Best 8 Creamy Scrambled Eggs With Edible Flowers And Fines Herbs Recipes

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Indulge in a culinary masterpiece that harmonizes flavors, textures, and aesthetics – creamy scrambled eggs adorned with edible flowers and a symphony of fine herbs. This dish transcends the ordinary, inviting you on a sensory journey that awakens the palate and captivates the eyes.

Within this article, discover not just one, but two delectable variations of creamy scrambled eggs: the classic rendition and a vibrant vegetarian delight. Follow our step-by-step instructions to create these culinary wonders in the comfort of your own kitchen.

The classic creamy scrambled eggs recipe showcases the simplicity of fresh, high-quality ingredients. Eggs, milk, butter, salt, and pepper come together in a delicate dance of flavors, while the addition of chives and parsley adds a touch of herbal elegance.

For those seeking a plant-based alternative, the vegetarian creamy scrambled eggs recipe offers a symphony of flavors and textures. Tofu, nutritional yeast, and a medley of vegetables, including spinach, mushrooms, and bell peppers, create a hearty and satisfying dish that is bursting with nutrients.

Whether you are a seasoned chef or a culinary novice, these creamy scrambled eggs recipes will guide you towards creating a dish that is both visually stunning and utterly delicious. Embark on this culinary adventure and discover the art of crafting a truly exceptional breakfast or brunch experience.

Here are our top 8 tried and tested recipes!

EXTRA-CREAMY SCRAMBLED EGGS



Extra-Creamy Scrambled Eggs image

Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Provided by J. Kenji López-Alt

Categories     breakfast, brunch, easy, quick

Time 5m

Yield 2 servings

Number Of Ingredients 4

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

Steps:

  • In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
  • Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
  • Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

CREAMY SCRAMBLED EGGS WITH FINES HERBES



Creamy Scrambled Eggs With Fines Herbes image

These eggs get their creaminess from butter. They are more for a brunch or dinner or a special breakfast than for every day.

Provided by threeovens

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

4 eggs
3/4 teaspoon mixed herbs, minced and divided (a mixture of fresh tarragon, parsley, chives and chervil)
1/4 teaspoon kosher salt
3 tablespoons cold butter, cut into small cubes and divided
4 slices baguette (hot toasted and buttered)
fresh ground black pepper

Steps:

  • In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
  • Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
  • The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
  • Arrange the toasts on serving plates.
  • Once the eggs set (they will still be creamy, but firm) spoon them over the toast, season with pepper and the remaining herbs, and serve immediately.

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES



Scrambled Eggs with Fines Herbes and Tomatoes image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 9

12 large eggs
1 tablespoon finely chopped fines herbes (chervil, parsley, tarragon, and chives)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
2 or 3 tablespoons Dijon mustard
2 tablespoons unsalted butter
3 small tomatoes, peeled, seeded, diced, and drained
1 teaspoon chopped chives

Steps:

  • Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
  • Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
  • In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
  • Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.

SCRAMBLED EGGS WITH HERBS



Scrambled Eggs with Herbs image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
1 tablespoon thinly sliced fresh chives
2 tablespoons minced fresh flat-leaf parsley leaves
1 1/2 teaspoons finely chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper, as needed
2 tablespoons unsalted butter

Steps:

  • Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
  • Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.

VELVET SCRAMBLED EGGS WITH FRESH HERBS



Velvet Scrambled Eggs with Fresh Herbs image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

9 large eggs
1/4 cup milk or cream, plus a splash
1/4 cup butter
1 tablespoon minced fresh marjoram or oregano
1 tablespoon minced fresh thyme
1/2 scallion, minced (green only)
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Lemon wedges, for serving
Green Salad, recipe follows
1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix)
1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper

Steps:

  • In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
  • In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
  • Toss the green salad with the vinaigrette and serve.

VEGETABLE SCRAMBLED EGGS



Vegetable Scrambled Eggs image

I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. -Marilyn Ipson, Rogers, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

4 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 cup chopped green pepper
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped and seeded

Steps:

  • In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 373mg cholesterol, Sodium 455mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

CREAMY SCRAMBLED EGGS WITH HERBS



Creamy Scrambled Eggs with Herbs image

Provided by Michele Sbrana

Categories     Egg     Herb     Breakfast     Brunch     Low Carb     Vegetarian     Quick & Easy     Cream Cheese     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 8

6 eggs
4 ounces light cream cheese, diced
1/4 cup chopped green onions
1/4 cup chopped fresh basil or 2 teaspoons dried, crumbled
2 tablespoons chopped fresh parsley
2 tablespoons milk
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
2 tablespoons (1/4 stick) butter

Steps:

  • Beat eggs in large bowl to blend. Beat in next 6 ingredients. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add egg mixture and stir until eggs are scrambled, about 4 minutes. Serve immediately.

EXTREME VEGGIE SCRAMBLED EGGS



Extreme Veggie Scrambled Eggs image

A variety of veggies combined with eggs make a great start to the day.

Provided by EIORE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 6

Number Of Ingredients 8

¼ cup olive oil
¼ cup sliced fresh mushrooms
¼ cup chopped onions
¼ cup chopped green bell peppers
6 eggs
¼ cup milk
¼ cup chopped fresh tomato
¼ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
  • In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 2.4 g, Cholesterol 191.8 mg, Fat 15.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 159.1 mg, Sugar 1.6 g

Tips:

  • For the creamiest scrambled eggs, use a combination of whole eggs and egg yolks. The egg yolks add richness and creaminess.
  • Use a non-stick skillet over medium-low heat. This will help prevent the eggs from sticking and burning.
  • Stir the eggs constantly with a spatula. This will help them cook evenly and prevent them from becoming overcooked.
  • Season the eggs with salt and pepper to taste. You can also add other seasonings, such as herbs, spices, or cheese.
  • Garnish the scrambled eggs with edible flowers and fine herbs. This will add a beautiful and flavorful touch to the dish.

Conclusion:

Creamy scrambled eggs with edible flowers and fine herbs is a delicious and easy-to-make breakfast or brunch dish. With just a few simple ingredients, you can create a dish that is both beautiful and flavorful. So next time you're looking for a quick and easy breakfast or brunch option, give this recipe a try. You won't be disappointed!

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