The very first thing I learned how to cook was scrambled eggs.  I was about ten years old.  It was so exciting to get into the kitchen and make something all by myself.  They’ve been a favorite breakfast staple ever since.  There is something so wonderful about the simplicity of scrambled eggs—they’re great plain, but can also serve as a vehicle for all kinds of add-ins.  My favorite way to make eggs is with cheddar cheese and chives.   It’s a classic flavor combination that my family loves.

Please note, freshly grated cheese works best.  Also, use a silicone spatula instead of a wooden spoon when stirring them while cooking—it’s much easier cleanup.

 

8 extra large eggs

1 Tbsp cold water

2 Tbsp milk

8 dashes Tabasco Sauce

1 tsp kosher salt

1 tsp freshly ground black pepper

2 Tbsp chives, cut into 1/8 inch pieces, plus more for garnish

1/2 cup shredded cheddar cheese

1 Tbsp unsalted butter

 

1. Crack the eggs into a medium sized bowl and whisk, breaking up the yolks and incorporating them into the whites.

2. Add the water.  Whisk to combine.  The egg mixture should be a uniform light yellow color.

3. Add the milk, Tabasco, salt, pepper, and chives.  Whisk to combine.

4. Melt the butter in a 10-inch skillet over medium-low heat.  Swirl the butter around the pan to coat it.

5. Add the eggs to the pan and allow them to set for about 2-3 minutes.

6. Sprinkle half of the cheddar cheese on top of the egg mixture.

7. Using a silicone spatula, scrape eggs from the surface of the skillet, allowing the uncooked eggs to run down onto the exposed surface to cook.

8. Sprinkle remaining cheese onto the eggs.

9. Continue to stir eggs in a folding motion until cooked through.  I prefer my eggs dry, but cook them to the consistency you prefer.  The longer they cook, the drier they are.

Serves 4-6