Soft, creamy curds of scrambled eggs are one of our favorite ways to make a quick and filling breakfast. Dressing them up with a little extra fat — here heavy cream and butter — and fresh herbs makes them a little dressier for a holiday breakfast. This recipe calls for slowly cooking the eggs and a non-stick pan is ideal for making quick work of cleaning up. Looking for non-stick pan advice, check out this thread in our community!
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Creamy Chive Scrambled Eggs
Description
The technique for these eggs might seem counterintuitive — you mix the eggs and heat the milk separately — but makes for extra soft and creamy eggs without having to worry too much about temperature control. You can swap the chives
Ingredients
6 large eggs
1 tablespoon chopped fresh chives
1/2 teaspoon kosher salt
1/2 cup whole milk or half-and-half
3 tablespoons butter
Instructions
Whisk together the eggs, chives, and salt in a medium bowl until well combined.
In 10-inch non-stick skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming, about 3 to 5 minutes.
Pour the egg mixture into skillet. As the eggs begin to set, gently push cooked portions with silicone spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist. Serve immediately.