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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I have been asked what's your secret to my scrambled eggs for years. Is it MY secret and mine alone? Of course it's not... but if you don't already add this secret ingredient to your eggs, give it a try next time for the creamiest eggs, ever! Read more ! Ingredients:
12 eggs |
1/2 stick butter |
1/2 cup heavy cream |
couple dashes of hot sauce |
1t fresh chives, chopped |
1/2t fresh parsley, chopped |
1/2t fresh dill or tarragon |
kosher or sea salt and fresh ground black pepper |
2oz creamy white cheese like havarti or gruyere, etc, grated |
Directions:
1. In large glass bowl beat eggs and cream until foamy and smooth.
2. Melt butter in large stainless steel skillet over medium/medium low heat. Do not let brown.
3. Add eggs and immediately stir and break eggs up with spatula(wooden, if possible).
4. Cook, stirring constantly with the edge of the spatula(not stirring , just..... sort of scraping and folding....keep a light touch with these :).
5. When eggs are about halfway set, add herbs and a lil salt and pepper and continue to cook, stirring the same way, until just done. Do not over cook.
6. Plate eggs and sprinkle with cheese and a lil more fresh ground black pepper.
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