Sweet Herb Scramble Recipe - Allrecipes.com
Sweet Herb Scramble Recipe
  • READY IN 15 mins

Sweet Herb Scramble

Recipe by  

"Scrambled eggs with tarragon, marjoram, parsley, and cheese. Salt and pepper may be added at the table."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

Directions

  1. In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
  2. Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2010

This is very tasty and I haven't had any issues with grey eggs when I have made it (a few times now). If you use fresh herbs and don't overcook the eggs, it's perfect. Really nice change from the usual boring scramble.

 
Most Helpful Critical Review
Jan 08, 2004

I planned to prepare these for some weekend guests, and had to quickly toss them out and whip up some regular scrambled eggs in their place. The taste was fine, I suppose (although not preferable to just plain eggs, as far as I'm concerned), but as they were cooking, all those green herbs turned the otherwise beautiful yellow eggs the most unappetizing color of greyish-green I've ever seen. How embarrassing! No way I was serving that to visitors, so they were promptly tossed in the trash can.

 

10 Ratings

Jun 10, 2009

These were okay but certainly didn't look appetizing at all. My eggs came out really pale in color and too much green stuff. The herbs were indeed sweet tasting and it was a nice change from plain scrambled eggs, but not really my preference. I thought they were okay but would not fix them again. Thanks, I enjoyed trying a new dish.

 
May 10, 2008

When I saw that this recipe had gotten ratings on both the high and low ends of the spectrum, I was curious to try it for myself...I had no problem with the color of the eggs and thought the herb flavor was a nice addition to plain scrambled eggs.

 
Sep 21, 2014

My eggs did not turn green or grey. They actually looked like restaurant-quality herbed eggs. The trick is to add the herbs AFTER you pour eggs in the pan. And don't over mix your eggs. Just fold them a few times. DO NOT stir frequently as the recipe suggests. Also, be sure you like sweet eggs. The name doesn't lie. The herbs make the eggs pretty sweet. PS. Add a tablespoon of pancake mix to make them fluffy.

 
May 13, 2014

The color almost turned us off, but my teenage son still enjoyed these eggs.

 
Jul 16, 2013

I did not have any tarragon, so I substituted it with fennel. I usually don't like eggs, but the herbs made them wonderful!

 
Dec 23, 2009

This is excellent, and my whole family loved it! please don't be discouraged from making it. It is delicious.

 

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Nutrition

  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 670 mg
  • 223%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 403 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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