Chive

Herbed soft scramble

Name: Herbed soft scramble
Yield: Serves 2
Ingredients: 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

by: Sagegreen

October 4, 2022

0 Ratings

Serves 2

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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

What You'll Need

Ingredients

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

Directions

Gently whisk eggs with mayonnaise and milk until smoothly blended. Add the salt and ground peppercorns.
Heat butter in the frying pan. Then slowly pour in the egg mixture. Using a fork, gently fluff the eggs.
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.

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6 Reviews

boulangere November 21, 2011

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!

Sagegreen November 22, 2011

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 November 20, 2011

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

Sagegreen November 20, 2011

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.

hardlikearmour May 2, 2011

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

Sagegreen May 2, 2011

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