The Perfect Scrambled Eggs with Fresh Chives

The Perfect Scrambled Eggs with Fresh Chives

Sorry for not posting in a while. June was a crazy month for me. Started a new job, took the scouts backpacking in the Sequoias for a week, swam the Alcatraz sharkfest and ran with my wife and friends in the Pendleton MudRun... It was all very fun, but busy. July should be a bit more restful...

I love scrambled eggs, but I can't stand dry rubbery ones that have no flavor. This is my favorite way to make eggs on a Saturday morning after a nice long swim. We have some great herbs growing in our garden and the kids love being sent out to "harvest" whatever herb has been requested. Chives are perfect with scrambled eggs adding a nice peppery/oniony flavor. If you like eggs, you'll love these.

3 fresh eggs
1 small bunch of fresh chives finely chopped
2 table spoons of butter
sea salt
Toasted wheat bread

The trick to great eggs is the heat of the pan and constant stirring. Treat the eggs like a risotto and you'll end up with creamy eggs that are really flavorful. I start by whisking the eggs in a bowl with a fork until you can't see any of the egg whites. Place a plan over medium heat and add one table spoon of butter. Add the eggs and turn the pan down to medium low (more towards the low side). With a rubber spatula keep stirring until you see curds form. Once they form keep moving the eggs until they get to the consistency you like. If the eggs are cooking too fast, just take the pan off the heat for a few seconds and then return (keep stirring)... Once the eggs are to done to the consistency that you want (about 2-3 minutes), remove the pan from the heat, add one more table spoon of butter, the fresh chopped chives and the sea salt to taste. Fold those remaining ingredients into the eggs and serve immediately with wheat toast. (You can add grated cheese if you really want to go over the top). But try making them this way the next time you are in the mood for a great simple breakfast. Your kids will love them this way.