Perfect scrambled eggs
Soft, creamy scrambled eggs cooked low and slow in butter into small, custardy curds, finished with a splash of cream and fresh chives.
- Prep
- 2 min
- Cook
- 6 min
- Serves
- 2
- Per serve
- 260 kcal
Ingredients
Method
Crack the eggs into a bowl, add the salt and beat with a fork until completely smooth, with no streaks of white.
Melt the butter in a small nonstick skillet over medium-low heat until it foams but doesn't brown.
Pour in the eggs. Let them sit for about 20 seconds, then start slowly pushing them from the edges to the center with a rubber spatula, scraping the whole base of the pan.
Keep stirring gently and steadily as soft, small curds form. If they set too fast or the pan sizzles, lift it off the heat for a few seconds, then return it.
When the eggs are mostly set but still look wet and glossy, take the pan off the heat and stir in the cream; the leftover heat finishes them.
Spoon onto warm plates and top with chives and black pepper.
Tips
- Pull them early. Eggs keep cooking on the plate, so stop when they look slightly underdone; by the time you eat they'll be just set, not rubbery.
- Salt the eggs when you beat them. It helps them stay tender and moist rather than making them watery.
- Want big, fluffy curds instead? Use medium heat and fold in long, slow sweeps instead of constant small stirs. Serve with toast (not gluten-free) if you like.
