- 2 eggs, lightly beaten
- 1 tablespoon snipped chives
- Salt and pepper
- 1 tablespoon unsalted butter
Add salt and pepper and chives to eggs. In a small skillet, slowly melt butter over low heat. When foaming subsides, add the eggs and stir continuously over very low heat until the eggs form into a soft creamy mass. When they have almost entirely congealed, remove skillet from heat and continue to stir until silky velvet small curds are formed. Serve immediately.
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