How to Make the Fluffiest French Herbs Scrambled Eggs—France Vacation Inspired Recipe

I shared the above picture on Instagram while I was in France.  Yes, I was well-fed during my travel!  My Hubby surely knows how to keep me happy! ha!  I’m glad to report, most of my breakfasts were included as part of the hotel accommodations (some with extra fees, of course).  They were mostly all you can eat and the selections includes a wide varieties of choices and my picture above only shows part of my breakfast.  Yup, I usually went back for seconds (for fruit or yogurt), including my espresso doublé (double espresso)!



Breakfast is the most important meal of the day (I probably said it like 432,856 times in the past)!  A well balanced breakfast will fuel your body with nutrient and energies you need to start the day right.  Well, at least that’s what we aimed for, right?  I surely missed my French breakfast…. actually, I missed all the lunches, snacks, and dinners as well!   But let’s tackle them one at a time.  Here's how I made the fluffiest and most tender French Herbs Scrambled Eggs you’ll ever tried!  Follow me to the kitchen!

1) In a small bowl, whisk the eggs, milk and salt together with a fork, until well combined.  Preheat an 8-inch nonstick saute pan over medium heat.  Add the butter and swirl in the pan until butter is melted. 

2) Pour in the egg mixture and let it cook for a few seconds. 

3) With a heat proof rubber spatula, gently stir the egg mixture and then swirl the eggs in the pan to make a nice round appearance.  





4) Sprinkle in the fresh herbs.

5) Gently stir/fold the egg mixture again. Continue cooking for about 30 seconds to a minute.

6) I usually cook the eggs until it’s 98% done and still slightly wet.  When it’s completely cooked in the pan, I considered that’s over-cooked when it’s transferred to the plate!   Flip the eggs, and place on serving plate. 

I've just show you all the secrets on how to make the fluffiest and most tender French Herbs Scrambled Eggs!  The most important tip is not to over cook the eggs!  This scrumptious breakfast was ready in less than 30 minutes, including prepping time.  So, there’s no excuse not to treat yourself and your family a wonderful meal to kick start the day, the right way!  I hope that you love today’s post, tips, and recipe.  Thank you for reading and please stay tuned for more tips and recipe. 






Props and Tools used in this post:

8-inch Calphalon Nonstick Omelette Pans (Click here for more information)
Heat Resistant Omelette Turner (Click here for more information)
Husband and Wife Coffee Mug (Click here for more information)




French Herbs Scrambled Eggs:
2 teaspoons fresh Italian parsley, chopped
2 teaspoon fresh basil, chopped
1 teaspoon chives, chopped
1/2 teaspoon fresh tarragon, chopped
1/2 teaspoon fresh oregano, chopped
2 large organic farm fresh brown eggs
2 tablespoons milk
a pinch kosher salt
1 tablespoon French butter

In a small bowl, whisk the eggs, milk and salt together with a fork, until well combined.

Preheat an 8-inch nonstick sauté pan over medium heat.  Add the butter and swirl in the pan until butter is melted.  Pour in the egg mixture and let it cook for a few seconds.  With a heat proof rubber spatula, gently stir the egg mixture and then swirl the eggs in the pan to make a nice round appearance.   Sprinkle in the fresh herbs and gently stir/fold the egg mixture again. Continue cooking for about 30 seconds to a minute.

I usually cook the eggs until it’s 98% done and still slightly wet.  When it’s completely cooked in the pan, I considered that’s over-cooked when it’s transferred to the plate!   Flip the eggs, and place on serving plate.