Scrambled Eggs Recipe

Crack and whisk eggs

Crack 6 large eggs into a medium mixing bowl. Add 3 tablespoons whole milk. Season with 3 pinches of salt and 4 cranks of black pepper. Use a fork or whisk to beat the eggs briskly until the whites and yolks are fully combined and the mixture is slightly frothy (about 20–30 seconds).

Optional resting

Let the beaten eggs sit for 2–3 minutes at room temperature if you have time — this helps the mixture relax and whisk out any remaining air for creamier curds.

Heat the pan

Place a nonstick skillet over medium-low heat. Add 2 teaspoons unsalted butter and (optionally) 1 teaspoon olive oil to the pan. Allow the butter to melt gently and foam but not brown, about 30–45 seconds. Reduce heat if the butter begins to sizzle vigorously.

Cook the eggs

Pour the beaten eggs into the warm skillet. Let them sit, undisturbed, for about 8–10 seconds so a thin set layer forms on the bottom. Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue to gently move and fold the eggs every 5–10 seconds, keeping the heat at low–medium-low. Remove the pan from the heat briefly every 15–20 seconds if the eggs are cooking too fast; residual heat will continue to set them.

Finish and add cheese

When the eggs are mostly set but still slightly glossy and moist (after about 2–3 minutes total cooking time), stir in 1 ounce grated cheddar cheese if using. The residual heat will melt the cheese while keeping the curds soft. Taste and adjust seasoning with extra salt and pepper to taste.

Fold in herbs

If using, sprinkle 1 tablespoon finely chopped fresh chives over the eggs and gently fold them in just before serving.

Transfer the scrambled eggs immediately to warm plates or atop 2 slices of toast. Serving them off the heat prevents overcooking. Serve with additional salt and pepper to taste.