Slow-cooked Scrambled Eggs with Herbs

It feels counterproductive at times for me to go to the gym. At my regular workout time there’s always at least one TV tuned in to Food Network. I like to think of it as inspiration. “I’m doing this, so that I can eat that”. Well, a few weeks ago I was running away when Ina Garten’s show Barefoot Contessa came on. Every time she’d mention a new recipe I’d think “ooh, I should make that. Ooh I should make that too”. 2 days later, on a Sunday morning, I made them!

I have to confess that while I may have (semi)mastered baking bread or cookies, and I’ve improved my cooking skills drastically, I still have a really hard time with the simplest things like scrambled eggs. Turns out, the key is cooking them very slowly at a low heat (Thank you for the tip, Ina Garten!) These were so light and fluffy, unlike the dry and gross scrambled eggs I’ve made in the past and the herbs gave them a different and refreshing change of flavors.

Slow-Cooked Scrambled Eggs with Herbs
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Ingredients:
10 extra-large eggs
16 Tablespoons half-and-half (or whole milk)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 Tablespoons unsalted butter, divided
1 Tablespoon minced parsley
1 Tablespoon minced scallions, both white and green parts
1 Tablespoon minced fresh dill

Directions:
Whisk the eggs, half-and-half, salt and pepper together in a large bowl.  Chop the herbs and set aside.

In a large saute pan, melt 1 Tablespoon of the butter, then add in the eggs and cook on low heat, gently stirring constantly. Once the eggs are cooked to your liking fold in the herbs, scallions and the last Tablespoon of butter. Stir until the butter is melted and incorporated.

Serve!

Source: Ina Garten, Barefoot Contessa on Food Network