Scrambled Eggs Recipe With Dill

How to make perfectly creamy scrambled eggs with fresh dill and cheese. Jump to the Scrambled Eggs Recipe with Dill or read on to see our tips for making them.

Scrambled Eggs Recipe with Dill

We are happy to eat eggs most ways and during any time of day. When it comes to scrambled eggs, we like them to be soft and creamy.

This was actually one of the first recipes shared on Inspired Taste (back in 2009). Since sharing this recipe, we have shared more about our love of scrambled eggs. You can read all about our obsession of making the most perfect scrambled eggs by here: How to Make Perfectly Soft and Creamy Scrambled Eggs (with a video).

These eggs are practically crave worthy. Add the eggs scramble, we stir fresh dill and mascarpone cheese into them — cream cheese works well, too. They are excellent with a slice of toast, but we really love them when served with some smoked salmon or lox.

Egg Salad RecipeYOU MAY ALSO LIKE: Learn how to make the best egg salad, plus our tips for making it in advance. Jump to the Egg Salad Recipe.

Recipe updated, originally posted August 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

Scrambled Eggs Recipe With Dill

  • PREP
  • COOK

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicon spatula are really useful. It’s important that you 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 of the heat before your eggs have finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, not too wet.

Makes 3 to 4 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


    1Melt the butter in a medium non-stick 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 silicon 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. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.

    4When 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.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:  Adam and Joanne Gallagher
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6 comments… Leave a Review
  • Bridget February 4, 2015, 9:58 am

    Delish! I had to use cream cheese because that is what I had on hand. I adjusted the recipe for one by using 1 egg and 1 egg white and less cheese! But, the same amount of fresh dill, no salt and pepper, just a squeeze of a fresh lime, YUM!

  • Tira Agassi January 11, 2014, 1:39 am

    Hi guys,
    What a nice recipes and lovely, user-friendly site you’ve here!~ Thinking to make this for dinner later. By the way, do you have any tips to make it has that creamy consistency without cheese? Because I don’t have cheese and consider adding milk? Will this work?

    • Joanne January 15, 2014, 3:17 pm

      We’re not huge fans of adding much to scrambled eggs. Sour cream makes them a little fluffier (not our favorite) and a tiny splash of cream will make them creamier. Other than that, keep the heat very low and stir often. This way the eggs will be creamier compared to cooking over medium or high heat. Hope that helps!

  • Beverly Lynn February 17, 2010, 10:35 am

    Do you guys grow your own herbs? You use a lot of fresh ones in your recipes!

    • inspiredtaste February 17, 2010, 10:41 am

      I wish! We have tried, and failed. We do splurge on store-bought fresh herbs quite a lot, but if you stick with dill, parsley, & cilantro you should find them to be less pricy and sold in bunches as opposed to the little plastic containers.

  • rhonda November 15, 2009, 4:01 pm

    i always add dill weed to my eggs, its great! but i also like to add garlic & Worcestershire sauce. you can add cheese too but i like it better without. i love dill weed. i add it to soups, meats, eggs, salmon, butter, anything! and it smells great too.


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