A simple twist on a classic, this is a super easy (and yummy) recipe.
What you need:
- eggs (approx. 2-3 per person)
- chives (amount depends on your preference)
- grease (I use butter or margarine)
- milk (a small dash)
Here’s what you do:
Wash and chop up some chives (amount depends on your preference).
In a bowl, beat together however many eggs you need (I usually do 2-3 large eggs per person), a small splash of milk (to add fluff), a dash of salt and sprinkle of pepper, along with your chopped chives. You can use a traditional whisk, but I just use a fork. Try to beat quickly and well, because this will add air into the eggs which adds more of a fluffy texture.
Turn a stove element up to medium-high, grease a large pan (I usually use butter or margarine), and add in your egg mixture. With a spatula, slowly mix the eggs in a folding motion (bringing cooked egg to the top, and flipping uncooked egg to the bottom of the pan). “Cut” larger pieces with your spatula.
When your eggs look just cooked, remove from heat. Don’t overcook the eggs- the heat in them will help to further solidify the egg. If you’ve never made scrambled eggs before, this may take a few trials to master– you don’t want them wet, but you don’t want them over-cooked. You’ll figure out how you like them best.
Serve and enjoy!