Scrambled Eggs with Fresh Chives
Submitted by Lily Roberts, age 10, from Greenfield for the Local Hero Challenge Recipe Contest.
Prep time: 15 minutes
Servings: 3 people
- 6 eggs (farm fresh from our own chickens)
- 1/4 c salted butter
- 3 TBS local organic whole milk
- 6 chives (from our own garden)
- Salt & Pepper to taste
1) Cut chives into small pieces. You can use kitchen scissors or ask an adult for help.
2) Crack eggs into a mixing bowl. Add milk, cut chives, salt, and pepper. Whisk ingredients together until light and fluffy.
3) Add butter to a pan and melt most of the way.
4) Before all butter is melted, add egg mixture and stir continually with a spoon to keep the eggs light and fluffy as they cook. Scrape the bottom of the pan repeatedly to continue mixing as the eggs are cooking (if the heat is low enough no egg-browning will happen).
5) Serve immediately. Add more salt if wanted.
Serving suggestions: Delicious with sautéed steak and mushrooms on the side.
If fresh chives are not available;
1) scallions are just as yummy. Use a couple tablespoons worth of cut scallions.
2) use 1 heaping tablespoon of dried chives. They are not very flavorful and not as yummy.
3) use the same amount of frozen chives (we cut a freeze our garden chives in the fall for winter use). These are almost as good as fresh.