Recipe courtesy of Michele Urvater

Scrambled Eggs

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  • Level: Easy
  • Yield: 1 serving
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2 eggs, lightly beaten

1 tablespoon snipped chives

Salt and pepper

1 tablespoon unsalted butter


  1. 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.