Scrambled Recipe

Crack and mix

Crack the eggs into a medium bowl. Add the milk, salt, and pepper. Using a fork or whisk, beat vigorously until yolks and whites are fully combined and mixture is slightly frothy, about 20–30 seconds.

Prepare pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Add eggs to pan

Pour the beaten eggs into the warm skillet. Let them sit undisturbed for 5–10 seconds until edges just begin to set.

Stir gently

Using a silicone spatula, gently push the set edges toward the center while tilting the pan to let raw egg flow to the edges. Repeat this gentle folding and stirring every 10–15 seconds. Keep the heat at medium-low so curds form slowly and remain creamy.

Add mix-ins

When eggs are mostly set but still slightly glossy and wet (about 2–3 minutes total cooking time), sprinkle in grated cheddar if using, and fold once or twice to incorporate.

Finish off heat

Remove the skillet from the heat while the eggs are a touch undercooked; residual heat will finish them. Give one final gentle fold to combine any runny bits.

Transfer scrambled eggs to a warm plate. Season to taste with additional salt and pepper if needed, sprinkle with chopped chives if using, and serve immediately.