Chive-parsley Scrambled Eggs Recipe

Herbs and aromatics

Snip the chives finely and chop the parsley leaves, discarding large stems. Mince the shallot finely so it sautés quickly. Crack the eggs into a medium mixing bowl.

Add the milk, 2 pinches of the salt, and black pepper to the eggs. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy. Stir in half of the chopped chives and half of the parsley (reserve the rest for finishing).

Place a nonstick skillet over medium-low heat. Add the 1 tablespoon butter and let it melt slowly; it should foam but not brown. Add the minced shallot and cook, stirring, for 30–45 seconds until softened and fragrant but not colored.

Pour the egg mixture into the skillet. Let it sit undisturbed for about 10–15 seconds until the edges just begin to set.

With a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue gently folding and pushing every 10–15 seconds. Keep the heat on low–medium-low so eggs cook slowly and remain creamy. Total cook time should be 2½–4 minutes depending on stovetop and pan.

When the eggs are mostly set but still slightly glossy and custardy, remove the skillet from the heat. Stir in the remaining chives and parsley; residual heat will finish the cooking without overcooking.

Swirl in the 1 teaspoon lemon juice and the extra 1 teaspoon butter for brightness and shine, if using. Taste and adjust seasoning with flaky sea salt and extra black pepper as desired.

Transfer the scrambled eggs to warm plates and serve immediately, garnished with any remaining chives and parsley.