Scrambled Eggs with Herbs

It might surprise you to learn that scrambled eggs should be cooked slowly on a very low heat. It's tempting to fire up a batch of scrambled eggs quickly in the morning, but it really should take about 5 minutes of slow stirring to get the most moist, tender eggs.

Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How to Scramble Eggs

For super creamy eggs with small curds, scrambled eggs should be cooked slowly on a very low heat. It's tempting...View Technique

Advertisement - Continue Below

Watch The Recipe Video

Advertisement - Continue Below

Scrambled Eggs with Herbs

  • Prep Time: 5 m
  • Cook Time: 5 m
  • Total Time: 10 m
  • Servings:


  • 6 eggs
  • 1 tablespoon butter
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped fresh chives
  • salt
  • freshly ground black pepper


  1. Beat the eggs in a small bowl with a fork. Place a non-stick skillet over medium-low to low heat. Add the eggs and the butter to the pan. Stir constantly to allow the eggs to set up evenly. A silicone spatula is perfect for this. Keep the heat on low or medium-low, but no higher. A higher heat will cause the curds to harden and dry. It should take at least 5 minutes for the eggs to properly scramble. If they start to set up too quickly, remove the pan from the heat for a few seconds and continue to stir. If they are taking too long to set up, add just a little more heat to the pan, but be patient and resist the temptation to cook over too high a heat.
  2. When the eggs are cooked to your liking, stir in the herbs and season with salt and pepper.
  3. Serve over a nice thick slice of toasted rustic bread. Heaven.
Advertisement - Continue Below
Advertisement - Continue Below

Leave a Reply

Your email address will not be published. Required fields are marked *