Soft Scrambled Cheesy Herbed Eggs

5
Servings
5m
Prep Time
10-12m
Cook Time
15m
Ready In


"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 recipe yields 5 servings
OK

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 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.

Step 4

Serve ... Whether it is a piece of toast, a croissant, or a bagel, just ENJOY!

Tips & Variations


No special items needed.

Related

ImPat

I scaled this back for 1 and used two eggs as such mine did cook up a bit firmer than they should have but I think scaling back and having a smaller portion contributed to this so will need a bit more practise to get it right and also controlling the gas flame but the end result was still delicious, thank you Kchurchill5, made for Pick Me Tag Game (under 48 hour rule) for a lovely breakfast.

review by:
(29 Jul 2015)

Bergy (RIP" Forever in our Kitchen)

Made these for Sunday Brunch - I cut the recipe back to one serving - no problem - Lovely light tasty eggs. Served on toast with sliced tomato, sweet onion and baked beans. Thanks KC for posting. Made them again this morning  Lovely texture  Thanks KC for adding to an enjoyable Sunday Brunch

(30 Oct 2011)