TIBS Fluffy Butter and Chives Scrambled Eggs

Chef’s Note

“Breakfast at our house is the most important meal of the day. And these eggs are a staple, essential part of it. Served with thick cut bacon, sausage, ham, hashbrowns, grits, biscuits and gravy, it makes for a Southern style breakfast you’ll never forget.”








  • 3 large brown eggs
  • 12 teaspoonfresh chives, chopped
  • 18 teaspoonsalt
  • 18 teaspoonblack pepper
  • 14 tablespoonunsalted butter
  • 1 teaspoonheavy cream (milk optional)
  • Directions

  • Combine all of the ingredients except butter until well blended.
  • Set aside egg mixture for 10 minutes.
  • Heat pan to medium-med high temperature.
  • Add butter to pan. Spread butter to cover bottom of pan until melted and beginning to sizzle.
  • Stir egg mixture again thoroughly.
  • Pour egg mixture into pan.
  • Let eggs begin to solidify along bottom of pan. With a spatula, consistently scrape the bottom of the pan in a gentle, even motion until eggs are firm and the moisture has disappeared from the surface of the eggs.
  • Serve.
  • Source: Read Full Article