Scrambled Eggs with Herbs
Scrambled Eggs with Herbs is a International recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 12 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Spray pan with non-stick cooking spray—this is optional but recommended.
- 02
Put pan on stovetop at medium heat.
- 03
Determine number of eggs to use—2 will serve one, 3 if especially hungry, and 4 will feed two.
- 04
Get a small bowl. Crack eggs on countertop, then split them so the whites and yolks fall into the bowl. Make sure no shell fragments get in; if they do, remove them.
- 05
Sprinkle salt, crushed black pepper, parsley flakes, and crushed basil onto the eggs.
- 06
Add a small number (<7) of flakes of rosemary.
- 07
Add a small amount (~½ tablespoon) of water.
- 08
Holding the bowl at an angle, quickly but carefully whisk the ingredients in the bowl, moving the whisk in a rapid circular motion. Continue until ingredients appear blended, with the eggs being a homogeneous yellow.
- 09
Pour mixture into pan, which should at this point have heated up.
- 10
Stir gently with corner spoon for several minutes until mixture begins to congeal into lumps.
- 11
Let the lumps sizzle briefly, then flip over to allow the other side to cook. Continue this until the entire surface area of all the scrambled eggs is no longer visibly wet.
- 12
Serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 4.0, credited to OmegaFallon; view original image record .
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