Scrambled eggs

By Katie Ardington
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  • 1 teaspoon (5 milliliters) unsalted butter
  • 3 eggs
  • Salt
  • 1 teaspoon (5 milliliters) chives, finely chopped


  1. Melt butter in a nonstick pan over medium low heat.
  2. In a medium bowl, whisk eggs until combined and lightly aerated. Pour eggs into the pan and gently stir with a spatula.
  3. Continue to cook, stirring gently, until curd is set but still moist. Season with salt.
  4. Transfer to a plate, top with chives, and serve.


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