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Scrambled Eggs with Herbs Recipe

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This recipe for Scrambled Eggs with Herbs is from The McCabe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs
2 teaspoons 1 percent low-fat milk
Pinch sea salt
Pinch pepper
1 teaspoon extra-virgin oil
1 tablespoon minced fresh chives,
1 tablespoon minced fresh basil
1 teaspoon minced fresh tarragon
Directions:
Directions:
1. Beat eggs, milk, salt, and pepper with fork in bowl until eggs are thoroughly combined and color is pure yellow; do not over beat.
2. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering, swirling to coat pan. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 45 to 75 seconds. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Quickly fold in herbs, then immediately transfer eggs to individual warmed plates. Serve immediately
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
5 Minutes
Personal Notes:
Personal Notes:
Variation: Scrambled Eggs with Feta, Shallot, and Basil
Omit salt and herbs. Before adding egg mixture to oil in skillet, cook 1 minced shallot until softened, about 2 minutes. Before removing cooked eggs from skillet, quickly fold in 2 tablespoons crumbled feta cheese and 2 tablespoons chopped fresh basil.

 

 

 

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