Scrambled Eggs with Herbs

Save Recipe
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
Share This Recipe


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


  1. Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
  2. 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.