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Scrambled Eggs with Chives Recipe

American · Main course · 9 min total

Fluffy, creamy scrambled eggs with the mild onion flavor of fresh chives make a quick and elegant breakfast or brunch.

Ingredients

• 4 large eggs
• 2 tablespoons whole milk or heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons fresh chives, finely chopped

Instructions

1. In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
2. Melt butter in a nonstick skillet over medium-low heat. Swirl to coat the pan.
3. Pour egg mixture into the skillet. Let cook undisturbed for about 30 seconds until edges begin to set.
4. Using a rubber spatula, gently push cooked eggs from the edges toward the center, tilting the pan to let uncooked eggs flow to the edges.
5. Continue pushing and folding eggs gently until they are mostly set but still soft and creamy, about 2-3 minutes.
6. Remove from heat just before eggs are fully cooked (they will continue to cook from residual heat).
7. Fold in chopped chives. Serve immediately.

Tips

• For extra creamy eggs, use low heat and stir constantly.
• Add a small pat of butter on top before serving for added richness.
• Leftover scrambled eggs can be refrigerated for up to 2 days; reheat gently in a microwave or skillet.

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