Scrambled Eggs Recipe

Time15m

Serves2

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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1
Crack and mix
Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground 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.
2
Rest (optional)
Let the beaten eggs rest for 5 minutes at room temperature. This yields slightly creamier curds but is optional if you're short on time.

3
Heat pan
Place a nonstick skillet (8-10 inch) over medium-low heat. Add 1 tablespoon unsalted butter and allow it to melt, swirling to coat the pan. Heat should be gentle — the butter should foam but not brown.
4
Cook eggs
Pour the beaten eggs into the pan. Let them sit undisturbed for about 10-15 seconds until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft folds. Continue to gently move the eggs every 10-15 seconds, allowing soft curds to form. Total cook time should be 2-3 minutes depending on heat and pan.
5
Finish off heat
When eggs are mostly set but still slightly glossy and moist (carryover will finish them), remove the pan from the heat. Give the eggs one final gentle fold to combine curds.

6
Add cheese
If using, sprinkle 1 ounce grated cheddar cheese over the hot eggs and gently fold to melt for 10-20 seconds.
7
Season and serve
Transfer scrambled eggs to a plate. Taste and adjust seasoning if needed. Sprinkle 1 tablespoon chopped fresh chives on top and serve immediately.