Creamy Slow-Scrambled Eggs
Eggs can play a role during any meal or season, but as a timeless symbol of fertility they’re especially fitting in spring. Try this special treatment for scrambled eggs when you want to celebrate the rebirth of good weather.
Servings: 6
Ingredients:
1 dozen Organic Valley Eggs
1 cup Organic Valley Heavy Cream
2 tablespoons minced fresh chives
Salt and pepper
4 tablespoons Organic Valley Butter
Instructions:
1. Beat eggs, cream and chives in bowl. Add salt and pepper to taste.
2. Melt butter in large-non-stick skillet over very low heat. Add eggs and cook slowly, stirring, until eggs are just set, 20-30 minutes. Serve immediately.
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Customer Comments:
Customer rating: 
add a touch (1/2 tsp) of terragon to bring out the flavor
Customer rating:
at what temperature and where do we cook them?
on the stove or ibn the oven
Customer rating:
This probably tastes great but WOW!
butter, heavy cream and eggs. Show me the cholesterol count on this one! Shouldn't you post healthy ideas here?
Customer rating:
Customer rating:
Get with the program - the Right fats are GOOD for you! This recipe rocks!
Customer rating:
This recipe is absolutely delicious! Perfect for those special late mornings.
Customer rating:
This is the way I make scrambled eggs except I use whole milk. Never thought about the heavy cream. This will be a "must try" for me.