Tarragon and chive egg scramble
This Tarragon and Chive Egg Scramble is a herb-infused take on traditional scrambled eggs, featuring aromatic tarragon and fresh chives. Quick and easy to prepare, it's a delightful choice for breakfast or brunch.
Cook time 5 min
Prep time 5 min
Ingredients:
5 eggs1 dash salt
1 dash black pepper
1 tbsp butter
1 tbsp chives
1 tbsp tarragon (estragon)
This Tarragon and Chive Egg Scramble is a flavorful, herb-infused twist on traditional scrambled eggs. With the aromatic essence of tarragon and the fresh zest of chives, this dish is perfect for a delightful breakfast or brunch. It's quick, easy, and sure to impress your taste buds.
Instructions:
- Crack the 5 eggs into a medium-sized bowl.
- Finely chop the chives and tarragon if you haven't already.
2. Whisk the Eggs:
- Add a dash of salt and black pepper to the eggs in the bowl.
- Whisk the eggs thoroughly until they are a uniform mixture. The more air you incorporate, the fluffier your scramble will be.
- Place a non-stick skillet or frying pan over medium-low heat.
- Add the tablespoon of butter to the skillet and let it melt completely, spreading it evenly across the surface of the pan.
- Pour the whisked eggs into the skillet.
- Let the eggs sit for a few moments, until they just begin to set around the edges.
5. Scramble Gently:
- Using a spatula, gently stir and fold the eggs from the edges toward the center. Continue to do this occasionally, allowing the eggs to cook slowly and evenly.
6. Add Herbs:
- Just before the eggs are fully cooked (they should still look slightly runny), sprinkle the chopped chives and tarragon evenly over the eggs.
- Gently fold the herbs into the eggs until they are evenly distributed.
- Continue cooking until the eggs are set to your desired doneness. Remember, scrambled eggs will continue to cook slightly even after you remove them from the heat, so it's best to take them off while they still look a bit wet.
8. Serve Immediately:
- Transfer your tarragon and chive egg scramble to a plate and serve while hot.
By following these steps and tips, you can create a delicious Tarragon and Chive Egg Scramble that's both simple and sophisticated. This dish brings out the best in everyday ingredients and elevates your breakfast experience with minimal effort.
Tarragon and chive egg scramble FAQ:
The tarragon and chive egg scramble takes about 5 to 7 minutes to cook. This includes whisking the eggs and gently scrambling them in the skillet.
If you don’t have tarragon, a mild herb like parsley or dill can be a good substitute. For chives, green onions or shallots may work well in terms of flavor.
Leftover egg scramble can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
A medium-sized non-stick skillet (approximately 9 to 10 inches) is ideal for cooking the egg scramble, allowing for even heat distribution.
The eggs are done when they are soft and slightly runny. They will continue to firm up slightly after being removed from the heat. Avoid cooking them until fully dry for the best texture.
Cooking Tips:
- Whisk the eggs thoroughly to achieve a uniform consistency.
- Heat the butter in the pan before adding the eggs to prevent sticking and to add richness to the dish.
- Stir the eggs gently and continuously for soft, creamy curds.
- Add the herbs towards the end of cooking to maintain their fresh flavor and vibrant color.
Nutrition Facts
2 ServingsCalories 260kcal
Protein 18g
Carbohydrates 2.65g
Fiber 0.05g
Sugar 0.35g
Fat 20g
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