Barbara Walters’ Scrambled Eggs Recipe Is Legendary (8 Minutes) by Ann Marie G. Halstead

Feeding a family can be tough. My family loves breakfast foods, including but not limited to pancakes, waffles, bacon, sausage, hash browns and eggs. I am more of a cereal or yogurt for breakfast person, but I do like eggs. Because it’s hard to find a meal that every one in our family likes, we often have breakfast for dinner, or “brinner,” which is always a safe bet. It’s also quick and easy to both make and cleanup, making it perfect for a busy weeknight.

We typically include eggs, which are full of health benefits, toast, sausage or bacon and hash browns. Scrambled eggs are among the easiest things to cook, so my husband and I have been cooking them for many, many years. As a result, we’ve used the same simple scrambled eggs recipe for ages and were ready for a change.

This is Barbara Walters’ scrambled egg recipe (yes, she was a good cook, too!). I’ve only modified it slightly. A few key ingredients in her recipe take the simple breakfast dish up a notch. Scrambled eggs are easy to customize, so it’s easy to add or substitute ingredients, such as tomatoes or mushrooms. That said, I think the breakfast recipe is perfect just as it is.

Rest in peace, Ms. Walters.

Cuisine: American
Prep Time: 4 minutes
Cook Time: 4 minutes
Total Time: 8 minutes
Servings: 1

Ingredients

• 2 large eggs
• 1 tablespoon milk
• 1/4 teaspoon coarse salt (or to taste)
• 1 tablespoon chopped fresh chives
• 2 tablespoons cubed or shredded Swiss cheese
• 1 tablespoon butter
• black pepper, to taste

Recipe Notes

• A nonstick skillet works best for this recipe.

• Barbara liked Swiss cheese, but you could use whatever you like instead.

• Sometimes I'll stir some crisp, crumbled bacon into the eggs before serving. 

Here’s how to make it:

1. In a small bowl, combine eggs, milk, salt, chives and cheese. Beat ingredients together with a fork (or whisk) and set aside.
2. Heat butter in a small nonstick skillet until melted. Add egg mixture. Using a spatula, gently pull the eggs from the sides of the skillet, toward the center to form a mound. 
3. As the eggs start to set, stir them gently until fluffy curds form, about 2 minutes or your desired consistency. Transfer to a plate and serve immediately.

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