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Scrambled Eggs With Tarragon

herbal.chef's picture
  Butter 1⁄4 Pound
  Eggs 12 , lightly beaten
  Heavy cream 1⁄2 Cup (8 tbs)
  Freshly chopped tarragon/2 teaspoons dried tarragon 1 Tablespoon
  Salt To Taste

Heat the butter in a chafing dish or large skillet and add the eggs.
Cook over moderate heat, stirring the eggs constantly with a rubber spatula.
Cover all the bottom of the skillet with the spatula and push the eggs toward the center as they set.
Do not let the eggs harden.
While the eggs are semi-liquid add the cream, tarragon and salt and cook, blending with the spatula.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2129 Calories from Fat 1744

% Daily Value*

Total Fat 197 g303.2%

Saturated Fat 104.8 g523.8%

Trans Fat 0 g

Cholesterol 2946 mg982%

Sodium 1294.9 mg54%

Total Carbohydrates 16 g5.2%

Dietary Fiber 1.1 g4.4%

Sugars 4.8 g

Protein 82 g164.7%

Vitamin A 163% Vitamin C 13.7%

Calcium 59.4% Iron 88.3%

*Based on a 2000 Calorie diet

Scrambled Eggs With Tarragon Recipe