with any way you want to cook the eggs and rotel! You might drain the rotel before mixing it witht he slightly beaten eggs!! otherwise they do tend to get soupy.
What is the difference between an omelette and scrambled eggs?
Thanks for the A2A:The difference is in preparation. Technically speaking, you don’t need to have ingredients in either, but I digress… An omelette is typically folded over and presented as one large mass of eggs whereas scrambled eggs are typically presented as a jumble of crumbly eggs on a plate… Time for pictures!OmeletteScrambledNow’s where it gets fun… There are multiple presentations and preparations for both omelettes AND scrambled eggs, although each is still distinct enough to be recognized for what it is. Let’s start with…Omelettes: So a quick and easy omelette is to beat your eggs with some milk or water and grease up a hot pan… Pour your eggs into the pan, circling it around so that you have a good big round base to work with. Toss on some toppings like cheese, ham, bacon, spinach, etc. Once the base is solid enough, you fold half of the omelette onto itself so that the ingredients are on the inside. You can do it as one big cooked piece, but you can also do large curd and small curd methods that give you more texture within the omelette. Want a GREAT tutorial on making a diner style omelette? Check out this video… Keep watching if you want a tutorial on a traditional french omelette.Seriously, watch that whole thing if you want some great egg tips. BUT! Alas, it is time we move on to…Scrambled: Scrambled eggs can also come in many forms. There are SO many ways to make scrambled eggs it’s not even funny. You can beat them before or while cooking… You can make them with large curds, small curds, creamy… Easiest way to make scrambled eggs? Large curd, cracked directly into a hot greased pan. Move the eggs here and there, making sure to break them apart as it cooks and letting the runny stuff come down through the cooked bits to cook as well. Want something that takes a little more skill? Go for creamy:Pepin also makes creamy eggs closer to the beginning of the video I shared earlier… regardless, there are MANY ways to prepare both scrambled eggs and omelettes. I hope this helped you differentiate between the two :)
How do you make scrambled eggs without milk?
I cook eggs without milk or butter every day, and I end up with a silky, creamy, smooth texture. You can control it to make them as soft or as firm as you like, although I like them on the softer side. They should still be shiny and soft.My secret? I add nothing to the eggs. I simply scramble them lightly with a fork, and then I heat a pan on high heat (those of you who are “low-and-slow” folks, bear with me… I agree with eggs being cooked low and slow, but I promise you, this also works). High heat. I then add about 3/4 of a tablespoon of coconut oil to the pan (for 4 to 6 eggs… do half a tablespoon for 2–3 eggs). You can actually do it with butter the same way, but you’re saying “without milk” so I’m ruling out butter, too.I heat the oil until it just reaches its smoke point, and then swirl the pan to get the oil to cover the surface. This works best on a non-stick pan, like one of those thick, speckled fry pans. Once the oil smokes lightly, pour the egg in, and let it sit for no more than 5 seconds. Then start stirring quickly with a spatula or wooden spoon. Cook the eggs for 30 to 40 seconds, turning the burner off by the 30-second mark. Only cook until the eggs just start to harden. They should still be soft and creamy. Then scoop them out on to a plate, and let them sit for a moment. They’ll finish cooking on their own, but they won’t harden up, so they’ll be soft and silky, but not runny. If you actually like them firm, cook for about a minute or more, but either way, keep them moving in the pan.For me, every time, they come out looking like this random picture I found on the internet:And they are the creamiest, fluffiest, most delicious eggs you could imagine. If you want to top them off perfectly, use a coarsely cracked sea salt with cracked pepper, or a small scoop of a spicy homemade non-chunky salsa, or a hot sauce of your choice.
Can I make scrambled eggs in a microwave oven?
Yes, and they're very tasty & easy to make! Enjoy these recipes! MICROWAVED SCRAMBLED EGG 1 egg 1 tbsp. milk or water In a 1 cup glass measure or coffee cup stir together egg and milk or water. Cover with vented plastic wrap. Cook on HIGH power 40-45 seconds or on 50% power for 1 1/2 minutes. Scrambled egg comes out light and fluffy. ****************************** MICROWAVE BUTTERY SCRAMBLED EGGS 1 tbsp. butter 4 eggs 1 tbsp. each chopped chives or scallion (green onion) & grated Romano or Parmesan cheese 2 tsp. chopped fresh parsley Dash pepper In 2 1/2 cup microwaveable mixing bowl microwave butter on high (100%) for 30 seconds, until melted. Using a wire whisk, in separate small mixing bowl beat together remaining ingredients; add to butter in mixing bowl. Cover with vented plastic wrap and microwave on medium-high (70%) for 2 1/2 minutes, stirring halfway through cooking. Microwave on low (30%) for 30 seconds. Let stand for 1 minute. ********************************** MICROWAVE EGG AND SAUSAGE SCRAMBLE 6 eggs, slightly beaten 6 slices bread, cubed 1 c. cheddar cheese, shredded 1 tsp. salt 1 tsp. dry mustard 12 oz. pork sausage (or Smokies), fully cooked & chopped 2 c. milk Mix all ingredients in 1 1/2 quart casserole. Refrigerate 4 to 6 hours or overnight. Cook in microwave on roast for 20 to 25 minutes or until knife comes out clean, turn dish once or twice while cooking. ***************************** CHEESY COUNTRY SCRAMBLE 1/4 c. green pepper, chopped 2 T. onion, minced 2 T. butter 4 eggs, beaten 1/4 c. milk 1/2 c. ham, cooked & diced 1/2 c. cheese, shredded 1 med. ripe tomato, coarsely chopped Place green pepper, onion & butter in a 1 1/2 qt. microwavable bowl. Microwave at high power 1 minute. Stir beaten eggs, milk & ham together; add to the vegetables. Cover & microwave on high 3 to 4 minutes or until eggs are just set, stirring 1 or 2 times during cooking. Add cheese & tomatoes. Cover & microwave 1 minute. Let stand 2 minutes or until cheese melts.
Is it healthy to eat scrambled eggs every morning?
Experts differ on advise on how many eggs a week. Some still say to avoid them because they may cause high cholesterol, while others say they do raise cholesterol. It appears that the response to whole egg consumption depends on the individual.In 70% of people, it has no effect on Total or LDL cholesterol. However, in 30% of people (termed “hyper responders”), these numbers do go up slightly (18).That being said, I don’t think this is a problem. The studies show that eggs change the LDL particles from small, dense LDL to Large LDL (19, 20).People who have predominantly large LDL particles have a lower risk of heart disease. So even if eggs cause mild increases in Total and LDL cholesterol levels, this is not a cause for concern (21, 22, 23).The science is clear that up to 3 whole eggs per day are perfectly safe for healthy people who are trying to stay healthy.Bottom Line: Eggs consistently raise HDL (the “good”) cholesterol. For 70% of people, there is no increase in Total or LDL cholesterol. There may be a mild increase in a benign subtype of LDL in some people.Information from Food Babe Investigates: Is Subway Real Food? - 100 Days of Real Food
How do they make their scrambled eggs at McDonalds®?
this is what I found Mcdonald's Egg Mcmuffin 1 English muffin 1 sl Candian bacon 1 Egg 1 sl American cheese 1 Empty clean can with the Same diameter As an English muffin. (A 6 1/2-ounce tuna can Works best.) Instructions: Split the English muffin and brown each face in a hot pan. Set aside. Keep the pan on medium heat. In a saucepan of boiling water, cook the Canadian bacon for 10 minutes. Grease the inside of the can with shortening or coat with a nonstick spray. Place the greased can in the hot pan over medium heat and crack the egg into the center. Break the yolk. When the surface of the egg begins to firm, cut around the inside of the can with a butter knife to free the edges. Pull the can off the egg; turn the egg over and cook for 1 minute more. Build the sandwich in the following stacking order from teh bottom up:
Does a hard boiled egg and a scrambled egg differ in calories?
Hiya quincy-JAMD-BGBB ( I luv u guys)! If nothing else is added, then the egg would hold the same calorie content no matter how it is prepared. If I may suggest, that you use Egg Substitute instead of whole egg. They have come a long way from the day of being just egg whites in a carton. Here is the difference between the two: Whole Egg: 80 calories - 240mg of cholesterol - Egg Substitute: 30 calories - No cholesterol Now that a big difference, and with the substitute I make scrambled eggs, I'll add a smidgen of margarine in the pan with about 2 tablespoons of chopped onion and let it saute until onions are translucent add the egg substitute to the pan and sprinkle about a tablespoon of finely shredded cheese to it, and scramble together for some great low cal eggs. Though the calorie count goes up to about 44 calories, and the cholesterol level rises to 1mg, it is still a far better item to consume then regular eggs. I hope this has helped you, good luck with the diet and best wishes.
Does a hard boiled egg and a scrambled egg differ in calories?
Hiya quincy-JAMD-BGBB ( I luv u guys)! If nothing else is added, then the egg would hold the same calorie content no matter how it is prepared. If I may suggest, that you use Egg Substitute instead of whole egg. They have come a long way from the day of being just egg whites in a carton. Here is the difference between the two: Whole Egg: 80 calories - 240mg of cholesterol - Egg Substitute: 30 calories - No cholesterol Now that a big difference, and with the substitute I make scrambled eggs, I'll add a smidgen of margarine in the pan with about 2 tablespoons of chopped onion and let it saute until onions are translucent add the egg substitute to the pan and sprinkle about a tablespoon of finely shredded cheese to it, and scramble together for some great low cal eggs. Though the calorie count goes up to about 44 calories, and the cholesterol level rises to 1mg, it is still a far better item to consume then regular eggs. I hope this has helped you, good luck with the diet and best wishes.