How to Make Perfect Scrambled Eggs

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.

Perfect Scrambled Eggs

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.
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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. Penny De Los Santos
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3. Add ¼ tsp. kosher salt, ½ tbsp. unsalted butter, 1 tbsp. heavy cream, and 2 tsp. 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. Penny De Los Santos
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4. Transfer to a plate and season with freshly ground black pepper to taste and 1 tsp. finely chopped chives. Penny De Los Santos