Perfect Scrambled Eggs

  • Serves

    serves 1-2


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 12 tbsp. unsalted butter
  • 3 eggs
  • 14 tsp. kosher salt
  • 1 tbsp. heavy cream
  • 2 tsp. finely chopped fresh chives
  • Freshly ground black pepper to taste
  • 1 tsp. finely chopped chives


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Transfer to a plate and season with freshly ground black pepper to taste and finely chopped chives.

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