Scrambled Eggs with Green Chiles

10 fresh New Mexico green chiles
8 large eggs
1/2 teaspoon salt
2 tablespoons unsalted butter
ROAST CHILES:
Lay chiles on their sides on racks of gas burners, 1 or 2 chiles per burner, then turn flames on moderately high. Alternatively, put chiles 2 inches from heat on rack of a broiler pan.

Roast chiles, turning frequently with tongs, until skins are blistered and lightly charred all over, 4 to 6 minutes (6 to 8 minutes if broiling). Transfer chiles immediately to a large bowl, then cover with plastic wrap. Let stand 20 minutes, then peel or rub off skin. Discard seeds, ribs, and stems from chiles, then cut into 1-inch pieces.

COOK EGGS:
Whisk together eggs and salt in a bowl. Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook chiles, stirring, until heated through, about 2 minutes. Add egg mixture and cook, stirring, until just set, 4 to 6 minutes.

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