scrambled eggs à l'arlésienne - add the diced, cooked pulp of courgettes (zucchini) along with a concentrated garlic-flavored tomato fondue (1 tablespoon per 2 eggs). The cooked eggs are then placed into the hollowed, cooked courgettes shells, placed on an oiled gratin dish sprinkled with Parmesan cheese and browned in a 475 degree oven.
scrambled eggs à l'américaine - Add cubes of smoked bacon fried in butter to eggs. When cooked, mound on plate garnished with slices of broiled bacon and small grilled tomato halves.
scrambled eggs argenteuil - Scramble the eggs, garnish with asparagus tips which have been parboiled in salted water and them slowly cooked in butter. Serve with triangle shaped croûtons and cream sauce.
scrambled egg and asparagus barquettes- Cook the eggs and prepare asparagus tips by parboiling and slowly cooking in butter. Fill barquettes with scrambled eggs and garnish with asparagus tips. Top with melted butter and warm in oven.
scrambled eggs à la Bercy - Grill or broil some chipolata sausages. Arrange scrambled eggs in a pie dish. Garnish with cooked sausage and a "ribbon" of tomato sauce.
scrambled eggs Massenet - Parboil some asparagus tips and cook them slowly in butter. Boil or steam some artichoke hearts, dice and sauté them in butter. While preparing scrambled eggs, add artichoke hearts. Plate in a mound and garnish with asparagus.
scrambled eggs princesse - Prepare scramble eggs and pour into a bowl. Garnish with asparagus tips stewed in butter, julienne of white chicken meat bound with suprême sauce and some truffle slivers heated in butter.
Soy scrambled eggs - Mix the egg together with Soy Sauce to create Soy Scramble Egg. Best eaten together with a bowl of Congee.
scrambled eggs à la reine - Make a very thick puree with cooked chicken breast and some suprême sauce. Bake a large vol-au-vent case and keep it warm. Cook the scrambled eggs until just creamy. Layer the scrambled eggs and chicken puree in alternating layers inside the vol-au-vent case. Serve hot with suprême sauce on the side in a sauce boat.
scrambled eggs à la romaine - Cook 800g (1.75 lb) spinach in butter. Scramble 8 eggs with 50g (2 oz.) grated Parmesan cheese. Cut 8 oil-packed anchovies into small pieces, add to the spinach and spread the mixture over the base of a buttered gratin dish. Arrange eggs on top of spinach mixture and sprinkle with 25-40g (1-1.5 oz.) grated Parmesan cheese along with some melted butter. Brown under a broiler.
scrambled eggs Rossini - Cook some scrambled eggs. Sauté some thin slices of foie gras in butter. Cook some sliced truffle in butter. Plate the scrambled eggs on a serving dish, garnish with foie gras and truffles, then coat with a very reduced Madeira-flavored demi-glace sauce.
scrambled eggs with sucuk or pastırma;Sucuklu yumurta and Pastırmalı yumurta respectively - Scrambled eggs are mixed with Turkish beef sausages. It is cooked in a sahan with butter or olive oil. Some tomato can be added. In Turkey it is eaten for breakfast.
scrambled eggs with digüeñes - a varaition from Chilean cuisine in which the eggs are fried together with the native fungus cyttaria espinosae.
migas - a Tex-Mex dish (not to be confused with the Iberian dish of the same name) consisting of scrambled eggs agumented with strips of Mexican tortilla, to which vegetables and meat my be added.
"This Category is in honor of Egg related holidays!"
Scramble Your Eggs:, once the liquid has mostly set, additional ingredients such as ham, herbs or cheese (which have been warmed) may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of under cooking or adding overcooked high-moisture vegetables.