| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Egg-bkf, Categories | 1 | Servings | |
INGREDIENTS
| 2 | Eggs; lightly beaten | |
| 1 | tb | Snipped chives |
| Salt and pepper | ||
| 1 | tb | Unsalted butter |
INSTRUCTIONS
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. Yield: 1 serving All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MC-Recipe Digest V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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