New This Month

Barbara Walters' Scrambled Eggs


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

  • Servings: 1


  • 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 Add a comment

  • meldf135gmail
    12 FEB, 2016
    TOO MUCH SALT! otherwise good recipe
  • meldf135gmail
    12 FEB, 2016
    TOO MUCH SALT!! but otherwise good recipe
  • 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