Scrambled Eggs Recipe

Crack the 4 large eggs into a medium mixing bowl.

Add 2 tablespoons of milk or half-and-half to the bowl. Milk loosens the curds slightly; for creamier texture use half-and-half.

Add 1 teaspoon salt and 1 teaspoon freshly ground black pepper to the eggs. (Adjust salt to taste.)

Whisk vigorously until the whites and yolks are fully combined and the mixture is slightly frothy and uniform in color, about 20–30 seconds.

Place a nonstick skillet or well-seasoned cast-iron pan over medium-low heat and allow it to warm for 1 minute. Scrambled eggs cook best low and slow for tender curds.

Add 1 tablespoon unsalted butter and 1/2 teaspoon olive oil (the oil helps prevent the butter from browning too quickly). Let the butter melt and foam but do not let it brown — about 30 seconds.

Pour the whisked egg mixture into the pan. Let it sit, undisturbed, for 10–15 seconds until edges just begin to set.

Using a heatproof spatula, gently push the set edges toward the center, tilting the pan to let uncooked egg flow to the edges. Repeat this folding and pushing motion every 10–15 seconds to form soft curds. Keep the heat at medium-low so curds stay tender.

When the eggs are about 90% cooked but still glossy and slightly runny (they will continue to cook off-heat), remove the pan from the heat. This should take about 2.5–4 minutes depending on pan and stove.

If using, sprinkle 2 tablespoons grated cheese over the eggs in the pan and gently fold to incorporate. The residual heat will melt the cheese.

Taste and adjust seasoning if needed. Transfer eggs to a warm plate immediately to avoid overcooking.

Garnish with 1 tablespoon finely chopped chives if desired and serve hot.