Soft-Scrambled Eggs with Fresh Garden Herbs

Quick Summary

These eggs are cooked low and slow to ensure a custard-like texture. Fresh chives, parsley, and tarragon add brightness and essential phytonutrients to a high-protein breakfast.

Ingredients

Method

1. 1. Whisk eggs, milk, salt, and pepper in a bowl until the mixture is uniform and pale yellow.
2. 2. Melt butter in a non-stick skillet over medium-low heat until it foams gently.
3. 3. Pour in the egg mixture. Let it sit undisturbed for 20 seconds.
4. 4. Gently push the eggs toward the center with a spatula, creating soft, loose folds.
5. 5. Stir in fresh herbs during the final 30 seconds of cooking. Serve immediately.

Nutrition Snapshot

Frequently Asked Questions

Can I use dried herbs instead?

Fresh is best for this recipe, as dried herbs can be gritty. If you must, use only 1/3 of the amount specified.

Why do my eggs turn grey?

Overcooking eggs causes a chemical reaction between iron and sulfur. Remove them from the heat early!

What should I serve these with?

A slice of toasted sourdough or sliced avocado makes an excellent pairing for a balanced meal.