Scrambled Eggs with Herbs

Ingredients

• 4 große Eggs
• 2 EL Cream
• 1 EL Butter
• 2 EL Chives, chopped
• 2 EL Parsley, chopped
• 1 EL Dill, chopped
• Prise Salt
• Prise Black Pepper
• Optional: 1 Prise Optional: 1 pinch Nutmeg, grated

Instructions

1. Crack the eggs into a medium bowl. Add cream, a pinch of salt, freshly ground black pepper, and optionally a pinch of grated nutmeg. Whisk everything thoroughly with a fork or whisk until the yolk and egg white are well mixed and light bubbles form.
2. Heat a non-stick pan over medium heat. Add the butter and let it melt until it foams slightly but does not brown. Reduce the heat to low to medium.
3. Pour the whisked eggs into the pan. Let it rest for about 30 seconds without stirring until the edges begin to set.
4. With a wooden spoon or spatula, gently push the set eggs from the edge to the center, allowing the still liquid parts to flow onto the hot pan bottom. Repeat this process until the eggs are mostly set but still slightly moist and creamy.
5. Add the chopped herbs (chives, parsley, dill) to the scrambled eggs and gently fold them in. Heat only briefly so that the herbs retain their fresh aroma.
6. Serve the scrambled eggs immediately on warmed plates. Garnish with additional fresh pepper or a small herb garnish if desired. Goes perfectly with fresh bread or rolls.

Nutrition