Sorry I couldn't get a better picture. These eggs actually look better in person.I've been really busy lately, and I can barely get a blog post in edgewise. It kinda feels like I run a very small blog with a few posts here and there to show how you can cook better and reviews on what I made that you should make too. Either way let's get on with these eggs.
- In a medium-sized bowl combine 5-6 eggs with 2-2 1/2 tablespoons of milk or half-and-half and beat until the eggs are completely broken up. Set that aside.
- Meanwhile, chop up 1 tablespoon of fresh parsley, 1 tablespoon of fresh basil , 1 teaspoon of fresh oregano and a 1/2 teaspoon of fresh thyme.
- Put that all into the bowl and beat it with a whisk.
- Put in a pinch of salt and pepper. Whisk it again, and set it aside.
- Meanwhile, put 1/2-1 tablespoon of butter in a medium sized skillet. Turn it on medium-low.
- After you've let it heat up, take the bowl with the egg mixture whisk it a couple of times more, and pour it into the skillet. Let it alone for half a minute.
- After the half minute is up, take the spatula, and fold the eggs. The best way to do this, is to start near the middle of the skillet, and fold it around to the edges.
- Keep on folding until the eggs seem to come together (like in the picture above).
- Take the eggs out before they're just done (and I mean just before they're done!). Put them in a serving bowl and serve warm.
- Enjoy!
-Sandra
