HOME > Chowhound > Home Cooking >

Scrambled eggs add-ins

j
jerzzy Sep 27, 2008 05:10 AM

Like most folks I enjoy scrambled eggs now and then for breakfast.
Over the years I've tried adding many things to perk up the flavor but never
found anything that really did it for me.
So fellow chowhounds, what do you add to your scrambled eggs to perk them up.
Curious minds need to know!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. MMRuth RE: jerzzy Sep 27, 2008 05:15 AM

    Chives and/or tarragon.

    1 Reply
    1. re: MMRuth
      BamiaWruz RE: MMRuth Sep 27, 2008 04:26 PM

      Tomatoes (they need to be fried up first in oil and kind of carmalized before adding the eggs)
      Cauliflower (boiled and fried up first)
      Spinach
      Boiled potatos (like hashbrown?)
      Parsley
      Fava beans
      Purslane
      Green onions

      And dates! It's wonderful. If you have date paste on hand just fry up a bit of that then add the eggs and sautee until the eggs are cooked then eat with flat bread.

    2. g
      gordeaux RE: jerzzy Sep 27, 2008 05:19 AM

      Cheese
      Giardiniera
      Any combination of sauteed veggies
      Salsa
      Hot sauce
      Carnitas
      Bacon grease
      Green Chile sauce (having this today)
      Tortilla Chips
      Sliced up tamales!!!!!
      Leftover Chicken
      Garam Masala

      My favorite would be:
      Sliced tamales, chopped onion, black pepper, and Tony Chachere's, topped with hot fresh salsa.

      Second would be:
      Tortilla Chips (unsalted,) carnitas, and hot salsa

      Both would be better if cooked in bacon grease. I'm not a huge cheese eater, but for those who are, that would be good as well. Eggs are a blank canvas kinda like tofu- they mrry well with almost anything you add in.

      What have you tried that you didn't like?

      20 Replies
      1. re: gordeaux
        j
        jerzzy RE: gordeaux Sep 27, 2008 05:41 AM

        It's not that I haven't liked the add-ins I've tried, they've all been good.
        I'm haunted by the memory of eggs I had years ago at the Waldorf in NY. They looked like plain scrambled eggs but my god they were beyond delicious! I couldn't stop eating them and I never found out what they added to get that great flavor.
        Maybe something will be mentioned here. But it wasn't another solid item like sausage or cheese. This was something blended into the eggs themselves.

        1. re: jerzzy
          g
          gordeaux RE: jerzzy Sep 27, 2008 06:30 AM

          Ahhh. Gotcha now.
          Was it a spice that you liked, or more of a mouth feel? For a spice, I dunno, but for a mouthfeel, and at the Waldorf, I'd almost assume heavy cream, and bacon grease were involved.

          1. re: gordeaux
            j
            jerzzy RE: gordeaux Sep 27, 2008 06:56 AM

            I'll tell you, it was a long time ago but the memoriy lingers.
            It wasn't a spice or anything definitive that I could put my finger on. It was
            more of an enhancement to the eggs themselves. But they were utterly
            delicious.

            1. re: jerzzy
              g
              gordeaux RE: jerzzy Sep 27, 2008 07:56 AM

              Another thought for you - aside from bacon grease and cream.
              Ever had farm fresh eggs? WORLD of difference from your local grocers' pastuerized / refrigerated things. WORLD of difference. When you said "it was more of an enhancement to the eggs themselves," this was the very first thing that came to mind. I have a friend at work who has a modest farm with about 20 egg laying hens. The whole office goes bonkers for his eggs. BONKERS.

              1. re: gordeaux
                scuzzo RE: gordeaux Sep 27, 2008 09:27 AM

                I concur!!! I never thought farm fresh eggs would be so different from store bought until I tried it. Worth the extra effort to find them!

              2. re: jerzzy
                s
                six dower RE: jerzzy Sep 27, 2008 09:34 AM

                sour cream whipped in before frying.

                1. re: jerzzy
                  greygarious RE: jerzzy Sep 29, 2008 08:40 AM

                  Cream cheese - plain or flavored - about a tsp per egg. Room temp, then stir vigorously while cooking to blend it in.

                  Ditto the farm-fresh eggs being worlds away from today's supermarket eggs. I used to have a dog who was thin because he'd hold back on the kibble, hoping for cat or people food. I took to giving him most of a hard-boiled egg several times a week (the other one got a bit of white and never knew he was getting short shrift). When I couldn't get to the poultry farm and boiled supermarket eggs, he refused them.

                  1. re: greygarious
                    c
                    cimui RE: greygarious Sep 29, 2008 08:57 AM

                    a chowhound, indeed

                    1. re: cimui
                      yayadave RE: cimui Sep 29, 2008 10:40 AM

                      Did you say that with a straight face?

                      1. re: yayadave
                        c
                        cimui RE: yayadave Sep 30, 2008 02:25 PM

                        ;) i'll let you guess.

                    2. re: greygarious
                      Michelly RE: greygarious Dec 21, 2009 04:30 PM

                      You can also add diced cream cheese and chives when the eggs are ALMOST done. This way you can discern the cream cheese from the eggs.

                      A restaurant I used to frequent (I stopped going there because they started serving inferior coffee and hired a staff of servers who didn't care)
                      offered scrambled eggs with parmesan, crumbled bacon, and chopped fresh basil.

                    3. re: jerzzy
                      g
                      gourmanda RE: jerzzy Sep 30, 2008 02:21 PM

                      It may very well have been cream and/or "hotel" butter. Some hotels, cruise lines, use a butter that I can describe no other way than to say "hotel butter" and I don't mean butter mixed with any thing. Just an ultra-rich, never been able to buy it in a store at any cost, uniquely flavored butter.

                      1. re: gourmanda
                        alkapal RE: gourmanda Oct 1, 2008 03:45 AM

                        you are right. i tried to contact a butter vendor whose name was on the foil packets of delicious, rich, unsweetened butter here in a local capitol hill german restaurant.. not even a courtesy response to tell me, "no butter retail to you!" (i was about to say, the "butter nazi," but.....well, you know,,,,)

                        1. re: alkapal
                          ChristinaMason RE: alkapal Dec 11, 2009 06:48 AM

                          Cafe Berlin? You should ask them to sell you a box. I'm sure one of the servers or someone in the kitchen wouldn't be opposed to it. Ask a manager and you might get a different answer, but... ;)

                          1. re: ChristinaMason
                            alkapal RE: ChristinaMason Dec 22, 2009 05:56 AM

                            yes, cafe berlin. that butter is fantastic -- equalling the best i've had in europe! (i haven't been there recently, so it may've changed).

                      2. re: jerzzy
                        fresnohotspot RE: jerzzy Oct 2, 2008 12:18 PM

                        top quality, unsalted butter - it never fails.

                    4. re: jerzzy
                      c
                      cimui RE: jerzzy Sep 27, 2008 10:49 PM

                      jerzzy, if it's waldorf astoria type eggs you're after, just add buttermilk.

                      1. re: jerzzy
                        j
                        jamaempa RE: jerzzy Dec 11, 2009 06:26 AM

                        i've always heard mayonaise can really kick eggs up a notch...

                        1. re: jamaempa
                          j
                          jbsiegel RE: jamaempa May 26, 2014 12:18 PM

                          It's really good in there. Mustard is too.

                        2. re: jerzzy
                          f
                          foiegras RE: jerzzy Dec 22, 2009 07:02 PM

                          Cream is what I'm thinking ...

                          Right now I'm doing onion and poblano. Fleur de sel when finished is pretty good too ...

                      2. v
                        Val RE: jerzzy Sep 27, 2008 05:29 AM

                        Sometimes, I like adding little dabs of cream cheese to scrambled eggs...very very good. But something I tried more recently blew me away...I had some leftover sliced pepperoni that I wanted to use up and I read somewhere on line about eggs with garlic and pepperoni. You basically saute some crushed fresh garlic with cut up pepperoni in olive oil for a few minutes to cook the garlic...then add your 2 scrambled large eggs and hit it with some grated cheddar cheese. Oh....my....goodness...it was totally delicious! It did not sound too good when I read the recipe but the reviews were so ecstatic, that's why I did it plus the easy to do ingredients.

                        3 Replies
                        1. re: Val
                          yayadave RE: Val Sep 29, 2008 05:25 AM

                          Scraps of corned beef are good for this, also.

                          1. re: yayadave
                            The Professor RE: yayadave Sep 29, 2008 01:39 PM

                            hooo yeah...forgot about that one. Pastrami is great w/ eggs too.

                            1. re: The Professor
                              v
                              Val RE: The Professor Sep 30, 2008 05:34 PM

                              well...here's the link to the pepperoni and eggs ecstasy...forget the roll (you can tell I could care less about bread!)...who needs that??? LOL...truly...the sauteed pepperoni with the fresh garlic was just incredible...do whatever you please...but this is great!
                              http://allrecipes.com/Recipe/Scramble...

                        2. ChrisOC RE: jerzzy Sep 27, 2008 06:18 AM

                          Melt some butter in a frying pan. Crack in two eggs. Add a spoon or two of yellow mustard. Scamble with a fork. My mother used to call these "eggs a la Herman" for some reason.

                          1 Reply
                          1. re: ChrisOC
                            j
                            jerzzy RE: ChrisOC Sep 27, 2008 07:00 AM

                            Wolfgang Puck once mentioned adding mustard also. I tried that and it was good but still not what I was looking for.

                          2. jenwee RE: jerzzy Sep 27, 2008 07:38 AM

                            I think using cream instead of milk adds a good creaminess to the eggs. My husband also uses tons of unsalted butter to cook the eggs in. My favorite add-ins are chorizo, potato and a little onion. We also have what we call Omlet Rice (a concoction we had in Japan a lot). Its rice mixed with ketchup, ground pork, onion and a little Siracha. Then the Japanese people would drown it in curry. ;) But I think my favorite add in is ham, salt and pepper. Simple and tasty :)

                            1 Reply
                            1. re: jenwee
                              rozz01 RE: jenwee Dec 22, 2009 06:39 PM

                              Folding in the butter is the key, my godson looked up at me as if I was a god. have to do it now...

                            2. k
                              KTinNYC RE: jerzzy Sep 27, 2008 07:46 AM

                              I add msg to my scrambled eggs. It makes the eggs taste eggier.

                              1. scuzzo RE: jerzzy Sep 27, 2008 09:25 AM

                                I like assorted herbs, sometimes with diced tomato. But my current favorite is minced garlic and cayenne pepper. I'm trying to add cayenne wherever I can because of it's health benefits. I think it's great with eggs.

                                I also love spinach with eggs.

                                1. s
                                  shivani RE: jerzzy Sep 27, 2008 09:31 AM

                                  i usually do shallots, cream or half and half ans butter. salt and pepper of course.

                                  maybe the consistency you are looking for had to do with how long they were cooked? i prefer soft scrambled eggs, they are a very different thing from most scrambled eggs you get in restaurants.

                                  2 Replies
                                  1. re: shivani
                                    j
                                    jerzzy RE: shivani Sep 27, 2008 10:21 AM

                                    Good thought but no. The consistency was no different than my eggs, just the taste.

                                    1. re: jerzzy
                                      j
                                      Jacey RE: jerzzy Mar 27, 2009 09:12 PM

                                      why don't you just call up the hotel, tell them your story and ask for the recipe? if it has changed, they might have it documented somewhere. mention, though, you live out-of-town and always visit when in town

                                  2. s
                                    six dower RE: jerzzy Sep 27, 2008 09:35 AM

                                    Goat cheese and pesto

                                    1. g
                                      Gail RE: jerzzy Sep 27, 2008 04:30 PM

                                      A can of drained smoked oysters.

                                      1. FoodChic RE: jerzzy Sep 27, 2008 04:44 PM

                                        I always add half n half to my eggs and cook them in unsalted butter. I finish with some nice sea salt.

                                        "Garbage" eggs- mushroom, green onion, cheddar, and ham.

                                        One of my favorities is tomato, chive, and avocado.

                                        Fried potatoes, sausage, onion, peppers, cheese, and salsa and you can wrap it in a flour tortilla.

                                        Prosciutto and and chiffonade of fresh basil.

                                        1. OCEllen RE: jerzzy Sep 27, 2008 04:56 PM

                                          Cream fraiche, not sour cream but an edge of both cream and cheese, some salt, fresh herbs of your choice, not whipped in at the beginning but added as you cook.

                                          1. f
                                            fern RE: jerzzy Sep 27, 2008 05:25 PM

                                            cream cheese and green onion.

                                            fried potatoes and pesto.

                                            feta and kalamata olives and anything else you have around that goes with these flavors.

                                            1. f
                                              FatJoe RE: jerzzy Sep 27, 2008 05:32 PM

                                              A little chopped corned beef,and green pepper diced along with some small diced potato, a little oil. a corned beef hashed scramble.

                                              1. The Professor RE: jerzzy Sep 27, 2008 05:35 PM

                                                A few of my personal favorites....
                                                --Feta cheese
                                                --a spoonful of heavy cream (which is a worthy addition to any of the other ingredients below)
                                                --Yellow tomatoes
                                                --Potato and onion...nuke the spud 2 minutes each side, dice it up skin and all, and put it in with onions after they've caramelized a bit, then stir in the beaten eggs. keep the eggs a bit runny.
                                                --Nova Lox and onions...saute a bit before adding the eggs.
                                                --And, my ultimate favorite...sauteed bits of bacon, onion, and thinly sliced and roughly chopped smoked Hungarian kolbasz (Polish keilbasa is not a subsitute and will taste entirely different...if you can't get real kolbasz, then salami is a better substitute than kielbasa,); beat the eggs with a spoonful of sour cream, soft cook the egg mixture in a buttered pan with the meats and onion, and serve over buttered and diced toast. The eggs need to remain creamy and soft and served in a mound over the "croutons". This dish is unbelievable...heavenly.

                                                And gordeaux is absolutely correct...if you can get farm fresh eggs, do it...the flavor difference is off the charts.

                                                4 Replies
                                                1. re: The Professor
                                                  f
                                                  fern RE: The Professor Sep 27, 2008 05:48 PM

                                                  This sounds delicious. After Hurricane Katrina I went to the Gulf coast for a week and cooked for residents who'd lost their homes. There were big griddles set up outside under a tent top in a park and we cooked all day for hundreds of people using whatever foods had been donated or purchased by aid groups. It was a wild assortment of things, I was very grateful for the creativity of others. While planning the next day's breakfast someone suggested cutting up salami and cooking it into the eggs we were scrambling. Sounded pretty awful to me but we had to use what we had so off we went. We fried up 300 lbs of potatoes with 50 lbs of onions and served the eggs with salami scrambled in. People really enjoyed it! I was surprised.
                                                  Wish I could have made your recipe for them but now I think I'll try it myself. Had it not been for that experience after Katrina it wouldn't have sounded so appealing.

                                                  1. re: The Professor
                                                    DockPotato RE: The Professor Sep 30, 2008 03:15 PM

                                                    Prof, I assume you're using smoked, rather than fresh kolbasz.

                                                    Our process: each egg needs 2 inches of thinly sliced sausage and a tablespoon of minced onion. Whisk a bit of milk into your eggs aong with some freshly chopped (or dried) parsley. start the sausage in butter or bacon drippings and when i starts sweating, stir in the eggs and keep stirring until they're just set. Buttered, hand-sliced rye bread or any other hard crusted loaf sets us up for the day.

                                                    1. re: DockPotato
                                                      The Professor RE: DockPotato Oct 1, 2008 09:54 AM

                                                      It really us a great dish.
                                                      For this dish, yes...definitely the smoked kolbasz. If not using home-made smoked kolbasz, I try to purchase some that has not been totally dried from my Magyar butcher.

                                                      I have, on occasion, made some simple scrambled eggs with just the egg and slices of leftover cooked fresh kolbasz. Doesn't have the same flavor intensity, but a good dish in its own right.

                                                    2. re: The Professor
                                                      k
                                                      KimberlyM RE: The Professor May 26, 2014 07:18 PM

                                                      OMG- love the last idea!!! Must go shopping :)

                                                    3. rosielucchesini RE: jerzzy Sep 27, 2008 05:40 PM

                                                      Any of these add-ins would work, and I think that speaks to an eggs versatility-especially when scrambled. One item that I didnt' see posted was fresh ricotta stirred in while cooking (over low heat of course). Delicious.

                                                      1 Reply
                                                      1. re: rosielucchesini
                                                        firecooked RE: rosielucchesini Sep 27, 2008 08:45 PM

                                                        Need to try this... I have a bit of good ricotta left over I have been trying to figure out what to do with!

                                                      2. j
                                                        jerzzy RE: jerzzy Sep 27, 2008 06:00 PM

                                                        Wow, lots of good things to try. I appreciate all the responses!

                                                        1. Emme RE: jerzzy Sep 27, 2008 08:28 PM

                                                          lots of good ideas here, but here are some of my fave combos...

                                                          chopped tomatoes, basil, capers, mozzarella cubes at the end and a drizzle of lemon juice on the plate
                                                          caramelized onions and wild mushrooms - can add tarragon if desired
                                                          carrots, miso, chives, shiitakes
                                                          eggplant, zucchini. onions, garlic
                                                          roasted celery, carrots, and onions
                                                          roasted cauliflower, parmesan and a little parsley
                                                          for a sweet twist, ricotta cheese, cinnamon, vanilla, and a little sugar
                                                          oh and not to forget the post hangover cure... eggs scrambled w/ leftover fried rice (and for those that need heat to kill the night, sriracha)

                                                          1 Reply
                                                          1. re: Emme
                                                            firecooked RE: Emme Sep 27, 2008 08:48 PM

                                                            This is in line what what I do (normally for dinner at the end of the week, using whatever happens to be in the fridge). Last week it was green onions, mushrooms, a bit of red bell pepper, and lots of chopped spinich. Finished with a nice nob of goat cheese.

                                                          2. marielee RE: jerzzy Sep 27, 2008 08:31 PM

                                                            I've had orange juice, instead of the milk and orange rind...nice if you like something sweet, but not my cup of tea.

                                                            Prawns, spring onions and some soy sauce is nice...

                                                            1. s
                                                              ShakeNBake RE: jerzzy Sep 27, 2008 08:53 PM

                                                              I like adding chopped black olives and roasted red pepper and some kind of cheese, yum!

                                                              1. k
                                                                kobetobiko RE: jerzzy Sep 27, 2008 09:20 PM

                                                                crab meat and avocado! I know avocado may sound disgusting but it actually makes the scrambled eggs very creamy!

                                                                I also like add shirasu, the tiny Japanese small white dried fish, and top with some seaweed or shiso

                                                                Mentaiko (spicy cod roe) is excellent too! Eel (Unagi) sliced in stripes or pieces are great with eggs (with mirin mixed in)

                                                                If you want something really hot, kimchi!

                                                                3 Replies
                                                                1. re: kobetobiko
                                                                  a
                                                                  another_adam RE: kobetobiko Sep 28, 2008 01:11 PM

                                                                  Yes, I also love shirasu or unagi (with mirin and also some green onions) in eggs!
                                                                  But my real favorite add-in is natto and green onions-- just make sure to cook them on the soft side, so it's still nice and soft when it's done. :)

                                                                  1. re: another_adam
                                                                    k
                                                                    kobetobiko RE: another_adam Sep 28, 2008 01:21 PM

                                                                    oh I like natto with eggs too, though I tend to put the natto on top of the scrambled egg or omelette rather than mixing it into the egg.

                                                                    1. re: kobetobiko
                                                                      a
                                                                      another_adam RE: kobetobiko Sep 29, 2008 05:09 AM

                                                                      Yes, piled up on top or inside an omelette is yummy too :) I mix them in if they're going over rice in the lunchbox, just because it makes it easier to eat...

                                                                2. p
                                                                  powillie RE: jerzzy Sep 27, 2008 09:22 PM

                                                                  Fresh Thyme, Sea Salt, Fresh Cracked Black Pepper, Water and whip a lot of air into the eggs. Cook in a cast iron skillet with butter or olive oil, push it together but turn it just once

                                                                  1. irisav RE: jerzzy Sep 27, 2008 10:04 PM

                                                                    A favourite breakfast place of mine does a lovely scramble with persian feta and pesto stirred through so that you get these delightful ribbons of flavour and texture swirled through - they also serve it on corn bread which also adds something to the experience.

                                                                    Although it's obvious I also really enjoy scrambled eggs cooked in butter (and not overcooked but just cooked - I think the trick is to remove from the heat just before cooked and allow them to go the rest of their way under their own steam) with good quality smoked salmon and dill on the side (or sour cream with some horse radish mixed through in place of the dill)

                                                                    1. ipsedixit RE: jerzzy Sep 27, 2008 11:23 PM

                                                                      Nori

                                                                      Chinese dried scallops

                                                                      Pine nuts

                                                                      Diced tomatoes

                                                                      Diced tomatoes and shrimp

                                                                      Diced tomatoes and scallops

                                                                      Scallions and onions (or shallots)

                                                                      Oysters

                                                                      1. k
                                                                        KiltedCook RE: jerzzy Sep 28, 2008 06:43 AM

                                                                        Just eggs? I accent with dill.

                                                                        Real add-ons - diced, sauteed Andouille Sausage; homemade Salsa Verde I had this morning; minced Chiles en Adobo; any of the previous with diced bell peppers and onions.

                                                                        1. chocchipcookie RE: jerzzy Sep 28, 2008 07:00 AM

                                                                          I saute a little onion and squash in olive oil then add the eggs. When almost done add shredded swiss cheese, cover and melt on low. Just had them for breakfast this morning. Next time I'm gonna go greek with black olives and feta. Yum!

                                                                          1. Jetgirly RE: jerzzy Sep 28, 2008 11:35 AM

                                                                            Sauteed onion and garlic, diced roasted vegetables (zucchini and red peppers, usually), fresh herbs and feta cheese.

                                                                            1. s
                                                                              sheiladeedee RE: jerzzy Sep 28, 2008 11:57 AM

                                                                              I add a little heavy cream and some chopped green onion or finely snipped chives, coarse black pepper. I have tried other things like crumbled bacon and sauteed mushrooms, but keep coming back to this one. I really like the taste of eggs, and if I want to perk them up I drizzle some salsa over them after cooking.

                                                                              1. Mild Bill RE: jerzzy Sep 28, 2008 12:07 PM

                                                                                Thinly sliced Genoa Salami tossed in with a few squirts of hot sauce!

                                                                                I'll saute the salami first to render the flavorful oils, then mix in the beaten eggs...

                                                                                I love Salami & Eggs!

                                                                                1. h
                                                                                  HillJ RE: jerzzy Sep 28, 2008 01:33 PM

                                                                                  browned onions & goat cheese
                                                                                  grilled asparagus & hollandaise
                                                                                  smoked applewood bacon and sliced apples
                                                                                  virginia ham and fontina cheese
                                                                                  my kids love homemade applesauce filled scrambled eggs

                                                                                  1. alkapal RE: jerzzy Sep 29, 2008 05:22 AM

                                                                                    pico de gallo on top!

                                                                                    also, love cream cheese with herbs de provence.
                                                                                    boursin.
                                                                                    fried bulk pork breakfast sausage (jimmy dean or bob evans, mild or hot)
                                                                                    green onions.
                                                                                    leftover roasted potatoes and gruyere.
                                                                                    feta cheese and tomato.
                                                                                    slivered ham.

                                                                                    2 Replies
                                                                                    1. re: alkapal
                                                                                      l
                                                                                      lattelover RE: alkapal Sep 29, 2008 08:54 AM

                                                                                      All of these add-ins sound good, but IMHO you can't beat really fresh eggs made with lots of imported butter and a sprinkling of fresh herbs, i.e. parsley, chives, tarragon finely minced.

                                                                                      1. re: lattelover
                                                                                        MMRuth RE: lattelover Sep 29, 2008 08:57 AM

                                                                                        "Fines herbes" - that was what I was trying to think of when I suggested chives or tarragon above. I'm getting old!

                                                                                    2. Chocolatechipkt RE: jerzzy Sep 29, 2008 08:56 AM

                                                                                      Yesterday's eggs ... lightly caramelized onions, parmesan, and a little Jarlsberg. Yum.

                                                                                      1. s
                                                                                        swsidejim RE: jerzzy Sep 29, 2008 08:58 AM

                                                                                        add inn while cooking:

                                                                                        veal bologna
                                                                                        ham
                                                                                        chorizo

                                                                                        once they are cooked, I eat them with salsa, or picante sauce.

                                                                                        1. n
                                                                                          normalheightsfoodie RE: jerzzy Sep 29, 2008 11:11 AM

                                                                                          Cream Cheese
                                                                                          Salsa
                                                                                          any kind of cheese
                                                                                          lox

                                                                                          1. geg5150 RE: jerzzy Sep 29, 2008 01:01 PM

                                                                                            This weekend's winner was spinach with brie.

                                                                                            1. m
                                                                                              maxandrick RE: jerzzy Sep 29, 2008 07:29 PM

                                                                                              Daughter and I would sprinkle on something call "Aromat". Knorr Swiss made it, but we have not seen it on the shelves for 1 - 2 years now. I miss it! Eggs were just great!

                                                                                              3 Replies
                                                                                              1. re: maxandrick
                                                                                                h
                                                                                                HillJ RE: maxandrick Sep 29, 2008 07:49 PM

                                                                                                http://www.amazon.com/s/?ie=UTF8&...

                                                                                                max...here's a source for Aromat!

                                                                                                1. re: HillJ
                                                                                                  m
                                                                                                  maxandrick RE: HillJ Sep 29, 2008 08:03 PM

                                                                                                  Thank you.

                                                                                                2. re: maxandrick
                                                                                                  c
                                                                                                  cimui RE: maxandrick Sep 29, 2008 09:13 PM

                                                                                                  an irish ex of mine also swears by that stuff. it's mostly msg!

                                                                                                3. NYchowcook RE: jerzzy Sep 30, 2008 05:18 AM

                                                                                                  Robert Rodriguez' breakfast tacos look great!
                                                                                                  One w/ ;potatoes. Another w/ fried cut-up corn tortillas, jalapenos, onions & tomatoes.

                                                                                                  http://www.youtube.com/watch?v=-XMTWJ...

                                                                                                  1. p
                                                                                                    pigtails RE: jerzzy Sep 30, 2008 06:55 PM

                                                                                                    always the spoonful of cream cheese.

                                                                                                    orange marmalade

                                                                                                    thin potatoes and grated zucchini and feta

                                                                                                    yesterday i had the eggs over a pile of red cabbage that i sauteed with some bits of keilbasa, a splash of cider vinegar, a chopped apple, and a chopped onion. it was wicked good. i had a couple bread and butter pickles along side.

                                                                                                    i love all these ideas! eggs might be in my top ten foods, honestly.

                                                                                                    2 Replies
                                                                                                    1. re: pigtails
                                                                                                      g
                                                                                                      greenstate RE: pigtails Oct 2, 2008 01:53 PM

                                                                                                      I am really a purist when it comes to scrambled eggs. I like mine farm fresh, splash of cream, salt and pepper, scrambled in Vermont Butter and Cheese Company cultured butter with sea salt crystals. Stirred gently and quickly, there are few foods so complete and perfect. On the other hand, my daughter likes to add grape jam and American cheese to her concoction.

                                                                                                      1. re: greenstate
                                                                                                        The Professor RE: greenstate Oct 2, 2008 06:57 PM

                                                                                                        I'm sure with you on using cultured butter ... It adds a whole other dimension...I wish it was more widely available.

                                                                                                    2. Chew on That RE: jerzzy Oct 3, 2008 08:24 AM

                                                                                                      I had brunch at a restaurant in Chicago the other day that had the most awesome omelette and I'm sure it could work for scrambled eggs too:

                                                                                                      cheddar, feta, and Swiss cheese with sundried tomatoes and pesto sauce! It was magnificent!

                                                                                                      1. s
                                                                                                        steelydad RE: jerzzy Mar 26, 2009 12:32 PM

                                                                                                        For the purist. Add 2 oz cream or half and half to 4 eggs, beat well with fork, not too much though. Melt fresh unsalted butter in pan. Pour egg solution in pan, a couple of ounces at a time. Keeping gas on low, scramble eggs turning them as little as possible, so they develop into large chunks, yet stay moist. When done, spoon onto plate. Garnish with a bit of salt and fresh black pepper. You will have a very rich yet delicate tasting scrambled egg as a result.

                                                                                                        1. j
                                                                                                          jmullen1251 RE: jerzzy Mar 27, 2009 01:05 PM

                                                                                                          i'm fascinated by BamiaWruz' suggestion of dates!
                                                                                                          i like: goat cheese, pesto and shrimp
                                                                                                          boursin and peas
                                                                                                          feta, kalamata olives and tomatoes with basil sprinkled on top
                                                                                                          yum - scrambled goodness!

                                                                                                          1. Sam Fujisaka RE: jerzzy Mar 27, 2009 05:18 PM

                                                                                                            Caviar & homemade yogurt

                                                                                                            Chopped green onions, fine slivers of duck (or shredded chicken), serve w/ drops of shoyu & toasted sesame oil & chopped cilantro

                                                                                                            Bits of lox and cream cheese w/ somefinely diced onion and capers

                                                                                                            Shavings of Parm Reg or Pec Romano & torn arugula leaves

                                                                                                            Caramilized feather cut onion and chopped HOT chiles

                                                                                                            Left over laab (or broken up meatloaf for all of you in the heartland)

                                                                                                            Sliced hot dogs

                                                                                                            1. mcsheridan RE: jerzzy Mar 27, 2009 05:59 PM

                                                                                                              I add a small splash of half-and-half while scrambling, into the pan with unsalted butter already frothing, S&P only after they've begun to firm up, and just before they're done...I do a tiny 'one shake' of garlic powder well above the pan so only the most miniscule dusting gets into the eggs. There's no overt garlic flavor, it just adds a 'warm note'.

                                                                                                              I like six dower's idea about the sour cream, too. I'll have to try that. On a caramelized onion kick at the moment, so Emme's caramelized onions and wild mushrooms sounds good, also.

                                                                                                              1. l
                                                                                                                LadyCook61 RE: jerzzy Mar 28, 2009 05:41 AM

                                                                                                                I like Boursin in mine .

                                                                                                                1. geminigirl RE: jerzzy Mar 28, 2009 06:47 AM

                                                                                                                  seems my version is always different depending on what's in the fridge / cheese drawer....this is what I've been adding lately with a little cheese on a tortilla, yum....actually this stuff is really g ood in and on most things!

                                                                                                                  http://chowhound.chow.com/topics/552154

                                                                                                                  1. p
                                                                                                                    pokeleana RE: jerzzy Apr 9, 2009 09:07 AM

                                                                                                                    Onions and cheese (together) - preferably American

                                                                                                                    1. e
                                                                                                                      EdwardAdams RE: jerzzy Apr 9, 2009 11:26 AM

                                                                                                                      The only time I add anything other than a bit of milk or half and half and seasnoing to scrambled eggs is near the very end of cooking. I heat the other ingredients seperately and fold in at the last moment. Otherwise you can lose the fluffy nature of the eggs and end up with dry flat eggs and a bunch of grayish water.

                                                                                                                      1. NickMontreal RE: jerzzy Dec 11, 2009 07:03 AM

                                                                                                                        Avocado is a surprisingly nice addition to scrambled eggs...

                                                                                                                        If you want to go for a bit of luxury, I like a little bit of smoked salmon, thinly sliced and cooked with the eggs... You could garnish with a nice bit of dill and creme fraiche...

                                                                                                                        Another scrambled eggs de luxe idea (coutesy of Delia Smith): leave a black truffle with about six eggs in a lidded container for a few days, so that the eggs naturally absorb the scent through the shell. Use this to make your scrambled eggs...

                                                                                                                        Of course cheese is also a perfect match. I can't think of one that wouldn't go well with scrambled eggs... Dare to be adventurous!

                                                                                                                        1. mcsheridan RE: jerzzy Dec 21, 2009 03:10 PM

                                                                                                                          Prosciutto 'bits' - trim the fat from some leftover prosciutto (there Must be some, sometime!).
                                                                                                                          Spin in the food processor, cook in non-stick pan until crispy.

                                                                                                                          Add to scrambled eggs. Yum.

                                                                                                                          1. tcamp RE: jerzzy Dec 21, 2009 04:20 PM

                                                                                                                            Looks like by now you've got plenty of add in ideas. My suggestion is to slow the cooking. My mom's friend, a mexican -descent LA'er, makes the best eggs: cooked very slowly over low heat. Plenty of butter and some cream, then green onions, S&P, queso fresco, and salsa at the end.

                                                                                                                            1. eight_inch_pestle RE: jerzzy Dec 23, 2009 12:30 AM

                                                                                                                              sorrel, cream cheese, and smoked salmon, or any combination thereof
                                                                                                                              spinach
                                                                                                                              homemade salsa verde
                                                                                                                              any good cheese
                                                                                                                              onion
                                                                                                                              tomato
                                                                                                                              garlic
                                                                                                                              vinegar and garlic (toned down from Claudia Roden's version)
                                                                                                                              chilaquiles style
                                                                                                                              fresh chiles
                                                                                                                              chipotle
                                                                                                                              olives

                                                                                                                              Most always cooked low and slow (30 minutes) with butter and heavy cream, and almost never with black pepper.

                                                                                                                              1. k
                                                                                                                                KimberlyM RE: jerzzy May 26, 2014 04:16 AM

                                                                                                                                Just came up with this and it was so yummy

                                                                                                                                3 eggs
                                                                                                                                2 pieces of cooked bacon
                                                                                                                                2 T of half and half
                                                                                                                                1 or more tsp of hot sauce
                                                                                                                                1 slice of provolone cheese torn up into little pieces
                                                                                                                                1/2 tsp of salt
                                                                                                                                2 pats of real butter, not that fake stuff

                                                                                                                                Melt butter in pan on med/high heat until almost all melted. Meanwhile mix up the rest of the stuff. Add to melted butter. Stir until done. YUMMY!!!

                                                                                                                                1 Reply
                                                                                                                                1. re: KimberlyM
                                                                                                                                  The Professor RE: KimberlyM May 26, 2014 08:44 AM

                                                                                                                                  That looks pretty good...gonna try that one!

                                                                                                                                2. s
                                                                                                                                  Slammy19 RE: jerzzy May 26, 2014 12:38 PM

                                                                                                                                  I love to throw in some steamed asparagus and roasted peppers into my eggs. I also really enjoy adding salsa either homemade (Preferable) or from a bottle (gotta work with what you have sometimes)

                                                                                                                                  1. s
                                                                                                                                    stewbeef44 RE: jerzzy May 26, 2014 12:43 PM

                                                                                                                                    Hot sauce, avocado, oyster, porcini, cremini, or portabello mushrooms, any real Parmiggiano-Reggiano cheese, Humboldt Fog chevre, spinach, nopales, black beans, chives, green onions, and/or Granny Smith apple shavings.

                                                                                                                                    1. q
                                                                                                                                      Querencia RE: jerzzy May 26, 2014 12:52 PM

                                                                                                                                      1) Canned corned beef hash. Frizzle it in butter until it is getting a little crispy then add the eggs. 2) Shredded sharp cheddar cheese. 3) Sauteed mushrooms---saute a lot of fresh ones in butter than add the eggs. 4) Sweet peppers, either red or green---saute, then add the eggs. With or without chorizo.

                                                                                                                                      But not all at the same time.

                                                                                                                                      1. d
                                                                                                                                        divadmas RE: jerzzy May 26, 2014 07:36 PM

                                                                                                                                        tabasco sauce chipotle style.

                                                                                                                                        smoked salmon

                                                                                                                                        mexican chorizo, not the kind with lymph nodes. get a good one or make your own from ground pork and seasonings, many recipes out there and easy.

                                                                                                                                        omirice as played by tampopo director. i prefer a little more runny with hot style banana sauce instead of ketchup.
                                                                                                                                        http://www.youtube.com/watch?v=a-GFim...

                                                                                                                                        1. ChristinaMason RE: jerzzy May 27, 2014 07:13 AM

                                                                                                                                          I made two variations recently that were great:

                                                                                                                                          1) Add whisked eggs to beet greens and stems sauteed in butter, top with grated Parm. Regg. and cook until set.

                                                                                                                                          2) Add herbed goat cheese to soft scrambled eggs and top with snipped chives. Serve with smoked salmon.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: ChristinaMason
                                                                                                                                            p
                                                                                                                                            Puffin3 RE: ChristinaMason May 28, 2014 06:43 AM

                                                                                                                                            Try this one from Escoffier.
                                                                                                                                            Substitute the hard boiled eggs with fluffy scrambled eggs. Otherwise follow the recipe to the letter.
                                                                                                                                            Simple but very delicious.

                                                                                                                                             
                                                                                                                                          2. q
                                                                                                                                            Querencia RE: jerzzy May 28, 2014 11:05 AM

                                                                                                                                            Reading all of these delicious suggestions I thought of the Benjamin Franklin saying "God gave us beer because he wants to be happy". I would add to that "God gave us scrambled eggs because he wants us to be able to fix a good meal in a big hurry". It's probably the #1 fast food.

                                                                                                                                            1. Atomic76 RE: jerzzy May 28, 2014 07:46 PM

                                                                                                                                              Ditto on the Salami. If you can get it whole, or in thick slices, simply dice it up and cook it on medium low until it slowly renders out it's own fat and begins to crisp up - then cook the eggs in the rendered fat.

                                                                                                                                              It's my favorite breakfast sandwich on some thick sliced toasted crusty Italian bread, with some smoked provolone melted over it (I throw the whole open faced sandwich under the broiler a bit to do this, before assembling it all together)

                                                                                                                                              Show Hidden Posts