Scrambled Eggs Recipe

Crack and combine

Crack the eggs into a medium bowl. Add the milk or cream and the salt. Use a fork or small whisk to beat until yolks and whites are fully combined and the mixture is slightly frothy. This takes about 20–30 seconds.

Pepper

Add a few grinds of freshly ground black pepper and give one quick additional stir. Taste saltiness later and adjust if needed after cooking.

Heat pan

Place a nonstick or heavy skillet over medium-low heat. Add the butter and optional oil. Allow butter to melt and foam but not brown — this takes about 1 minute. The oil helps prevent the butter from burning if you use slightly higher heat.

Add eggs

Pour the beaten eggs into the warm pan. Let them sit, undisturbed, for 10–15 seconds until the edges just begin to set.

Gently scramble

Using a silicone spatula, push the set edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue gently folding and pushing every 10–15 seconds. Keep the heat at low to medium-low so eggs cook slowly and remain creamy. Total cook time should be 3–5 minutes depending on pan and heat.

Stop cooking slightly early

When the eggs are mostly set but still a little glossy and soft (slightly underdone for carryover cooking), remove the pan from the heat.

Finish with butter

If using, stir in the extra teaspoon of butter immediately after removing from heat to enrich and slightly cool the eggs, folding it in until melted.

Adjust seasoning and serve

Taste and add more salt or pepper if needed. Transfer the scrambled eggs to a warm plate, sprinkle with chopped chives or parsley, and serve immediately.