| 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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