By admin 
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
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PREP
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COOK
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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.
Makes 3 servings
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.
Nutrition Per Serving
Serving Size
1/3 of the recipe
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Calories
194
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Total Fat
15g
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Saturated Fat
6.5g
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Cholesterol
387.1mg
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Sodium
254.6mg
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Carbohydrate
1g
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Dietary Fiber
0g
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Total Sugars
0.6g
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Protein
12.9g
