These dill scrambled eggs are absolutely delicious and so luxurious. The eggs stay soft and creamy, and we make them extra special with fresh dill and a little soft cheese.
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.
Dill Scrambled Eggs
- PREP
- COOK
- TOTAL
A quality nonstick pan and silicon spatula are handy for these dill scrambled eggs. Use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. Even over low heat, eggs can go from liquid to overcooked in seconds. You want to take the pan off the heat before your eggs finish cooking. Give the eggs a few seconds in the hot pan (off the heat), and you’ll find the eggs are perfectly cooked — not dry, not too wet.
You Will Need
1 tablespoon butter
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
Directions
1Melt the butter in a medium nonstick pan over medium-low heat.
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).
Adam and Joanne's Tips
- Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.
- The nutrition facts provided below are estimates.
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Delish! I had to use cream cheese because that is what I had on hand. I adjusted the recipe for one by using 1 egg and 1 egg white and less cheese! But, the same amount of fresh dill, no salt and pepper, just a squeeze of a fresh lime, YUM!
Hi guys,
What a nice recipes and lovely, user-friendly site you’ve here!~ Thinking to make this for dinner later. By the way, do you have any tips to make it has that creamy consistency without cheese? Because I don’t have cheese and consider adding milk? Will this work?
We’re not huge fans of adding much to scrambled eggs. Sour cream makes them a little fluffier (not our favorite) and a tiny splash of cream will make them creamier. Other than that, keep the heat very low and stir often. This way the eggs will be creamier compared to cooking over medium or high heat. Hope that helps!
Do you guys grow your own herbs? You use a lot of fresh ones in your recipes!
I wish! We have tried, and failed. We do splurge on store-bought fresh herbs quite a lot, but if you stick with dill, parsley, & cilantro you should find them to be less pricy and sold in bunches as opposed to the little plastic containers.
i always add dill weed to my eggs, its great! but i also like to add garlic & Worcestershire sauce. you can add cheese too but i like it better without. i love dill weed. i add it to soups, meats, eggs, salmon, butter, anything! and it smells great too.