Soft Scrambled Cheesy Herbed Eggs Recipe

"I know ... a recipe for scrambled eggs, how basic. but, how do you like your scrambled eggs? I have heard and read just about every way possible ... add milk don't/add milk; add water/don't add water; firm vs soft; slow cook/or cook fast. Geeze! Personally, it is all up to you. My favorite way is actually two different ways. First, a very fluffy scramble to me is best made with no milk, I use water; and they have very simple seasoning and done either stove top or believe it or not - the microwave which make the fluffiest eggs ever. Then there is a soft scramble, which this is. Creamy, rich, cheesy and full of herbs; and usually is made with milk vs water; but most importantly done low and slow on the stove. These are extremely moist and soft set and I think are best served simply - over a slice of toast, and maybe a slice of proscuitto or a toasted croissant or bagel; or try it with smoked salmon for something very rich. On the side, a few tomato slices or a stuffed baked tomato, and you have the perfect breakfast."

Original is 5 servings

Metric US

I've Tried It

Ingredients

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10 to 12 extra-large eggs (beaten)
4 tablespoons Boursin cheese (any soft herb cheese; alouette is another brand name)
2 teaspoons yellow onion, fine minced
2 teaspoons butter

1/4 cup whole milk
1/2 teaspoon dried chervil (dried tarragon can also be substituted, but go easy, it can be very strong; chervil is milder)
1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon pepper (to taste)

Nutritional

Serving Size: 1 (136.6 g)
Calories 205.3
Total Fat - 14.3 g
Saturated Fat - 4.9 g
Cholesterol - 415.1 mg
Sodium - 529.3 mg
Total Carbohydrate - 1.9 g
Dietary Fiber - 0.1 g
Sugars - 1.2 g
Protein - 16.3 g
Calcium - 145.4 mg
Iron - 2 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Eggs ... Add the eggs to a medium size bowl and whisk well until creamy. Don't over whisk, just until they are creamy. Then add in the milk, onion, pepper and chervil and whisk one last time to combine everything.

Step 2

Cook ... Add to a medium size sauce pan (I prefer a non-stick pan) the butter and bring to medium low heat; we are going to cook these slow. Add the eggs to the pan and let them set at least 2-3 minutes. Then take a spatula and mix them up a bit making sure to get all the edges and continue to cook another couple of minutes. They should still be very runny.

Step 3

Cheese ... Add in the cheese, and a pinch of salt, and once again, stir to mix in the cheese. Continue to cook and stir often another 5-7 minutes until the eggs are set and the whites are cooked through. They will be almost wet looking because of the cheese, but they are a "soft set." NOTE: the more you stir, the creamier the eggs will be.