Scrambled Egg Recipe

Crack and beat

Crack 3 large eggs into a medium mixing bowl. Add 2 tablespoons whole milk. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Whisk

Using a fork or whisk, beat the eggs vigorously until the yolks and whites are fully combined and the mixture is slightly frothy (about 20–30 seconds). This incorporates air for fluffier scrambled eggs.

Preheat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil (optional). Allow the butter to melt and foam but not brown—this should take about 30–60 seconds.

Add eggs

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

Stir and fold

Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue to move the eggs every 5–10 seconds, letting them rest briefly between folds. Maintain a low, steady heat to avoid overcooking.

Finish cooking

When the eggs are mostly set but still slightly glossy and moist (about 1.5–2 minutes total cooking time), remove the pan from the heat. Residual heat will finish cooking them. Taste and adjust seasoning if needed.

Add cheese and herbs

If using cheese, sprinkle 2 tablespoons grated cheddar or parmesan over the eggs and gently fold to combine so it melts into the warm curds. Scatter 1 teaspoon snipped fresh chives on top.

Serve immediately while soft and warm. Scrambled eggs are best enjoyed right away for a creamy texture.