1362 Oeufs aux Fines Herbes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Scrambled

Prepare the scrambled eggs; chop together 4 tarragon leaves and a pinch each of parsley, chervil and chives and carefully mix into the eggs.