Time: 25 min.
Complexity: easily
Servings: 4

A mixture of parsley, chives, and tarragon infuses scrambled eggs with a refreshing, herbaceous flavor. For a soft and creamy texture, fry the eggs in butter, using a cool frying pan. The frying time depends on how dense you want the eggs. Serve with sausages or salami for breakfast.

Ingredients:

• 10 large eggs
• 1/4 cup milk or cream of any fat content
• 1 tbsp thinly sliced ​​fresh chives
• 2 tablespoons chopped parsley leaves
• 1.5 tsp finely chopped tarragon leaves
• 2 tablespoons unsalted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, milk, cream, chives, tarragon

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Preparation:

Step 1
• In a medium bowl, combine eggs, milk, green onions, parsley, and tarragon. Season with salt and pepper.
Step 2
• In a medium nonstick skillet, melt the butter over medium heat. When the foam begins to subside, add the egg mixture and cook, stirring, for 4-7 minutes, depending on your desired egg consistency. Serve immediately.

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