Soft Herb Scrambled Eggs
Slow, soft, creamy eggs with chives and dill. Ten minutes.
- 15 minutes
- Beginner
- Vegetarian
- Gluten-free
Low heat is the whole secret. Fast, hot eggs turn rubbery; slow eggs turn creamy.
Take them off the heat while they still look a little wet.
Ingredients
Serves
Method
-
Whisk
Whisk the eggs with the salt.
-
Cook slowly
Melt the butter in a non-stick pan over low heat. Add the eggs and stir gently, scraping the bottom, for about 3 minutes.
Timer: 3:00
-
Finish
Take off the heat while still soft and slightly wet. Stir in the crème fraîche and herbs, add pepper and serve straight away.
Questions about this recipe
- Why are my scrambled eggs watery?
They were cooked too fast or too long, which squeezes out water. Keep the heat low and take them off while still soft.
