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Velvet Scambled Eggs
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A picture of Velvet Scambled Eggs.

Velvet Scambled Eggs

fenway
fenway @Fenway

These are soft large curd scrambled eggs with a velvet texture, pure and simple with just a sprinkle of chives. I prefer to serve them with crisp pepperoni and jalapeños but the sides are endless!

These are soft large curd scrambled eggs with a velvet texture, pure and simple with just a sprinkle of chives. I prefer to serve them with crisp pepperoni and jalapeños but the sides are endless!

Read more

Velvet Scambled Eggs

fenway
fenway @Fenway

These are soft large curd scrambled eggs with a velvet texture, pure and simple with just a sprinkle of chives. I prefer to serve them with crisp pepperoni and jalapeños but the sides are endless!

These are soft large curd scrambled eggs with a velvet texture, pure and simple with just a sprinkle of chives. I prefer to serve them with crisp pepperoni and jalapeños but the sides are endless!

Read more
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Ingredients

  1. 3large eggs
  2. 1 teaspoonwater
  3. 1 tablespoonsalted butter
  4. to tasteSalt and pepper
  5. 1 tablespoonchopped fresh chives
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Steps

  1. 1

    Melt butter in a small non stick skillet on medium low heat

  2. 2

    In a bowl whisk with a fork eggs with salt and pepper and water until uniform in color

    A picture of step 2 of Velvet Scambled Eggs.
  3. 3

    Pour eggs into warm butter and let sit without stirring until outer edges start to begin to cook using a rubber spatula push edges to center allowing uncooked egg to take its place. Keep heat low and continue pushing egg to center liftin pan to allow liquid egg to move out. Remove from heat before egg is complete;y cooked

    A picture of step 3 of Velvet Scambled Eggs.
  4. 4

    A picture of step 4 of Velvet Scambled Eggs.
  5. 5

    A picture of step 5 of Velvet Scambled Eggs.
  6. 6

    Turn soft curds on serving plate, serve with favorites ides

    A picture of step 6 of Velvet Scambled Eggs.
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fenway
fenway @Fenway
on August 01, 2018 17:10
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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