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Barbara Walters' Scrambled Eggs

Try this delicious recipe for scrambled eggs courtesy of Barbara Walters.

  • Servings: 1
Barbara Walters' Scrambled Eggs


  • 2 large eggs
  • 1 tablespoon milk
  • 1 teaspoon coarse salt
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons chopped or shredded Swiss cheese
  • 1 tablespoon butter


  1. In a small bowl, combine eggs, milk, salt, chives, and cheese. Beat ingredients together with a fork and set aside.

  2. Heat butter in a small nonstick skillet until melted. Add egg mixture. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet. As the eggs start to set, stir them gently until curds form, about 2 minutes. Transfer to a plate; serve immediately.

Reviews (3)

  • bearsforever 27 Jun, 2008

    So glad I read the comments first; you both said it, WAY too much salt. I used unsalted butter and a tiny sprinkle of unrefined salt. The cheese really has enough salt for this dish. Tasted just right to me.

  • dlush 24 Jun, 2008

    WAYYYYY too much salt :(

  • lnbee 20 Jun, 2008

    This is very good, but way too much salt. I would put only 1/4 teaspoon next time

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