Scrambled Eggs Recipe

Prep eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons of whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy, about 20–30 seconds. This incorporates air for fluffy eggs.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter to the pan and let it melt gently. Swirl the pan so the butter coats the surface; do not let it brown.

Cook eggs

Pour the whisked eggs into the warm skillet. Let the eggs sit undisturbed for about 10–15 seconds until the edges just begin to set. With a silicone spatula, gently push the set edges toward the center, allowing uncooked egg to flow to the pan surface. Continue moving the eggs every 10–15 seconds in gentle folding motions until mostly set but still slightly glossy and soft, about 2–3 minutes total depending on heat and pan. Remove from heat with the eggs slightly underdone; they will finish cooking in the residual heat.

Finish

Stir in the optional 1 tablespoon finely snipped chives, if using. Taste and adjust seasoning with a little more salt and pepper if desired. Transfer eggs immediately to a warm plate to prevent overcooking.

While the eggs are cooking (or just before), toast 2 slices of bread to your preferred darkness using a toaster or under a broiler. Spread 1 tablespoon butter evenly on the hot toast so it melts into the bread. Cut each slice in half if desired and serve alongside the eggs.

Rinse and drain the fresh fruit. If using larger fruit (orange, melon, banana), cut into bite-sized pieces. Combine about 1 cup of mixed fruit in a small bowl. If desired, toss with 1 teaspoon lemon juice to brighten flavors and prevent banana from discoloring. Serve chilled or at room temperature alongside the eggs and toast.