The secret to getting these scrambled eggs creamy is whisking plain kefir into the uncooked eggs. Using the French method for soft curds, the beaten eggs are cooked slowly. For the best results, use a nonstick pan.
Ingredients:
2 large eggs
1 tablespoon plain kefir
2 teaspoons minced chives
pinch of salt
1 teaspoon butter
Directions:
Whisk eggs, kefir, chives and salt in a bowl. Add butter to a small skillet over low to medium heat. When the butter has melted, add the egg mixture and scramble with a fork until just set.
