Scrambled Eggs With Fresh Herbs Recipes

SCRAMBLED EGGS WITH MIXED HERBS

Steps:

• Whisk together eggs, 1 teaspoon water, and coarse salt in a bowl. Heat a small nonstick skillet over medium-high. Swirl in butter and heat until foamy. Add egg mixture and cook, using a heatproof flexible spatula to push eggs toward center of pan to form large, soft curds, about 30 seconds.
• While eggs are still slightly runny, remove from heat and stir in herbs. Sprinkle with flaky salt and serve, with baguette and chives.

SCRAMBLED EGGS WITH HERBS

Steps:

• Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
• Melt the butter in a medium nonstick 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.

SCRAMBLED EGGS WITH FRESH HERBS

Steps:

• Add the eggs in a large bowl, whisk and season them with salt, pepper, and paprika powder.
• Add parsley, dill and mix everything together.
• Heat a skillet, add vegetable oil and begin cooking the eggs.
• Slowly mix with a spatula until the eggs look slightly underdone.
• Remove them from the heat - they will continue to cook at the heat of the pan.
• Serve warm with the vegetables of your choice!

HERB & CHEESE SCRAMBLED EGGS

Steps:

• Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

SWEET HERB SCRAMBLE

Steps:

• In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
• Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

FLUFFY SCRAMBLED EGGS WITH FRESH HERBS

Steps:

• In medium bowl, with wire whisk, blend eggs, milk, salt and pepper.
• In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! Spread over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Reduce heat to medium and stir in egg mixture until eggs and onions are combined. Stir in herbs and cook, stirring frequently, until eggs are set.

CREAMY SCRAMBLED EGGS WITH HERBS

Steps:

• Beat eggs in large bowl to blend. Beat in next 6 ingredients. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add egg mixture and stir until eggs are scrambled, about 4 minutes. Serve immediately.

EGGS SCRAMBLED WITH WILD MUSHROOMS AND FRESH HERBS

Steps:

• In a large nonstick skillet over medium-low heat, melt the butter.
• When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
• Add in parsley, thyme, and garlic; saute 1 minute.
• Sprinkle with salt and pepper to taste.
• Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
• Serve immediately with toast.