Classic Scrambled Eggs with Fresh Herbs
A delightful and fluffy scrambled eggs recipe enhanced with fresh herbs, perfect for breakfast or brunch.
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Ingredients
Yields 4 servings
- (8) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (2 tablespoons) unsalted butter
- (2 tablespoons) fresh chives, chopped
- (2 tablespoons) fresh parsley, chopped
- (2 tablespoons) fresh dill, chopped
Instructions
- 1
In a mixing bowl, crack 8 large eggs and add 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined and slightly frothy. Add 2/4 teaspoon salt.
- 2
In a non-stick skillet, melt 2 tablespoons of unsalted butter over medium-low heat until bubbly.
- 3
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges start to set.
- 4
Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are mostly set but still slightly runny, about 3-4 minutes.
- 5
Remove the skillet from heat and fold in 2 tablespoons each of chopped fresh chives, parsley, and dill.
- 6
Let the residual heat finish cooking the eggs for about 1 minute, then serve immediately.
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