Slow-Cooked Scrambled Eggs with Green Herbs (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
10 extra-large eggs |
6 tablespoons whole milk or half-and-half |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons unsalted butter, divided |
1 tablespoon minced fresh parsley leaves |
1 tablespoon minced scallions, white and green parts |
1 tablespoon minced fresh dill |
Directions:
1. In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.
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