Eggs Recipe

Gather and measure

Remove eggs from the refrigerator about 5–10 minutes before cooking so they come closer to room temperature (this helps them cook more evenly). Measure milk, butter, salt and pepper. If using chives or cheese, have them prepped and ready.

Crack and whisk

Crack the eggs into a medium bowl. Add the milk and half of the salt (about 1/2 tsp). Whisk vigorously until yolks and whites are fully combined and slightly frothy, about 20–30 seconds. This incorporates air for fluffier eggs.

Heat the pan

Place a nonstick skillet (8–10 inch) over medium-low heat. Add the butter and allow it to melt fully and foam, about 30–45 seconds. Lower the heat to low once the butter is foaming but not browning. Maintaining low heat prevents overcooking and yields tender eggs.

Cook the eggs

Pour the whisked eggs into the warm skillet. Let the eggs sit undisturbed for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push the set edges toward the center, tilting the pan to let uncooked egg run into the cleared spaces. Repeat every 10–15 seconds, forming soft folds. Total cook time should be 2½–4 minutes depending on desired doneness. For creamier eggs, remove from heat when they are still slightly glossy and slightly underdone; carryover heat will finish them.

Season and finish

When eggs are nearly done, fold in the remaining 1/2 tsp salt and the black pepper. If using cheese, sprinkle it on now so it melts into the warm eggs. Remove the skillet from the heat while the eggs are still slightly softer than you want.

Plate and garnish

Transfer the eggs to warm plates. Sprinkle with chopped chives and additional black pepper to taste. Add hot sauce if desired. Serve immediately with toast or your preferred sides.

Note on variations: For scrambled eggs with mix-ins (cooked vegetables, bacon, or smoked salmon) cook mix-ins first in the skillet, remove, then cook eggs in the same pan and fold mix-ins back in during the final step.