Velvet Scrambled Eggs with Fresh Herbs

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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9 large eggs

1/4 cup milk or cream, plus a splash

1/4 cup butter

1 tablespoon minced fresh marjoram or oregano

1 tablespoon minced fresh thyme

1/2 scallion, minced (green only)

2 tablespoons freshly grated Parmesan cheese

Salt and freshly ground black pepper

Lemon wedges, for serving

Green Salad, recipe follows

Green Salad:

1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix)

Classic Dijon Vinaigrette:

1 teaspoon Dijon mustard

1 1/2 tablespoons red wine vinegar

1/4 cup olive oil

Salt and freshly ground black pepper


  1. In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.

Classic Dijon Vinaigrette:

  1. In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
  2. Toss the green salad with the vinaigrette and serve.
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