Scrambled Eggs
This recipe makes perfectly fluffy, tender and delicious scrambled eggs. Recipe yields 2 servings and can be doubled in a large skillet, though the eggs will take longer to cook.
Ingredients
- 6 eggs
- 2 tablespoons half and half, heavy cream or whole milk
- ¼ teaspoon fine salt
- 1 tablespoon unsalted butter, quartered
- Optional, 1 teaspoon finely snipped fresh chives, plus more for garnish
- Grated cheese, if desired for serving
Instructions
- Place a silicone or rubber spatula and a large plate near the stove for later. In a 2-cup liquid measuring cup or medium bowl, combine the eggs, half-and-half and salt. Use a small whisk, preferably, or a fork to mix the eggs until they are uniformly yellow.
- Heat a large stainless steel or cast iron skillet over medium heat (do not use a non-stick pan for this method—it’s not safe to preheat a nonstick pan to this degree). Let the pan preheat until it’s so hot that when you flick a few drops of water at an angle onto the pan, they dance or hop across the surface and then evaporate almost immediately (about 2 minutes). If they splatter and bubble upon contact, it’s not hot enough. Once you see a drop dance, move to the next step immediately.
- Add the butter and the chives, if using. Let the butter melt and swirl it around the pan a couple of times. Once the butter has foamed up and mostly settled, pour in the eggs. (If the butter has significantly browned during this time, your pan is too hot—start over.)
- Let the eggs rest until you see a white rim around the pan, about 10 to 15 seconds. Stir the eggs all over with the spatula, making sure to stir from the base of the pan.
- Let the eggs rest for another 10 to 15 seconds, then stir again, tilting the pan to help the runny eggs reach the skillet. Repeat, stirring more often as the eggs get hotter, until the eggs are still shiny but mostly set, about 1 ½ to 2 minutes in total.
- Immediately transfer the eggs to the plate. Top with grated cheese and additional chives, if desired. Serve while warm. For easy clean-up, use the spatula or a bamboo scraper to scrape off any egg bits from the pan while it’s still warm.
Notes
Make it dairy free: Use plain, unsweetened non-dairy milk instead, like almond milk or cashew milk. Use avocado oil or olive oil in place of the butter.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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