Classic Scrambled Eggs with Chives

Ingredients

• 4 large eggs
• 2 tablespoons whole milk
• 1/4 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon fresh chives, finely chopped
• 2 slices toast, for serving
• 1 pat extra butter, for spreading on toast

Instructions

1. Crack the 4 eggs into a medium bowl. Add the milk, salt, and pepper, then whisk vigorously with a fork for about 30 seconds until the mixture is completely uniform in color with no streaks of white visible.
2. Set a nonstick skillet (8 to 10 inches) over low heat, not medium or high - low heat is the single most important step for creamy eggs. Add the butter and let it melt slowly, swirling the pan so it coats the bottom; it should melt without sizzling or browning.
3. Pour in the egg mixture. Let it sit undisturbed for about 20 seconds until you see the very edges just barely start to turn opaque and set.
4. Using a rubber spatula, gently push the eggs from the edges toward the center, tilting the pan so uncooked egg flows into the empty space. Repeat this slow push-and-fold motion every 15 to 20 seconds.
5. Continue cooking over low heat for 5 to 7 minutes total, folding gently rather than stirring vigorously. The eggs are done when they look mostly set but still glossy and slightly wet in a few spots - they will keep cooking from residual heat.
6. Remove the skillet from the heat while the eggs still look slightly underdone; carryover heat will finish them in the next minute. If left on the heat until they look fully dry in the pan, they will overcook and turn rubbery.
7. Transfer the eggs to plates immediately so they stop cooking. Do not leave them sitting in the hot pan.
8. Sprinkle the chopped chives evenly over the top and season with an extra pinch of salt if needed.
9. Serve immediately alongside the toast while the eggs are still warm and creamy.

Nutrition

Calories	290
Protein	16.0 g
Fat	21.0 g
Carbs	10.0 g
Fiber	1.0 g
Sodium	480 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.