This Tarragon and Chive Egg Scramble is a flavorful, herb-infused twist on traditional scrambled eggs. With the aromatic essence of tarragon and the fresh zest of chives, this dish is perfect for a delightful breakfast or brunch. It's quick, easy, and sure to impress your taste buds.
By following these steps and tips, you can create a delicious Tarragon and Chive Egg Scramble that's both simple and sophisticated. This dish brings out the best in everyday ingredients and elevates your breakfast experience with minimal effort.
The tarragon and chive egg scramble takes about 5 to 7 minutes to cook. This includes whisking the eggs and gently scrambling them in the skillet.
If you don’t have tarragon, a mild herb like parsley or dill can be a good substitute. For chives, green onions or shallots may work well in terms of flavor.
Leftover egg scramble can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
A medium-sized non-stick skillet (approximately 9 to 10 inches) is ideal for cooking the egg scramble, allowing for even heat distribution.
The eggs are done when they are soft and slightly runny. They will continue to firm up slightly after being removed from the heat. Avoid cooking them until fully dry for the best texture.
- Whisk the eggs thoroughly to achieve a uniform consistency.
- Heat the butter in the pan before adding the eggs to prevent sticking and to add richness to the dish.
- Stir the eggs gently and continuously for soft, creamy curds.
- Add the herbs towards the end of cooking to maintain their fresh flavor and vibrant color.
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