Scrambled Eggs Recipe

Crack and whisk

Crack the 6 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Using a fork or whisk, beat vigorously until the yolks and whites are fully combined and the mixture is slightly frothy (about 20–30 seconds).

Prepare pan

Place a nonstick skillet (8–10 inch) over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling the pan to coat the surface. Heat should be low enough that the butter just gently sizzles but does not brown.

Cook the eggs

Pour the beaten eggs into the warm pan. Let them sit undisturbed for about 10–15 seconds so edges begin to set. Using a flexible spatula, push the eggs from the edges toward the center in gentle folds. Continue to move the eggs every 5–10 seconds, allowing curds to form and slightly set between stirs. If the pan looks too hot, remove it briefly from the heat for 5–10 seconds, then return — this prevents overcooking. Total cook time should be 2–4 minutes depending on your heat and desired doneness.

Finish

When the eggs are mostly set but still slightly glossy and creamy, remove the pan from the heat. Give one last gentle fold to finish cooking from residual heat. Taste and adjust seasoning with a small pinch more salt or pepper if desired.

Transfer scrambled eggs to plates and sprinkle 1 tablespoon thinly sliced chives and/or 2 tablespoons grated cheese over the top. Serve immediately while warm.