Scrambled Eggs Recipe

Beat the eggs

Crack the 4 large eggs into a medium mixing bowl. Add 2 tablespoons of milk or cream. Sprinkle in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Using a fork or whisk, beat vigorously until the mixture is uniform in color and slightly frothy (about 20–30 seconds). This incorporates air for fluffy curds.

Preheat pan

Place an 8–10 inch nonstick or well-seasoned skillet over medium-low heat. Add 1 teaspoon neutral oil (optional) and 1 tablespoon unsalted butter. Let the butter melt gently and foam but do not let it brown; this should take about 1 minute. Reduce heat if the butter starts to sizzle aggressively.

Cook the eggs

Pour the beaten eggs into the warm skillet. Let them sit undisturbed for 10–15 seconds so the edges begin to set. Using a silicone spatula, push the eggs from the edges toward the center, forming large soft curds. Continue to gently push and fold the eggs every 10–15 seconds. Tilt the pan as needed to move uncooked egg toward the heated surface. Total cook time should be 2–4 minutes depending on stove and desired doneness. For creamier scrambled eggs, remove the pan from heat when the eggs are still slightly wet — they will finish cooking from residual heat.

Add cheese (optional)

If using cheese, sprinkle 2 tablespoons grated cheddar or crumbled feta over the eggs when they're nearly done (still slightly wet). Fold gently so the cheese melts into the curds for 20–30 seconds.

Plate and garnish

Transfer the scrambled eggs immediately to a warm plate to prevent overcooking. Taste and adjust seasoning if needed. Sprinkle 1 tablespoon finely sliced chives on top and add hot sauce or salsa to taste if desired. Serve immediately.