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Slow-Cooked Scrambled Eggs with Green Herbs Recipe

Slow-Cooked Scrambled Eggs with Green Herbs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

Showing 11-20 of 24

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  • on October 20, 2009

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    loved this recipe it was great my family loved the eggs

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  • on July 15, 2009

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    I used six eggs and three tablespoons of half and half. I didn't include the herbs, but I did add cheese at the end. Usually my scrambled eggs are dry, but these were great.

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  • on July 03, 2009

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    Not my favorite eggs, but still very good. I love giving kick to all my dishes, and the spices in this dish really did kick it. Although the texture to me was too fluffy, I would do this again (and I have!!!.

    BTW (by the way: With cheese it is DELISH!

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  • on June 07, 2009

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    These are wonderful, and I hope that everyone gets a chance to make them using the correct recipe!! It is 6 T of half and half, not 16. they are great, came out light and fluffy!! Try these with the correct recipe, and you will love them, too!!

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  • on June 02, 2009

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    Happened to see this episode today...again! So I went back to the website just to see if the mistake had been corrected.
    Nope!
    Still there!
    My thanks to the dedicated reviewers of these recipes. They saved me from a big waste of time and money had I followed the on-line directions and not compared it to my notes from the TV Show. Who does that?
    Beware of any recipes that appear on line without reviews.

    Thanks to all who take the time to post their comments and experiences. I read them all!
    FYI- It is NOT 16 tablespoonfuls of Half and Half...It is 6.

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  • on December 25, 2008

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    Made this with 7 eggs and 6 TB of half-and-half and they turned out wonderful. Goes great with her Maple-roasted bacon and buttermilk cheddar biscuits!

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  • on December 23, 2008

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    I've made the recipe from the Family Style Cookbook every Christmas since 2002. Here is the book version of the recipe - which never disappoints. This is such a classic and easy way to fancy up scrambled eggs, pair it with Ina's coffee cake and you have a perfect breakfast!

    16 extra large eggs
    1 1/4 cups half and half
    2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    4 tablespoons (1/2 stick unsalted butter, divided
    1 tablespoon finely chopped fresh parsley
    1 tablespoon finely chopped scallions, white and green parts
    1 tablespoon finely chopped fresh dill

    Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan. Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness. Off the heat, add the remaining 2 tablespoons of butter, the parsley, scallions and dill. Stir until the butter is melted. Check for seasonings. Serve hot.

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  • on December 04, 2008

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    As stated earlier - the recipe has several inaccuracies. It is 6 TBS of half and half and she used 2 TBS of each of the herbs.

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  • on December 02, 2008

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    I'd love to try these eggs. Please reprint the recipe with the correct ingredient measurements and directions. Thanks!

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  • on December 01, 2008

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    I didn't see the TV Show and didn't read the reviews till after cooking and eating, so I followed the recipe very closely - 12 eggs and a cup of half and half. As described I added the herbs at the end. My stove setting was so low that it took 40 minutes to cook the eggs but it was worthwhile. They were creamy and delicious.

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