Scrambled eggs made by James Martin are an excellent way to start the day. Beat eggs with milk, heat in a skillet coated with oil for 3 minutes, then gently fold for fluffy, flavorful eggs. Excellent with a touch of chopped fresh chives.
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💗 Why You’ll Love This James Martin Scrambled Eggs Recipe:
- The entire process of making these scrambled eggs takes no more than five minutes.
- Scrambled eggs made with milk or water are velvety smooth and delicious.
- You may make these eggs as you like by changing up the spice and topping them with whatever you prefer, such as fresh chives.
- By not overcooking the eggs, the method developed by James Martin guarantees tender curds that taste great.
- You may eat these eggs plain, pair them with bread, or use them as a foundation for whatever else your heart desires.
❓ What Is James Martin’s Scrambled Eggs Recipe?
The scrambled eggs in James Martin’s recipe are a simple treat. Eggs and a splash of milk whisked together, cooked in an oiled pan, and folded gently yield tender, tasty curds.
🥚 James Martin Scrambled Eggs Ingredients
- 3 large eggs
- 1 teaspoon milk, plant milk, or water
- Extra-virgin olive oil or butter, for the pan
- Sea salt and fresh black pepper
- Chopped fresh chives, optional, for garnish
🍴 How To Make James Martin Scrambled Eggs
- Mix the eggs and liquid (milk or water) in a medium bowl. Stir with a whisk until the egg whites are thoroughly incorporated and the mixture is smooth.
- Brush olive oil or butter onto a small, nonstick skillet and heat it over low. Put it on medium heat.
- Cook the eggs for a minute or so after dropping them in. Using a rubber spatula, scramble the eggs until they form large, soft curds.
- Fold and toss the eggs often for a few more minutes over low heat.
- Keep the eggs from drying out by constantly scraping the bottom and sides of the pan with a spatula as you cook.
- While the eggs are still slightly jiggly, remove the pan from the heat. Sprinkle with freshly chopped chives and season with salt and pepper to taste.
💭 Recipe Tips
- Make sure the eggs and liquid are thoroughly combined so the final result has a smooth consistency.
- The key to perfectly cooked eggs is a low and slow cooking method.
- Keep folding and stirring constantly to get nice and smooth curds and avoid sticking.
- Season with salt and pepper to taste, and maybe some chives for garnish.
- The eggs will finish cooking once you take them off the heat, so pull them out when they are still runny.
🌭What Goes Well With James Martin Scrambled Eggs?
Scrambled eggs combine great with a wide range of meals, including bacon, tater tots, potato rosti, caprese salad, banana bread, mochi donuts, pancakes, avocado toast, sausage & potatoes, baked beans, and grilled tomatoes.
🎚 How To Store Leftover James Martin Scrambled Eggs?
- In The Fridge: Leftover scrambled eggs can be kept in the refrigerator for 3 to 4 days if placed in a tightly sealed container.
- In The Freezer: Leftover scrambled eggs can be frozen for up to a month, put ut each portion in separate freezer bags. Allow it in the fridge to thaw overnight.
🥵 How To Reheat James Martin Scrambled Eggs?
- Microwave: Transfer scrambled eggs to a microwave-safe dish and heat for 20 to 30 seconds at a time on medium power, stirring constantly.
- Stove: Pour a touch of butter into a heated pan then add scrambled eggs and heat for 2 minutes or until warm.
FAQs
Do you add milk to scrambled eggs?
Adding milk, plant milk, or water to scrambled eggs is an optional step that affects the texture of your finished dish, making it creamier and lighter.
Why aren’t my scrambled eggs fluffy?
Your scrambled eggs may not be fluffy if you whisk too long before cooking, overcook them, or use high heat, causing the eggs to become dry and dense.
What causes scrambled eggs to curdle?
Scrambled eggs can curdle if too much liquid is added, or if cooked over high heat, causing the proteins to separate and create a curdled texture.
How do you thicken runny scrambled eggs?
To thicken runny scrambled eggs, add a pinch of cornstarch. Whisk it in, and continue cooking over low heat until the eggs reach your desired consistency.
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James Martin Scrambled Eggs Nutrition Facts
Amount Per Serving
- Calories 91
- Total Fat 6.7g
- Saturated Fat 2g
- Trans Fat 0.4g
- Cholesterol 169mg
- Sodium 88mg
- Potassium 80.5mg
- Total Carbohydrates 1g
- Dietary Fiber 0g
- Sugars 0.9g
- Protein 6.1g
James Martin Scrambled Eggs
Description
Scrambled eggs made by James Martin are an excellent way to start the day. Beat eggs with milk, heat in a skillet coated with oil for 3 minutes, then gently fold for fluffy, flavorful eggs. Excellent with a touch of chopped fresh chives.
Ingredients
Instructions
- Mix the eggs and liquid (milk or water) in a medium bowl. Stir with a whisk until the egg whites are thoroughly incorporated and the mixture is smooth.
- Brush olive oil or butter onto a small, nonstick skillet and heat it over low. Put it on medium heat.
- Cook the eggs for a minute or so after dropping them in. Using a rubber spatula, scramble the eggs until they form large, soft curds.
- Fold and toss the eggs often for a few more minutes over low heat.
- Keep the eggs from drying out by constantly scraping the bottom and sides of the pan with a spatula as you cook.
- While the eggs are still slightly jiggly, remove the pan from the heat. Sprinkle with freshly chopped chives and season with salt and pepper to taste.
Notes
- Make sure the eggs and liquid are thoroughly combined so the final result has a smooth consistency.
- The key to perfectly cooked eggs is a low and slow cooking method.
- Keep folding and stirring constantly to get nice and smooth curds and avoid sticking.
- Season with salt and pepper to taste, and maybe some chives for garnish.
- The eggs will finish cooking once you take them off the heat, so pull them out when they are still runny.