Scrambled Eggs with Herbs

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.

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

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