Best 8 Creamy Scrambled Eggs With Fines Herbes Recipes

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Indulge in the luxuriousness of creamy scrambled eggs elevated with the aromatic blend of fines herbes, a classic French combination of fresh parsley, chives, tarragon, and chervil. This delightful dish, often served as a delectable breakfast or brunch, promises a symphony of flavors that will awaken your palate. With variations ranging from the classic preparation to indulgent additions like smoked salmon or goat cheese, these recipes offer a culinary journey that caters to every taste. Whether you prefer the simplicity of the traditional recipe or crave the decadence of enhanced flavors, these creamy scrambled eggs with fines herbes will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SOFT AND CREAMY SCRAMBLED EGGS



Soft and Creamy Scrambled Eggs image

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It's important that you use low heat and don't forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you'll find the eggs turn out to be perfectly cooked - not dry, and not too wet.

Provided by Adam and Joanne Gallagher

Categories     Breakfast

Time 15m

Yield Makes approximately 2 servings

Number Of Ingredients 3

1/2 tablespoon butter
4 large eggs
1/8 teaspoon kosher salt, or more to taste

Steps:

  • Melt the butter in a medium non-stick pan over medium-low heat.
  • Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
  • When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
  • Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
  • When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

Nutrition Facts : Calories 168, Protein 13 g, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 380 mg

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

These eggs are a great way to start out your morning! They are easy and fast to make!

Provided by Whitney

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 12m

Yield 3

Number Of Ingredients 6

1 ½ tablespoons milk
6 eggs
½ cup minced onion
½ teaspoon black pepper
½ teaspoon salt
1 ½ teaspoons butter

Steps:

  • Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
  • Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g

HERB & CHEESE SCRAMBLED EGGS



Herb & Cheese Scrambled Eggs image

As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!-Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

8 large eggs
1/2 cup 2% milk or half-and-half cream
4 ounces cream cheese, softened
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1/2 teaspoon minced fresh thyme
1/8 to 1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon butter
Additional minced fresh herbs

Steps:

  • Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

Nutrition Facts : Calories 284 calories, Fat 23g fat (11g saturated fat), Cholesterol 411mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.

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.

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.

CREAMY SCRAMBLED EGGS WITH EDIBLE FLOWERS AND FINES HERBS



Creamy Scrambled Eggs with Edible Flowers and Fines Herbs image

Provided by Elizabeth (Raynor) Howes

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

12 large eggs
1/2 cup light cream
2 teaspoons chopped fresh chervil leaves
2 teaspoons chopped fresh tarragon leaves
2 teaspoons chopped fresh parsley leaves
2 teaspoons chopped fresh chives
Salt and freshly cracked black pepper
4 tablespoons unsalted butter
8 ounces goat cheese, crumbled
Handful edible flowers
Fresh parsley sprigs, for garnish
Serving suggestion: toasted rye bread

Steps:

  • In a large mixing bowl, whisk the eggs, cream, chervil, tarragon, parsley, chives and a little salt and pepper. In a large nonstick skillet, melt the butter, add the eggs, and stir over a low heat until the eggs are just beginning to set.
  • In the skillet, stir in the goat cheese and continue to cook briefly, still stirring occasionally until the cheese melts. Add the edible flowers. To serve, spoon some eggs onto the rye bread and place on a plate with a sprig of parsley on top for garnish.
  • Serve immediately.

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.

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES



Scrambled Eggs With Fines Herbes and Tomatoes image

This is Wolfgang Puck's recipe from the Food network. I had some home grown tomatoes, and thought this would be a great breakfast, and it was! I did increase the quantity of fresh herbs, but you can reduce those to be more like his recipe. I also subbed creme fraiche for his heavy creme.

Provided by PanNan

Categories     Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

12 large eggs
3 tablespoons fresh herbs, finely chopped (I used parsley, tarragon and chives)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons creme fraiche (or heavy creme)
2 tablespoons Dijon mustard
2 tablespoons butter
3 tomatoes, peeled, seeded, diced, and drained (home grown are best)

Steps:

  • Break the eggs into a large mixing bowl, reserving 2 yolks in a smaller separate bowl. Add the herbs (reserving a little for garnishing), salt and pepper to the large bowl of eggs. Mix with a whisk.
  • In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
  • Melt the butter in a large skillet. When melted, add the large bowl of eggs and cook, stirring constantly, until creamy and just barely thickened.
  • Add the yolk mixture and the tomatoes to the skillet. Stir once or twice to incorporate, and remove from the heat. They will continue to cook off the heat.
  • Prepare the plate, serve the eggs garnished with some of the herbs.

Nutrition Facts : Calories 217.7, Fat 16.4, SaturatedFat 7.3, Cholesterol 392.4, Sodium 626.1, Carbohydrate 3.7, Fiber 0.9, Sugar 2, Protein 13.5

Tips:

- For extra creamy scrambled eggs, use a mixture of whole eggs and egg yolks. - Use unsalted butter for cooking the eggs to control the saltiness of the dish. - Add the milk or cream slowly, stirring constantly, to prevent the eggs from curdling. - Cook the eggs over low heat, stirring frequently, to prevent them from overcooking and becoming rubbery. - Season the eggs with salt, pepper, and other herbs and spices to taste. - For a more flavorful dish, use fresh herbs, such as chives, parsley, or tarragon. - Serve the scrambled eggs immediately, garnished with fresh herbs and a sprinkle of grated Parmesan cheese.

Conclusion:

These creamy scrambled eggs are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are also a great way to use up leftover eggs. With just a few simple ingredients and a little bit of time, you can easily make this classic dish at home. So next time you're looking for a quick and easy meal, give this recipe a try!

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