Eggs (2) Scrambled Recipe

Crack and beat

Crack the 2 large eggs into a small bowl or measuring cup. Add 2 tsp milk or cream and a pinch of kosher salt. Beat vigorously with a fork or small whisk until the yolks and whites are fully combined and the mixture is slightly frothy (about 15–30 seconds).

Preheat pan

Place a nonstick or well-seasoned small skillet (8-inch recommended) on the stove over low–medium heat. Add 1 tsp unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Cook the eggs

When the butter is foamy and the pan is warm (not smoking), pour the beaten eggs into the center. Let them sit undisturbed for about 5–8 seconds until the edges just begin to set.

Scramble gently

Using a silicone spatula, gently push the eggs from the edges toward the center in small sweeping motions, forming soft curds. Continue to move the eggs every few seconds, allowing the runny egg to flow to the hot surface. Keep the heat low–medium so the eggs cook slowly and remain tender.

Finish cooking

When the eggs are mostly set but still slightly glossy and moist (about 1–2 minutes total cooking time depending on heat), remove the pan from the heat. The residual heat will finish cooking them to a creamy texture. Season with a pinch of freshly ground black pepper and adjust salt if needed.

Transfer the scrambled eggs to a plate immediately to prevent overcooking. Sprinkle the optional chopped chives or parsley on top if using. Serve hot.