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
- Grease a 10″ nonstick skillet with 1 tbsp. unsalted butter. Heat skillet over medium-low heat. Crack eggs into a small bowl and whisk with a fork until the whites and eggs are just combined, about 10 seconds. Transfer beaten eggs to skillet.
- Let eggs sit until they just begin to stick to the bottom of the skillet, about 30 seconds. Begin stirring vigorously with a wooden spoon to break up the curds. Cook, stirring constantly, until eggs are almost set but still runny, 3–4 minutes.
- Add kosher salt, 1⁄2 tbsp. unsalted butter, heavy cream, and finely chopped fresh chives and stir to combine. Return the skillet to medium-low heat and cook, stirring occasionally, until the eggs cook to desired doneness, 1–2 minutes.
- Transfer to a plate and season with freshly ground black pepper to taste and finely chopped chives.