Scrambled Eggs with Herbs (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Season with salt and pepper.
2. 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.
3. Copyright 2001 Television Food Network, G.P. All rights reserved
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