Scrambled Eggs with Herbs
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
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.
