Sunday, May 23, 2010

Creamy Scrambled Eggs with Garden Fresh Herbs

Scrambled eggs, cooked to a creamy perfection with butter and heavy cream and by constant and gentle stirring, tossed at the end with fresh flat leaf parsley and chives.
Scrambled eggs, cooked to a creamy perfection with butter and heavy cream and by constant and gentle stirring, tossed at the end with fresh flat leaf parsley and chives.

Creamy Scrambled Eggs with Garden Fresh Herbs

These creamy eggs were featured in the Spring menu section of the April 2010 issue of Good Housekeeping magazine, and it reminded me of how delicious eggs are with herbs, freshly clipped right out of the garden.




If you don't have room for a big vegetable garden, at least put in one small, raised bed or some containers of basic herbs that you enjoy. When you can walk out your door and snip off some fresh chives, flat leaf parsley, oregano, thyme, or basil to use in a recipe, you'll be so glad you did. I am absolutely no gardening expert by any means, but if you are interested, you can click over to my other blog to check out my crazy escapades. Over there I show you step by step how I built my very first raised bed, square foot gardens, one of which is a bed of basic herbs, and you'll see my ongoing efforts to have fresh veggies in the backyard.

I have also been the recent benefactor of a good source of farm fresh eggs and I was also just notified that I was one of the winners of a year's supply of Eggland's Best eggs for my Healthier Huevos Rancheros contribution in the Foodbuzz Tastemaker program. I could not be a happier girl because I love eggs and eat them just about every morning for breakfast in some form - and they are such a great nutritional powerhouse. What better way to combine farm fresh eggs and fresh garden herbs, than these wonderful creamy scrambled eggs.

To bump up the flavor, I added a dollop of Creole mustard.


I love the use of spicy mustard here and I used Emeril's Kicked Up Horseradish Mustard - a peppery mustard that combines the tang of horseradish with the heat of cayenne pepper and is just yummy. The secret to ultra creamy scrambled eggs, is to use a very low heat, and to keep them constantly moving with a gentle whisk. 


At the end, I like to just turn the heat up a tad to firm them up and then transfer them to a plate, top them with a tiny pat of butter and a light garnish.

Scrambled eggs, cooked to a creamy perfection with butter and heavy cream and by constant and gentle stirring, tossed at the end with fresh flat leaf parsley and chives.



Recipe: Creamy Scrambled Eggs with Garden Fresh Herbs

©From the Kitchen of Deep South Dish


Ingredients
  • 9 large eggs
  • 3 tablespoons unsalted butter, plus extra for the plate
  • 2 tablespoons heavy cream or half and half
  • Table salt and ground pepper, to taste
  • 1/2 tablespoon Creole or other spicy brown mustard
  • 1/8 cup packed flat leaf parsley leaves, chopped, reserving a pinch for garnish
  • 2 tablespoons chopped chives, plus additional short strips for garnish
Instructions

Melt the butter in a large skillet over low. Whisk together the eggs, cream, salt and pepper and add to the skillet. Using a whisk, gently whisk the eggs in the skillet, moving constantly, until very wet curds begin to form, about 7 minutes.

Whisk in the Creole mustard; then add the parsley and chives. Turn the heat up to just under medium and using a spatula, continue moving the eggs around until they have firmed up. Transfer to a platter or individual serving plates, top with a small pat of butter, and garnish with additional herbs. Serve immediately.

Cook's Notes: Increase as needed for the number of servings you need. I like to do two eggs per person, plus one extra for the pan. Because I don't like the texture of kosher salt or cracked pepper for eggs, I use regular table salt and ground pepper to season.

Source: http://www.deepsouthdish.com

Prep time: 10 min |Cook time: 15 min | Yield: About 4 servings
Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Dirty Fried Eggs
Healthier Huevos Rancheros
Oeufs Poches - Poached Eggs
Perfect Boiled Eggs

Posted by on May 23, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed