Scrambled Eggs With Herbs

6-8 Eggs

1 Green Onion, Diced

1/4 c. Milk

Salt and Pepper ( to taste)

1 Tsp. Rosemary, Minced

1 Tbsp. Parsley, Chopped

1 Tsp. Thyme, Minced

2 Tbsp. Butter


(1.) In a large skillet melt the Butter. In a bowl beat the Eggs, Milk, Onion, Salt, Pepper and the Herbs. Pour into the skillet (over med – low heat). Let the bottom cook for about 20 to 30 seconds before moving around with a rubber spatula. Keep moving them around every 20 to 30 seconds until almost but not quite set. They will continue to cook on the plate. Pour onto your serving plate or platter and serve.

When cooking eggs you have to remember that when you over cook them they get rubbery. So cook them until they are almost but not quite cooked through. This keeps them moist and fluffy.

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