Scrambled eggs are the dish that I'm dishing about. I've enjoyed them for dinner a number of times, and I never felt like I was slummin' when I devoured them. As this article reveals, the New York Times' Martha Rose Shulman also thinks scrambled eggs make for a tasty supper.
I'm particular about how mine are cooked -- "exactly 30 seconds beyond salmonella," my spouse sarcastically declares. That's an exaggeration, but I do want my scrambled eggs to be moist, not as dry as the Sahara desert. I hate it when I get served eggs that are dry.
Fresh chive and tarragon are marvelous herbs to add. But pick only one of them.