Food & Cooking Recipes Breakfast & Brunch Recipes Barbara Walters' Scrambled Eggs 3.6 (18) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 11, 2012 Print Rate It Share Share Tweet Pin Email Servings: 1 Try this delicious recipe for scrambled eggs courtesy of Barbara Walters. Ingredients 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 Directions In a small bowl, combine eggs, milk, salt, chives, and cheese. Beat ingredients together with a fork and set aside. 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. Rate it Print