Slow-Cooked Scrambled Eggs with Green Herbs
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
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 minced fresh parsley leaves
2 tablespoons minced scallions, white and green parts
2 tablespoons minced fresh dill
2 tablespoons unsalted butter
Directions
- In a large bowl, whisk together the eggs, milk, salt pepper, parsley, scallions and dill. Melt the butter in a large saute or omelet pan. Add the egg mixture and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Check for seasonings. Serve hot.
