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posted: 4/16/2013 6:00 AM

Perfect Scrambled Eggs

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3 large eggs

1 tablespoon butter

1 heaping teaspoon sour cream

Fresh chives, chopped

2 slices of your favorite bread, toasted

Crack three eggs into medium saucepan, break the yokes but do not whisk.

Break up butter into small pieces and add to eggs. Place pan on stove at medium heat using a rubber spatula, continuously stir eggs. After 1 or 2 minutes the eggs will begin to form a solid at the bottom of the pan, remove from heat and stir for 30 seconds. Return to heat and continue stirring. Again, once eggs start to firm up at the bottom of the pan, remove from heat and stir for 30 seconds. Repeat the process until the eggs are creamy, and solid, but not hard. At this point, the eggs are ready, but may soon overcook.

Remove from heat and add sour cream to cool the batch, mix in well. Add in chives and serve over toast.

Serves one.

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