Ingredients

• 10 large eggs
• 1/4 cup milk, half-and-half, or heavy cream
• 1 tablespoon thinly sliced fresh chives
• 2 tablespoons minced fresh flat-leaf parsley leaves
• 1 1/2 teaspoons finely chopped fresh tarragon leaves
• Kosher salt and freshly ground black pepper, as needed
• 2 tablespoons unsalted butter

Browse by ingredient

Instructions

1. In a medium bowl, whisk together the eggs, milk, chives, parsley, and tarragon. Season with salt and pepper.
2. Melt the butter in a medium non-stick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.