Recipes

Scrambled Eggs

Ingredients
•8 eggs
•1/4 cup light cream, half-and-half, milk (whole or low-fat) or water.
•2 tablespoons chopped chives, (optional).
•1/2 teaspoon salt, (optional).
•Few dashes black pepper, (optional).
•2 tablespoons butter.

Directions:
1. Break the eggs into a medium bowl. With a fork or a wire wisk, beat the eggs just until they're blended to incorporate the yolks and whites.
2. Add the cream (or milk or water) and chives, salt, and pepper (if desired), and beat a few seconds to blend.
3. Heat a 10-inch (preferably nonstick) skillet or or omelet pan over medium heat. Add the butter. As it melts, tilt the pan to cover the surface with butter. Pour in the egg mixture.
4. Stir the eggs, pulling them gently across the bottom and sides of the pan with a spatula or wooden spoon as they set. Cook to desired doneness (from creamy to dry). Taste just before serving to determine whether you need more salt or pepper.