Scrambled Eggs

1. 1

   Add salt and pepper and chives to eggs.

2. 2

   In a small skillet, slowly melt butter over low heat.

3. 3

   When foaming subsides, add the eggs and stir continuously over very low heat until the eggs form into a soft creamy mass.

4. 4

   When they have almost entirely congealed, remove skillet from heat and continue to stir until silky velvet small curds are formed.

5. 5

   Serve immediately.

No additional tips available.