One of my favorite meals is scrambled eggs. I love them so much, and these dill scrambled eggs are one of my favorite ways to make them. I also love creamy scrambled eggs, and thanks to culinary school, I have the perfect method for making them. For this delicious recipe, you need five ingredients: eggs, butter (or olive oil), fresh dill, salt, and a little bit of cheese. They are incredible!
How to Make Dill Scrambled Eggs
I use a nonstick pan and a silicone spatula to make scrambled eggs. The silicone spatula is flexible, letting me swirl and sweep the eggs as they cook. I whisk chopped fresh dill directly into the eggs before cooking, then stir in a bit of creamy goat cheese (or mascarpone or cream cheese) just as they finish cooking. They are truly delicious! These herby scrambled eggs are excellent with a slice of toast. I also love them when served with smoked salmon or lox. 6 large eggs 1 tablespoon chopped fresh dill, plus more for serving 1/8 teaspoon sea salt, or more to taste 1 tablespoon mascarpone cheese or substitute cream cheese or fresh goat cheese Fresh ground black pepper 2Crack eggs into a bowl, add the dill and a pinch of salt, and then whisk until well blended. 3When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. 4Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds. 5When the eggs are softly set and slightly runny in places, remove the pan from the heat and then stir in the cheese. Serve with an extra sprinkle of salt, a grind of black pepper and more dill (if desired).
