Cook and Scale
Creamy Scrambled Eggs
2 servings · 8 min total
Soft, buttery scrambled eggs cooked low and slow into silky curds, finished with fresh chives. Breakfast done right.
Ingredients
- 4 egg
- 20 g butter
- 2 tbsp milk
- 1 tbsp fresh chives, chopped
- salt to taste
- black pepper to taste
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the eggs — Beat the eggs with the milk and a pinch of salt until just combined.
- 2.
Pour eggs into the pan — Melt the butter in a non-stick pan over low heat. Pour in the eggs and let them sit for a few seconds.
- 3.
Fold into soft curds — Stir slowly and continuously with a spatula, folding the eggs into soft curds, for about 4 minutes. Take the pan off the heat while they are still slightly wet — they will finish in the residual heat.
- 4.
Season and serve — Season with pepper, scatter with chives, and serve straight away.