I love dill weed. I think it has such a good flavor and pairs nicely with lots of things, as you will probably see lots of recipes calling for this herb. It’s also very inexpensive and goes a long way. If you (for some odd reason) don’t like dill, you can leave it out and I won’t be offended. And if you’re doing a different amount of eggs, just remember a good rule of thumb is about 1 tsp each cream and butter for each egg used.
1 T cream (or milk in a pinch)
1 tsp dill weed
1 T butter
The idea is to push the cooked layer off the bottom of the skillet so it kind of bunches up, letting the uncooked part flow down and take that room at the bottom of the pan.
While it still looks a little glossy, pull it off the heat so you don’t overcook it and have a bowl of curds and egg liquid. (NOT good eats)Enjoy!