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How to Make Perfect Scrambled Eggs

For years I didn’t eat eggs. I was a strict vegetarian and rarely bought them. Then, as organic and free-range eggs became more readily available, I relented, and eggs are now a regular part of my diet. Scrambled eggs are a favorite of mine. They are soft, delicious, and a great way to eat eggs during treatment. They were a favorite breakfast during chemo, and still are today.

At breakfast, I grate a little nutmeg into them, probably because that’s how my mom used to make them. At lunchtime, I add some chopped chives and a handful of chopped herbs, like chervil, fresh basil, or even some cilantro, which I find delicious with eggs. These eggs use whole milk and butter, so three eggs are plenty for two people. Traditionally scrambled eggs are made with milk, but when I want a richer dish, instead of using cream as the French do, I make them with delicious plain Greek yogurt.

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