Reviewed: Jun. 9, 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.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 3, 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.

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gapch1026

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Reviewed: Mar. 15, 2003

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.

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Nicole

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Reviewed: Oct. 6, 2002

A fresh, light egg dish that comes together quickly. It is not going to impress your gourmet friends, but it is well worth the small time and ingredient investment.

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