Classic Scrambled Eggs

Ingredients

• 3 Large eggs
• 1 tbsp Unsalted butter
• 1 tbsp Whole milk or heavy cream
• 1 pinch Salt
• 1 pinch Black pepper
• 1 tsp Fresh chives, chopped (optional)

Steps

1. Crack the eggs into a medium bowl and add the milk, salt, and pepper.
2. Whisk the mixture vigorously until the yolks and whites are completely combined and no streaks remain.
3. Place a non-stick skillet over medium-low heat and add the butter, swirling to coat the pan as it melts.
4. Once the butter is foamy but not browned, pour in the egg mixture.
5. Let the eggs sit undisturbed for about 20 seconds until the edges begin to set.
6. Using a heat-resistant spatula, gently push the eggs from the edges toward the center to create large, soft curds.
7. Continue to cook, stirring slowly and gently, until the eggs are mostly set but still look slightly wet.
8. Remove the pan from the heat immediately, as the residual heat will finish the cooking process. Serve warm, topped with chives if desired.