Scrambled Eggs Recipe
Make Scrambled Eggs Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Egg mixture
Cooking fat & finishing
To serve (optional)
Method
Prepare egg mixture
Crack and mix
Crack the 4 large eggs into a medium bowl. Add 2 tablespoons milk or cream and 1 teaspoon fine sea salt. Using a fork or a whisk, beat vigorously until the yolks and whites are fully combined and the mixture is slightly frothy (about 20–30 seconds). This adds air for fluffiness.
Taste for seasoning by taking a tiny pinch on a clean spoon (optional) and adjust salt if needed. Add freshly ground black pepper to taste; you can reserve pepper to add at the end if you prefer.
Cook eggs
Heat pan
Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil (olive oil optional; it prevents butter from burning if you raise the heat). Allow the butter to melt and foam but not brown, about 30–45 seconds.
Gently scramble
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large soft folds. Continue moving the eggs every 5–10 seconds — fold, let set briefly, fold again — keeping the mixture moving slowly. Maintain medium-low heat to avoid overcooking. This process should take about 2–4 minutes depending on pan and heat.
Taste and adjust seasoning. Add additional salt or freshly ground pepper if desired.
Finish & serve
Butter and herbs
If desired, stir in a small pat of butter (about 1 teaspoon) off the heat for extra silkiness. Sprinkle 1 tablespoon thinly sliced fresh chives over the eggs.