Scrambled Eggs with Herbs

Name: Scrambled Eggs with Herbs
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

7 ingredients

5 steps

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

1

In a medium bowl, whisk together the eggs, milk, chives, parsley, and tarragon.
2

Season with salt and pepper.
3

Melt the butter in a medium non-stick skillet over medium to medium-low heat.
4

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.
5

Serve immediately.