Velvet Scrambled Eggs with Fresh Herbs Recipe

Name: Velvet Scrambled Eggs with Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 large eggs; 1/4 cup milk or cream, plus a splash; 1/4 cup butter; 1 tablespoon minced fresh marjoram or oregano; 1 tablespoon minced fresh thyme; 1/2 scallion, minced (green only); 2 tablespoons freshly grated Parmesan cheese; Salt and freshly ground black pepper; Lemon wedges, for serving; Green Salad, recipe follows; 1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix); 1 teaspoon Dijon mustard; 1 1/2 tablespoons red wine vinegar; 1/4 cup olive oil; Salt and freshly ground black pepper

Servings: persons

9 large eggs
1/4 cup milk or cream, plus a splash
1/4 cup butter
1 tablespoon minced fresh marjoram or oregano
1 tablespoon minced fresh thyme
1/2 scallion, minced (green only)
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Lemon wedges, for serving
Green Salad, recipe follows
1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix)
1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper

1
["In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute.", "Over medium-low heat, melt butter in a large nonstick saute pan.", "Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat.", "The eggs will turn creamy with soft curds.", "When the eggs have nearly lost the ""raw look"" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute.", "Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat.", "Serve immediately with wedges of lemon as garnish and green salad.", "In a small bowl, whisk together the mustard and the vinegar.", "Slowly whisk in the olive oil to make an emulsion.", "Season with salt and pepper.", "Toss the green salad with the vinaigrette and serve."]

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 9 large eggs, 1/4 cup milk or cream, plus a splash, 1/4 cup butter, 1 tablespoon minced fresh marjoram or oregano, and more.

Yes, Velvet Scrambled Eggs with Fresh Herbs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Velvet Scrambled Eggs with Fresh Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions