Creamy Scrambled Eggs with Fresh Chives

1Ingredients

• 8 countLarge eggs
• 4 tablespoonsWhole milk or heavy cream
• 2 tablespoonsUnsalted butter
• 2 tablespoonsFresh chives, finely chopped
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper, freshly ground

2Instructions

1. 1

   In a medium bowl, crack the eggs and add the whole milk or heavy cream, salt, and black pepper. Whisk gently with a fork or whisk until the yolks and whites are just combined, ensuring not to over-whisk.

   ⏱ 1 min
2. 2

   Heat a non-stick skillet over medium-low heat. Add the unsalted butter and let it melt completely, swirling to coat the bottom of the pan.

   ⏱ 1 min
3. 3

   Pour the egg mixture into the melted butter. Let the eggs sit undisturbed for about 30 seconds until the edges begin to set slightly.

   ⏱ 1 min
4. 4

   Using a heat-resistant spatula, gently push the cooked edges of the eggs towards the center, allowing the uncooked egg to flow underneath. Continue this gentle folding and stirring motion, scraping the bottom and sides of the pan, for 3-5 minutes. The goal is to create soft, large curds that are still moist and creamy, not dry.

   ⏱ 4 min
5. 5

   Once the eggs are mostly set but still slightly wet and glossy, remove the skillet from the heat immediately. Stir in the finely chopped fresh chives.

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6. 6

   Serve your creamy scrambled eggs hot, perhaps alongside toast, bacon, or a fresh fruit salad, and enjoy!

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