Herbed Scrambled Eggs
|Milk||1⁄2 Cup (8 tbs)|
|Finely chopped fresh parsley||1 Tablespoon|
|Finely chopped fresh chives||1 Tablespoon|
Lightly beat eggs in small bowl with whisk, whisk in milk and herbs.
Melt butter in medium saucepan over heat, add egg mixture; heat should be gentle.
When mixture begins to set on base of pan, gently fold egg mixture over with wooden spoon so uncooked mixture runs to base of pan.
Do not beat or stir vigorously or the texture will be crumbly.
Continue to cook and fold gently until eggs are still creamy and slightly firm.