Slow-Cooked Scrambled Eggs with Green Herbs

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
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