Velvet Scrambled Eggs w/Fresh Herbs

By srumbel

Looking to make the perfect, tender, luscious scrambled eggs?
Then follow this recipe! Feel free to change out the herbs, or go just plain, but follow the basic technique here of super-low heat and ending with a splash or milk or cream for pure egg perfection.
from melissadarabian.net

Ingredients

• 9 large eggs
• 1/4 cup milk or cream, plus a splash
• 1/4 cup butter
• 1 tablespoon minced fresh marjoram or oregano
• 1 tablespoon minced fresh thyme
• 1/2 scallion, minced (green only)
• 2 tablespoons freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• Lemon wedges, for serving

Details

Cooking time 20mins

Preparation

Step 1

n a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the “raw look” toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and a green salad (see my recipe for Green Salad with Dijon Vinaigrette).

Yield:
4 servings