Dill Scrambled Eggs
- PREP 10min
- COOK 5min
- TOTAL 15min
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
Melt the butter in a medium nonstick pan over medium-low heat.
Crack eggs into a bowl, add the dill and a pinch of salt, and then whisk until well blended.
When 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.
Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds.
When 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.