Extra Moist Scrambled Eggs With Chives Recipes

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES

Steps:

• In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
• In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
• As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

CHINESE SCRAMBLED EGGS WITH CHIVES

Steps:

• Gather the ingredients.
• Wash and drain garlic chives. Remove hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).
• Beat eggs in a medium bowl. Add 1 teaspoon vegetable or peanut oil, soy sauce or salt, and pepper.
• Heat a heavy skillet over medium-high heat.
• Add remaining oil, lifting the frying pan so that oil covers bottom of pan. When oil is hot, add chives.
• Stir-fry briefly, then add beaten egg mixture.
• Reduce heat to medium and gently scramble eggs.
• Remove from heat when just done, but still moist.

SCRAMBLED EGGS WITH CHERVIL AND CHIVES

Steps:

• Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.