Photo: Slow-Cooked Scrambled Eggs with Green Herbs Recipe
Ingredients
- 10 extra-large eggs
- 6 tablespoons whole milk or half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced scallions, white and green parts
- 1 tablespoon minced fresh dill
Directions
In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.
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By CustardODP
on January 10, 2012
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Great dish! Simple and easy to make. Not a huge breakfast fan, but I had to start sometime.
By dteply2002_12914343
Modesto, 43
on November 17, 2011
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I mixed in smoked sausage. It was good but hard to keep lit.
By writemarki
sherwood, OR
on May 30, 2011
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The eggs were delicious! I didn't follow her recipe exactly. For my taste, I sauteed the herbs in the butter first, for 30 seconds. I poured the eggs over them and stirred to make sure they were evenly distributed...I don't like the taste of uncooked herbs in my eggs, but that's just me. I will make these again.
Read all 22 reviews