, Creamy Scrambled Eggs with Fresh Chives

Quick Summary

Soft, buttery eggs folded with sharp, fresh chives. This recipe relies on low heat and constant movement to achieve a custard-like texture that is both satisfying and nutrient-dense.

Ingredients

Method

1. 01. Whisk the eggs, cream, and salt in a bowl until the mixture is uniform and slightly frothy.
2. 02. Melt butter in a non-stick pan over medium-low heat. Add eggs once the butter begins to foam.
3. 03. Using a silicone spatula, push the eggs from the edges toward the center. Keep them moving.
4. 04. Remove from heat when the eggs are mostly set but still slightly moist. Fold in the chives and pepper immediately.

Nutrition Snapshot

Frequently Asked Questions

Why do my eggs turn out watery?

Usually, this happens if the heat is too high or if the salt is added too long before cooking. Salt just before you hit the pan.

Can I make this dairy-free?

Yes. Simply swap the butter for a high-quality olive oil and omit the cream.

What should I serve with these?

A slice of toasted sourdough or some sautéed spinach pairs beautifully.