Ingredients
Egg Mixture
- 6 eggs
- 2 tablespoons half and half, heavy cream or whole milk
- ¼ teaspoon fine salt
- Optional: 1 teaspoon finely snipped fresh chives, plus more for garnish
Cooking
- 1 tablespoon unsalted butter, quartered
- Grated cheese, if desired for serving
Instructions
- Prepare Eggs: Place a silicone or rubber spatula and a large plate near your stove for quick use. In a 2-cup liquid measuring cup or medium bowl, combine the eggs, half-and-half, and salt. Whisk thoroughly with a small whisk or fork until the mixture is uniformly yellow.
- Preheat Skillet: Heat a large stainless steel or cast iron skillet over medium heat. Wait about 2 minutes until the pan is very hot. Test by flicking a few drops of water at an angle onto the pan; the drops should dance or hop and evaporate quickly. If the drops splatter and bubble, the pan needs to heat more.
- Melt Butter: Add the quartered butter and optional chives to the hot pan. Swirl the butter around as it melts. When it foams up and mostly settles, proceed immediately - if the butter browns significantly, your pan is too hot and you should start over.
- Cook the Eggs - First Rest: Pour in the whisked eggs and let them rest undisturbed until you notice a white rim forming around the edges, about 10 to 15 seconds.
- First Stir: Using the spatula, stir the eggs thoroughly from the base of the pan, lifting and folding them gently.
- Cook the Eggs - Subsequent Rests and Stirs: Let the eggs rest another 10 to 15 seconds, then stir again. Tilt the pan as you stir to let the uncooked eggs flow underneath. Repeat this process, stirring more frequently as the eggs thicken, until they are shiny but mostly set, about 1½ to 2 minutes total.
- Serve: Immediately transfer the eggs to the prepared plate. Top with grated cheese and extra fresh chives, if desired. Serve warm for best texture and flavor.
- Clean-Up Tip: Use the spatula or bamboo scraper to remove any leftover egg bits from the warm pan for easier cleaning.
Notes
- Use a stainless steel or cast iron skillet, not non-stick, for best results and safety while preheating.
- Keep the pan temperature hot but avoid browning the butter to prevent a burnt taste.
- Adding half-and-half or cream helps produce a creamier texture.
- Fresh chives add a mild onion flavor; omit if you prefer plain eggs.
- Grated cheese is optional but adds richness and flavor.
- Stir gently and intermittently to form soft curds without overcooking.
- Serve immediately as scrambled eggs continue to cook in residual heat.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
