Scrambled Eggs Recipe

Crack and mix

Crack 4 large eggs into a medium mixing bowl. Add 2 tablespoons milk or cream, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.

Whisk

Using a fork or small whisk, beat the eggs briskly until the yolks and whites are fully combined and the mixture is slightly frothy and uniform in color (about 20–30 seconds). This adds air for fluffiness and ensures even seasoning.

Heat pan and fat

Place a nonstick or well-seasoned skillet (8–10 inch) over medium-low heat. Add 1 tablespoon unsalted butter and 1/2 teaspoon neutral oil (optional). Warm until the butter is melted and just beginning to foam but not browned, about 1 minute.

Add eggs

Pour the beaten egg mixture into the warmed pan. Let sit undisturbed for 10–15 seconds so the outer edges begin to set.

Scrape and fold

Using a heatproof spatula, gently push the eggs from the edges toward the center, creating soft folds. Continue moving the eggs every 10–15 seconds, allowing them to set slightly between moves. Keep the heat at medium-low so the eggs cook slowly and stay creamy. Total cooking time should be 2.5–4 minutes depending on stove and pan.

Finish

When the eggs are mostly set but still slightly glossy and moist (no visible runny liquid), remove the pan from heat. The residual heat will finish cooking them to a tender consistency. Taste and adjust seasoning if desired.

Transfer the scrambled eggs to plates or a warm serving dish. Sprinkle with 1 tablespoon finely snipped fresh chives and 2 tablespoons grated cheese if using. Serve immediately.