House Works: Perfect Scrambled Eggs

You love 'em for breakfast, lunch and dinner. Scrambled eggs are a staple in most people's homes.

But have you ever wondered how you could improve on the recipe? In this House Works, Chef Judy shares her secrets when it comes to making the perfect batch of scrambled eggs.

Scrambled Eggs with Fresh Herbs and Cheese
Judy Gilliard
Servings: 1

1 teaspoon butter
2 eggs, beaten
1 ounce cheddar cheese, grated
Salt and pepper, to taste
1 teaspoon fresh chopped parsley
1/2 teaspoon fresh chopped dill

Beat eggs, salt and pepper. Mix in fresh herbs. Heat butter in 8 inch non-stick skillet on medium heat. When butter starts to bubble, add eggs. Constantly scrape with spatula to prevent browning eggs. Add cheese if desired.

Per Serving (excluding unknown items): 296 Calories; 23g Fat (71.5% calories from fat); 20g Protein; 1g Carbohydrate; 0g Dietary Fiber; 464mg Cholesterol; 355mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 Fat.

About the Author...
Taryn Vanderford
Taryn Vanderford is an Emmy-winning journalist who currently works on "First at Four", "Pure Nebraska" and "Moms Everyday" for 10/11 and Gray Television.

You must be logged in to post comments.

Password (case sensitive):
Remember Me:

Read Comments

Comments are posted from viewers like you and do not always reflect the views of this station.
  • by Justin Thyme on Mar 26, 2012 at 03:53 PM
    These bring back memories. I was a hash house cook, and we did not actually scramble an egg on the skillet. Instead it was all the prepation of a restaurant. Tomato omlettes were not on the menu, so of course we were supposed to say no.
    You have successfully replied to this comment.
$cms.template("HTML5 Vibrant Media")