Scrambled eggs with herbs

  • 10 large eggs
  • 65ml milk or double cream
  • 15g thinly sliced fresh chives
  • 30g minced fresh flat-leaf parsley leaves
  • 10g finely chopped fresh tarragon leaves
  • Salt and freshly ground black pepper, as needed
  • 30g unsalted butter
1) In a medium bowl, whisk together the eggs, milk or cream, chives, parsley, and tarragon. Season with salt and pepper.

2) Melt the butter in a medium non-stick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.

Copyright 2001 Television Food Network, G.P. All rights reserved

Rule the Kitchen with More Recipe Faves

Scrambled eggs with cheddar cheese and onions
Scrambled eggs with cheddar cheese and onions
Time
10
Serves
4
Difficulty
Easy
Egg white omelet with corn, turkey bacon, and green salsa
Egg white omelet with corn, turkey bacon, and green salsa
Time
15
Serves
2
Difficulty
Easy
Chiarello's classic omelette technique
Chiarello's classic omelette technique
Time
2
Serves
4
Difficulty
Hard
Egg-in-the-hole
Egg-in-the-hole
Time
5
Serves
1
Difficulty
Easy