Velvety Herbed Eggs
From keni 13 years ago
- 20 min to make
- Serves 6
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!
Ingredients
- 12 eggs shopping list
- 1/2 stick butter shopping list
- 1/2 cup heavy cream shopping list
- couple dashes of hot sauce shopping list
- 1T fresh chives, chopped shopping list
- 1/2T fresh parsley, chopped shopping list
- 1/2T fresh dill or tarragon shopping list
- kosher or sea salt and fresh ground black pepper shopping list
- 2oz creamy white cheese like Havarti or gruyere, etc, grated shopping list
How to make it
- In large glass bowl beat eggs and cream until foamy and smooth.
- Melt butter in large stainless steel skillet over medium/medium low heat. Do not let brown.
- Add eggs and immediately stir and break eggs up with spatula(wooden, if possible).
- Cook, stirring constantly with the edge of the spatula(not "stirring", just..... sort of scraping and folding....keep a light touch with these :).
- 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.
- Plate eggs and sprinkle with cheese and a lil more fresh ground black pepper.
The Rating
Reviewed by 2 people-
Very nice creamy scrambled eggs with a nice different addition
of fresh herbs and the sprinkling of cheese just, tops it off perfectly!
More in IMI for Keni Day 02/15/14.
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Good4U
in Perth loved it
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I made these after seeing how much Good4U enjoyed them! They are just what you said they are, velvety! It's a keeper my Dear friend Keni... :) More in G4U's IMI link below.
2/17/14
mommyluvs2cook
in Santa Fe loved it
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