Scrambled eggs aux fines herbes from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 793) by Mark Bittman

  • tarragon
  • eggs
  • butter
  • EYB Comments

    Can substitute oil for butter; and chervil, parsley, or chives for tarragon. See page 793 for suggested additions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oil for butter; and chervil, parsley, or chives for tarragon. See page 793 for suggested additions.

  • et12 on January 16, 2021

    Very clear instructions on how to arrive at creamy and perfectly cooked scrambled eggs.

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