Scrambled Eggs Recipe

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

Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and the mixture is slightly frothy and uniform in color (about 15–30 seconds).

Place a nonstick skillet over medium-low heat and add 1 teaspoon of unsalted butter. Let the butter melt and foam but do not let it brown (about 30–45 seconds).

Pour the beaten egg mixture into the pan. Let it sit undisturbed for 10–15 seconds until the edges just begin to set.

Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue to gently move the eggs around the pan every 10–15 seconds. Reduce heat if the eggs are cooking too quickly or releasing liquid.

When the eggs are mostly set but still slightly glossy and moist (they will continue to cook off the heat), remove the pan from the heat. This should take about 2–4 minutes total depending on heat and pan.

If using, stir in 2 tablespoons grated cheese now so it melts into the warm curds.

Taste and adjust seasoning with an additional pinch of salt and freshly ground black pepper if desired.

Transfer the scrambled eggs to a plate and sprinkle 1 teaspoon of finely chopped fresh chives on top. Serve immediately.