My Scrambled Eggs with Chives
Fluffy, creamy scrambled eggs with a fresh herbaceous kick.
⏱️ 8 min🍽️ Serves 1
🔥 280 kcal💪 18g protein🍚 2g carbs🥑 22g fatper serving
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servings
Ingredients
- 🥚2 large eggs
- 🥛2 tbsp milk or cream
- 🧈1 tsp butter
- 🌿1 tbsp fresh chives, finely chopped
- 🧂 salt, to taste
- 🌶️ black pepper, freshly ground
Pro tips
- For extra creamy eggs, use heavy cream instead of milk.
- Don't overcook! Remove the eggs from the heat when they are still a little soft to prevent them from becoming dry and rubbery.
- Adjust the heat. Scrambling eggs slowly over low to medium-low heat gives you more control and a creamier result.
Method
- 1Crack the eggs into a bowl, add milk or cream, a pinch of salt, and a grind of black pepper. Whisk vigorously with a fork until the yolks and whites are fully combined and slightly frothy.
- 2Melt the butter in a non-stick frying pan over medium-low heat. Ensure the butter coats the entire pan surface.
- 3Pour the egg mixture into the warmed pan. Let it sit undisturbed for about 30 seconds until the edges start to set.
- 4Using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, folding the eggs, until they are mostly set but still slightly moist and creamy.
- 5Remove the pan from the heat while the eggs are still slightly wet (they will continue to cook from residual heat). Stir in the finely chopped chives.
- 6Serve immediately on a warm plate.