If you're craving a breakfast that's both comforting and a little fancy, these Herbed Fluffy Scrambled Eggs are just the ticket. With a touch of fresh herbs and perfectly creamy eggs, they're simple yet feel like a special treat. Perfect for a weekend brunch or a quick weekday breakfast.
The foundation of this dish is, of course, the eggs. Choose large eggs for a good balance of yolk and white, which contributes to the creamy texture. Adding whole milk helps achieve that fluffy, soft consistency, making the eggs luscious and light. Butter is key for a rich flavor and ensures the eggs don't stick to the pan. A touch of salt and black pepper brings out the eggs' natural flavors, while garlic powder adds a subtle depth without being overpowering. Fresh chives and parsley not only add vibrant color but also a fresh, slightly oniony and earthy taste that complements the eggs beautifully.
These eggs pair wonderfully with a slice of crusty sourdough bread or a buttery croissant. For a more substantial meal, serve with smoked salmon or avocado slices. A fresh fruit salad on the side adds a nice contrast with its sweetness and bright flavors.
Start by cracking the eggs into a bowl. Add the milk, salt, black pepper, and garlic powder. Whisk everything together until the mixture is smooth and the ingredients are fully combined. This ensures your eggs are well-seasoned throughout.
Heat a non-stick skillet over medium-low heat. Add the butter and let it melt completely. You want it just melted, not browned, to keep the flavors clean and butter-forward.
Pour the egg mixture into the skillet. Let it sit undisturbed for a few moments until you see the edges starting to set. This is your cue to start gently stirring with a spatula. Use a slow, folding motion, bringing the edges toward the center. This technique helps create those coveted curds that are soft yet structured.
Continue cooking the eggs, gently stirring, until they're softly set with a slight runniness. This usually takes about 2-3 minutes, but keep an eye on them as stovetops can vary. Once done, remove the skillet from the heat to prevent overcooking.
Fold in the chopped chives and parsley. The heat from the eggs will slightly wilt the herbs, enhancing their flavor without losing that fresh taste. Serve immediately for the best texture and flavor.
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