Whipped Scrambled Eggs

• 4 tablespoons butter
• 8 large eggs
• Coarse salt and freshly ground pepper to taste
• Chopped fresh tarragon, chives or dill to garnish

1. Melt butter in frying pan over low heat, without burning.
2. Meanwhile, break eggs into blender.
3. Add two tablespoons of melted butter, salt and pepper.
4. Blend until the mixture is foamy.
5. Add eggs to frying pan and cook over very low heat, stirring constantly with a spatula or wooden spoon.
6. Remove the pan frequently from the heat to prevent overcooking.
7. When the eggs are still moist remove from heat.
8. Serve at once on warmed plates.
9. Accompany with hot bread or toast.

butter, eggs, salt, fresh tarragon

Taken from cooking.nytimes.com/recipes/6207 (may not work)