Herbed soft scramble

By • April 30, 2011 • 9 Comments



Author Notes: To make soft scrambled eggs here is my advice. Get yourself the freshest eggs possible. These are 2 days old, so they are not even close to being ready for a hard boil. Also add a little milk and mayonnaise; I do not remember when or how I first learned to add mayonnaise, but it enriches the flavor and ensures moistness....even with supermarket eggs. You won't need to use half and half or cream with the mayo: milk works really well. I am partial to our local "Art's eggs." Each month he has a new art label (featured in the photos- Rousseau and Amercaucana Gothic). It is of course an added bonus to know the personality and names of your happy hens. Sagegreen

Serves 2

  • 4 happy, farm fresh eggs, at room temperature
  • 1 tablespoon real mayonnaise, best quality
  • 1 tablespoon whole milk, (goat or cow)
  • 1/2 tablespoon unsalted butter
  • dash of Maldon salt flakes or sea salt
  • two turns of fresh milled mixed peppercorns
  • 1 teaspoon snipped fresh chives
  • small handful of torn cilantro leaves (or Italian parsley if you prefer)
  • finishing dash of sweet paprika or Aleppo pepper
  1. Gently whisk eggs with mayonnaise and milk until smoothly blended. Add the salt and ground peppercorns.
  2. Heat butter in the frying pan. Then slowly pour in the egg mixture. Using a fork, gently fluff the eggs.
  3. As soon as they are scrambled, transfer to warmed plates. Season with a little more salt and pepper if needed . Garnish with the fresh chives and cilantro leaves. Finish with a sprinkle of either sweet paprika or Aleppo pepper. Serve while still warm so you can savor each bite. And don't be one bit afraid of the mayo-you will not taste it.

Tags: eggs

Comments (9) Questions (0)

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Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I couldn't agree more about knowing the provenance of the eggs. I had my doubts about the mayo, but I made this for breakfast (true confessions, I used cream rather than milk) Sunday morning, but had to sub Italian parsley for the cilantro. I ate as slowly as I could so as to savor each heavenly bite. Thank you, Sagegreen!

Dsc_0675-x2a

over 2 years ago Sagegreen

Thank you so much for trying these! There is just something incredible about the mayo: it assures that your eggs will be moist. I also use mayo in some cake recipes....I think it was something I learned from my mom back in the 60s...I am not kidding! Happy TD!

Lorigoldsby

over 2 years ago lorigoldsby

Those are some beautiful eggs! happy eggs make for a happy morning, don't they?

Dsc_0675-x2a

over 2 years ago Sagegreen

Thanks, lori. They surely do. I think the green and red tasty touches make these deliciously festive, too. Happy Thanksgiving. Hope Kitty will be coming home to join you.

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Never would have thought to add mayo to scrambled eggs, great idea. Must say those eggs and the container are gorgeous. No access to really fresh eggs around here at least not from happy chickens. Even the eggs at farmers market are not super fresh. Very nice!

Dsc_0675-x2a

over 2 years ago Sagegreen

Thanks, sdebrango. When you come to visit me, I will introduce you to our neighborhood happy chickens! They are getting new quarters as we speak to make them even happier!

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Would love that. I plan on visiting. Here the chickens will take any opportunity to escape. Have actually seen chickens running down the street to get away from their captors. My neighbor took one in.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I recently fell in love with soft scrambled eggs, and will make your version next time I have a hankering!

Dsc_0675-x2a

about 3 years ago Sagegreen

Thanks. They are such a comfort when things are so crazy. I need instant meals this time of year.