Scrambled Eggs Recipe

Time10m

Serves2

Make Scrambled Eggs Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Crack and season
Crack the 4 large eggs into a medium mixing bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
2
Whisk
Using a fork or 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 incorporates air for a creamier scramble.

3
Preheat pan
Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1/2 teaspoon olive oil (olive oil optional to keep butter from browning). Allow the butter to melt and foam but not brown, about 30–45 seconds.
4
Add eggs
Pour the beaten eggs into the warm pan. Let them sit undisturbed for about 10–15 seconds so the edges begin to set.
5
Stir gently
Using a heatproof rubber spatula, push the eggs from the edges toward the center, forming large, soft curds. Continue gently pushing and folding every 10–15 seconds. Keep the heat at low to medium-low so the eggs cook slowly and remain tender. Total cooking time should be 2–3 minutes depending on the pan and heat.
6
Finish off
When the eggs are mostly set but still slightly glossy and moist (they will continue to cook from residual heat), remove the pan from the heat. Continue stirring off the heat for 10–20 seconds to finish cooking to a soft, custardy texture.
7
Season and serve
Taste and adjust seasoning if needed. Sprinkle 1 tablespoon finely chopped chives (optional) over the top and serve immediately.