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Soft and Creamy Scrambled Eggs

Ingredients · Serves 2 · Prep 2 min · Total 7 min

  • 4 large eggs
  • 1 tbsp milk or cream (optional)
  • 1 pinch kosher salt
  • 1 tbsp unsalted butter
  • 1 tbsp fresh chives, finely chopped (optional)
  • black pepper, to taste
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Soft and Creamy Scrambled Eggs

Steps

  1. Crack the eggs into a bowl, add the milk and salt and whisk until completely smooth, with no streaks of white.
  2. Melt the butter in a nonstick skillet over medium-low heat until it foams but doesn't brown.
  3. Pour in the eggs and wait about 20 seconds, until the edges just start to set.
  4. Slowly push the eggs from the edges toward the center with a silicone spatula, making large soft curds. Keep stirring gently and lift the pan off the heat for a few seconds if they cook too fast.
  5. Take the pan off the heat when the eggs are softly set with no runny liquid egg left (egg dishes are fully cooked at 160°F / 71°C). They'll keep cooking a little on the plate.
  6. Season with pepper and chives and serve right away.
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Soft and Creamy Scrambled Eggs

Steps, continued

  1. Cook to 160°F inside (check with a thermometer).