How to Cook: Scrambled Eggs with Herbs

Potatoes and bread not included 🙁

The Most Delicious Scrambled Egg Recipe You’ll Make!


  • 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
Total Cook Time30 Minutes
Estimated Serving Size4 Servings

Cooking Instructions:

  1. Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
  2. 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.

Now you have the best eggs ever made! ENJOY!

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