Perfect Scrambled Eggs
Once you get a taste for how velvety and scrumptious scrambled eggs can be, it's hard to go back. Perfect scrambled eggs can't be rushed, but they're so worth it!
Prep Time 2 minutes mins
Cook Time 15 minutes mins
- 2 tbsp butter
- 8 eggs
- 1/4 cup milk or cream
- 1/2 tsp dried parsley
- 1/2 tsp dried dill
- 1/3 cup grated cheese
- salt & pepper to taste
Melt the butter in a skillet over medium-low heat.
While the butter melts, whisk the eggs, milk and herbs together.
When the butter looks like it's getting close to bubbling, add the eggs and immediately scrape the pan with a spatula, stirring constantly.
Remove the eggs from the heat and continue scraping.
Return the eggs to the heat and continue scraping. Repeat this step and the previous one until the eggs take shape.
When the eggs stick together, remove from the heat and season with pepper.
Move the pan back to the heat and stir in the cheese. Remove from the element, taste, and add salt if needed.
Serve and enjoy!
- I always eyeball the milk, adding as much as I think is needed. I encourage you to do the same!
- If you have access to fresh herbs, use those instead of their dried counterparts. Add as much or as little as you like.
- Instead of the cheese, try adding a couple of tablespoons of crème fraîche or sour cream to slow down the cooking.
- Perfect scrambled eggs are soft. When they start sticking together, be careful not to overcook them. Be warned: they will not look like typical scrambled eggs.