Recipe courtesy of Food Network Kitchen

Scrambled Eggs with Herbs

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  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings



  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.