Scrambled Eggs with Herbs

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 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
Directions

In a medium bowl, whisk together the eggs, milk, chives, parsley, and tarragon. Season with salt and pepper.

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.

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