SCRAMBLED EGGS WITH HERBS

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Scrambled Eggs with Herbs image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
1 tablespoon thinly sliced fresh chives
2 tablespoons minced fresh flat-leaf parsley leaves
1 1/2 teaspoons finely chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper, as needed
2 tablespoons unsalted butter

Steps:

  • Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
  • Melt the butter in a medium nonstick 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.

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