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Ingredients
4 tablespoons butter
8 large eggs
Coarse salt and freshly ground pepper to taste
Chopped fresh tarragon, chives or dill to garnish
Nutritional analysis per serving (3 to 4 servings)
1 gram carbs; 403 milligrams cholesterol; 246 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 21 grams fat; 266 milligrams sodium; 13 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in frying pan over low heat, without burning.
- Step 2
Meanwhile, break eggs into blender. Add two tablespoons of melted butter, salt and pepper. Blend until the mixture is foamy.
- Step 3
Add eggs to frying pan and cook over very low heat, stirring constantly with a spatula or wooden spoon. Remove the pan frequently from the heat to prevent overcooking. When the eggs are still moist remove from heat.
- Step 4
Serve at once on warmed plates. Accompany with hot bread or toast.
Private Notes
Comments
Dear New York Times! I love your recipe box, but there’s no direction here about how to use the herbs! Do we add it to the eggs when they’re cooking or just on top?