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Eggs With Herbs

Eggs With Herbs
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Serves 4-6| Hands-On Time: | Total Time:


  • 1 1/2 tablespoons unsalted butter
  • 10 eggs
  • 2 tablespoons milk or water
  • kosher salt and freshly ground black pepper
  • 1/2 cup chopped mixed fresh herbs (such as parsley and tarragon) and scallions (green parts only)


  1. Heat butter in a large nonstick skillet over medium heat. 
  2. Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes. Fold in herbs and scallions.
October, 2005

Nutritional Information

  • Per Serving
  • Calories 183.2Calories From Fat 66%
  • Calcium 69.64mg
  • Carbohydrate 1.5g
  • Cholesterol 432.64mg
  • Fat 13.6g
  • Fiber 0.23g
  • Iron 2.23mg
  • Protein 13mg
  • Sat Fat 5.38g
  • Sodium 370.31mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of eggs
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.