Scrambled Eggs Recipe

Crack and combine

Crack 4 large eggs into a medium mixing bowl. Add 2 tablespoons whole milk, a pinch of salt, and a pinch of black pepper.

Whisk

Using a fork or whisk, beat the eggs briskly until yolks and whites are fully combined and the mixture is slightly frothy — about 20–30 seconds. This adds air for a light texture.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Heat until the butter melts and the foam subsides but before it browns — about 1 minute.

Add eggs

Pour the beaten egg mixture into the warm pan. Let it sit, undisturbed, for about 10–15 seconds so the edges start to set.

Scramble gently

Using a flexible spatula, push the set edges toward the center. Continue to gently fold and push the eggs every 10–15 seconds, allowing soft curds to form. Keep the heat at medium-low to avoid overcooking; total cook time should be 2–4 minutes depending on desired doneness.

Finish off

When eggs are mostly set but still slightly glossy and moist, remove the pan from heat — residual heat will finish cooking them. Stir in chopped chives if using. Taste and adjust seasoning with salt and pepper to taste.

Transfer scrambled eggs immediately to a warm plate or onto toast to prevent overcooking in the hot pan. Serve hot.