Scrambled Eggs with Herbs

Name: Scrambled Eggs with Herbs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
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

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Total: 25 min
Active: 25 min

Yield: 4 servings

Total: 25 min
Active: 25 min

Yield: 4 servings

Ingredients

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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

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11m Easy 94%

CLASS

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