Creamy-soft scrambled eggs require slow cooking over low heat. Drier ones call for a hot skillet, less stirring, and quicker cooking. The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done.
- 1 1⁄2 tbsp. unsalted butter
- 3 eggs
- 1⁄4 tsp. kosher salt
- 1 tbsp. heavy cream
- 2 tsp. finely chopped fresh chives
- Freshly ground black pepper to taste
- 1 tsp. finely chopped chives